No Need to Knead Bread

Yup, it's the famous no knead bread. I think it started in the New York Times in 2006, and today it's all over the blogosphere. Don't even know if I should post a recipe, or just share my experiences. It really was my introduction into baking bread. And what bread! This is the way to make impressive and yummy loafs with super crust in a very easy way.

The principle of the bread is to cook a cold prooved dough with very little yeast in a hot cast iron pot. The combination is magical structured bread. I've made it with spelt and normal flour. Wholegrain, but never white (not so keen). But my fave was the one above. Full of seeds. We love seeds in this house.

For you Norwegians Trine is the holy grail of no knead bread goodness. She's posted loads of recipies, and I just suggest that you find the one that suits you.

Mine has evolved into a whole grain bread full of seeds.

200 grams flour
350 grams wholegrain rough flour
150 grams sunflower seeds
50 grams linseeds
1,5 teaspoon seasalt
5 dl water
1/2 teaspoon dry yeast

You just mix up all the ingredients the day before into a wet dough. I put my bowl on the scales and reset it for the different ingredients. You keep the liquid cold, and mix quicly with a wooden spoon. You don't need your mixer and it only takes a few minutes to mix up (the internet is full of videos how to do this). Cover it with some cling film, or a lid and leave it for 12 to 18 hours.

Next day empty the dough onto a sheet of baking paper. It can be foured, but I cover it with sunflower seeds. The dough will oooze out to the sides, but fold it over itself as many times till it tightens up and fits your pot. Proof for another 2 hours on your bench with clingfilm over.

Heat up yor oven to 250 degrees with your pot (and lid) in it. You want the pot scorching hot (use oven mittens). I use my Le Cruset, and I even have a special top that can deal with all the heat (the normal lids take only up to 190 degrees, learned this the hard way).



Flop the bread into the pot and shake into place. Put the lid on and bake for half an hour. Take the lid off and bake for another 15 minutes (total 45 minutes). Empty the bread onto a cooling rack, and give it a little knock on the bottom. It should sound hollow.

.... and it's a cround pleaser.