Cooking

Home Made Bread – Eat well and save a fortune.

“No knead” bread is so easy to make; it takes a couple of minutes the night before and will save you a fortune. It costs about a dollar a loaf and contains nothing more than flour, yeast, salt and water (no preservatives). It is as tasty as anything you will buy for upward of $5 and lasts just as long. Dump your crummy bread maker machines and mixes and make your own delicious bread in minutes.

Ingredients

2 ½  cups of white bread flour and ½ cup of wholemeal or any combination thereof. ½ teaspoon instant dried yeast. (recommend Lowan brand ex supermarket). 1 teaspoon salt. 300 ml lukewarm water. White bread flour for dusting.

Method

  1. In a large bowl, combine flour, yeast and salt by putting white and/or wholemeal into mixing bowl. Fluff with a dry fork or through a sieve and mix well.
  2. Add water and stir until blended; dough will be shaggy and sticky. Cover the bowl with plate. Let dough rest 12 hours (until risen) at warm room temperature. This is not a precise time – it depends on room temperature.
  3. Dough is ready when it is about double the size and the surface is dotted with bubbles.
  4. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself a few times and form into loaf shape. You can knead the dough as little or as long as you like.
  5. Sprinkle sesame seeds or poppy seed or other onto base of non-stick loaf tin.
  6. Place in baking tin, slash top of dough decoratively, and sprinkle on more sesame or other seeds.
  7. Cover with cotton towel and let rise again for about 2 hours. Again, room temperature governs the rate of rise. If you are pressed for time place it in a convection microwave at 40 degrees to speed the process.
  8. (Optional) Put a heavy covered pot (cast iron camp oven, enamel, Pyrex or ceramic) into oven and heat to 210 degrees.
  9. Place bread tin in camp oven, cover with lid and bake 30 minutes. If you don’t have a camp oven just place the tin directly in the oven for 35 to 40 minutes.
  10. If you use the camp oven, remove the lid and bake for a further 10 minutes, until loaf is beautifully browned.
  11. Place the bread on a rack to cool.

Yield: One 1½-pound loaf that fills the house with magic aroma and tastes like heaven!

Alternatives:

  • Add sliced olives and/or sundried tomatoes at step 4.
  • Vary the combination of flour by mixing in varieties such as multigrain, all wholemeal etc.
  • As alternatives to sesame seeds, use poppy seeds, sunflower seeds etc.