All the way back in 2009, I discovered No-Knead Bread and I have made it on and off for the last 4 years but always white. When I was home for the bank holiday weekend, (yes that's how far behind I am in posting!), I wanted to make bread but didn't really have the time to knead it, sit and wait for it to rise for a couple of hours, knock it back, let it rise again etc. So, I went with no-knead bread which is so easy to make and less time consuming in the actual being active time. I usually make a white version of this using all white bread flour but this is a half white, half wholemeal version and a wholly wholemeal version works just as well.
The bread is cooked in a casserole dish. I used my Mum's trusty Le Creuset but any cast iron casserole dish with a lid will do. It produces a fantastic loaf, a bit like sourdough, crusty on the outside but lovely and soft in the middle.
Wholemeal No-Knead Bread (adapted from The New York Times)
(Makes 1 loaf)
1 1/2 cups white bread flour
1 1/2 cups brown bread flour
1 1/2 teaspoons salt
1 sachet yeast
1/2 cups water
In a large bowl combine flour, yeast and salt. Add the water a bit at a time, and stir until blended; dough will be shaggy and sticky.
Cover the bowl with cling film and leave it somewhere warm for about 12 -18 hours, it's best if you make it in the
evening and leave it over night. When you come back you should have a bubbly
mixture, about twice the size.
Heat the oven to 230°C and pop your casserole dish in to preheat for
30-45mins. While the dish is heating up, scrape the dough onto a
floured surface and shape into a ball. Set aside to rest until the casserole dish is heated.
Take your dish out the oven and carefully
place the dough inside. Using your mitts, place the lid back on top and place
it back into the oven. Bake for 30 mins.
Remove the lid and bake for a further 15 - 30 mins until golden on top. Take it out of the casserole dish and leave it to cool on a cooling rack.