No knead nut bread

    (7)
    10 hours 45 min

    With this bread recipe, you don't have to be a baker or get up at 5 a.m. to make good homemade bread. No kneading, very flexible rising time, and a soft and crispy result every time. For a walnut raisin bread, add raisins to the dough.


    1 person made this

    Ingredients
    Makes: 2 small loaves

    • 600g plain flour
    • 1/4 teaspoon dried active yeast
    • 1 1/2 teaspoons salt
    • 150g chopped walnuts
    • 100g raisins (optional)
    • 500ml lukewarm water
    • 2 to 3 tablespoons coarse semolina or polenta
    • plain flour for kneading

    Method
    Prep:5min  ›  Cook:40min  ›  Extra time:10hr  ›  Ready in:10hr45min 

    1. Add all the ingredients to a large bowl, adding the water last. Make sure the bowl is large enough to allow for the dough to triple in volume.
    2. Mix with a cooking spoon or a spatula. The dough will be quite sticky. It helps to rinse your spoon or spatula under the faucet so the dough does not stick to it.
    3. Cover the bowl with a plate and let stand at room temperature for 8 to 20 hours. The rise very much depends no the room temperature, in a cooler room, it will need the full 20 hours.
    4. When the dough has tripled in size, shape it into a ball. Fold the sides towards the middle and gently push it down to remove any air pockets.
    5. Place on a baking tray or a baking stone dusted with flour.
    6. With a pizza cutter (or a large knife, but the cutter is more practical), cut the dough in half.
    7. Create some space between the two loaves so they do not stick together when baking.
    8. Sprinkle each loaf with a little white flour and flatten them a little by hand to remove any air bubbles. Cover with a clean tea towel and let proof for an additional 2 hours at room temperature. If you are short on time, and the room is warm, you can reduce the proofing time to 1 1/2 hours.
    9. Preheat the oven to 220 C / Gas 7. Remove the tea towel and bake the breads in a the bottom third of your oven for about 40 minutes. Let the breads cool for at least 20 minutes before slicing.

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