Richard's easy no-knead bread
Even novice cooks should feel confident making Richard’s easy no-knead bread.
- 25 mins cooking
- Makes 2
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Ingredients
Richard's easy no-knead bread
- 600 millilitre cold water
- 1 tablespoon yeast
- 300 millilitre hot water
- 1 tablespoon honey
- 3 cup wholemeal flour
- 3 cup white flour
- 1 tablespoon salt
- 1/2 cup pumpkin seeds, plus extra to top bread if desired
- 1/2 cup sunflower seeds, plus extra to top bread if desired
- 1 tablespoon butter, for greasing tin
- 2 tablespoon olive oil, to brush loaves
Method
Richard's easy no-knead bread
- 1Preheat oven to 180°C. Put cold water and yeast in a medium-sized bowl
- 2Mix hot water and honey together until dissolved, then pour into cold water and leave for 15 minutes, or until yeast is frothy
- 3Sift flours into a large bowl, add salt and seeds and stir to combine.
- 4Add the yeast mixture to the bowl and mix well with a wooden spoon. It is a very wet and sticky mixture
- 5Grease two 22cm x 14cm loaf tins with butter and divide the dough between the tins. Top with a handful of seeds, if desired, and brush with olive oil.
- 6Cover each tin with a plastic bag and place in a warm place for about 1 hour, or until the dough has risen to the top of the tins (Richard preheats the oven while the bread is rising on top of it).
- 7Remove the plastic bags and bake for 25 minutes, or until golden. Remove from tins immediately and cool on racks
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