“A book of verses underneath the bough, a jug of wine, a loaf of bread and thou “. Edward Fitzgerald
“This recipe is a blessing because it requires no kneading…none at all ! Out of all the no-knead recipes I have tried this one has proved to be fool proof every time. It has an open texture with lots of holes, a clean, simple flavour and crispy crust…just perfect to dip into a soothing bowl of soup or dribble some golden honey over it. This recipe is so versatile that you can make it both in sweet and savoury flavours or add dry fruits and spices to make it rich. I added figs and pistachios to mine this time. Tastes divine!
For The Bread:
1 tablespoon active dry yeast
3 cups warm water
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon vegetable oil
3 cups all-purpose flour
2 cups whole wheat flour
1 tablespoon salt
1 cup chopped nuts of your choice (optional)
paprika for sprinkling( if you want to use it with gravies and soups)
brown sugar for sprinkling( if you want to use it for breakfast and tea)
sesame seeds taste amazing for multipurpose use.
What You Need To Do:
Mix the yeast,sugar and water in a large bowl and allow to bubble up. Wait a few minutes until the yeast starts to work, then add the vinegar and oil. Add the flour, one cup at a time, mix. The dough will still be wet and spongy. Cover with a damp kitchen towel. Let it rise in a warm place for about 30 to 40 minutes, or until it has doubled in size.
Preheat oven to 175 degrees C.
Grease two 4 x 8 rectangular loaf pans. If making with dried fruit then stir it in now and mix well into the dough. Spoon the dough into the pans then using your fingers press the sides down to create a loaf shape. DO NOT KNEAD. With a knife make 2 or 3 incisions across the top of the loaves. Top with your favorite herbs, spice or brown sugar (paprika, Italian herbs, cinnamon powder, sesame seeds and flax seeds are some of the choices).
Bake the loaves for about 50 minutes, or until they are golden brown and crusty on top, and sound hollow when tapped on. Let sit for at least 10 minutes before slicing.The bread stays fine for a few days if placed in a paper bag and left on the kitchen counter. The bread can be frozen …though in our home it’s gone in a day. 😉