DRY INGREDIENTS:
600grams or 4 metric cups No Knead wholemeal flour
2 teaspoons No Knead natural improver
2 teaspoons salt
2 teaspoons sugar
1 tablespoon No Knead dry active yeast
slightly rounded
LIQUID INGREDIENTS:
500mls very warm water 200ml boiling + 300ml cold
2 teaspoons No Knead cold pressed oil
METHOD:
1. Mix all the dry ingredients together in a large bowl, make a well.
2. Pour in of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough.
3. Cover the dough with CLING WRAP and allow the dough to double in size. 30 minutes
4. Turn the dough out onto a well-floured board or flat bench.
5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin.
7. Place both halves of dough into the tin.
8. Allow the dough to double in size. Spray with water and sprinkle with Sesame or Poppy Seeds.
9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.
10. To clean your bread tins, wait till cool then wipe out with paper towel
11. To make a grain loaf, add 3 to 4 TABS of your favourite grains at Step 1.
TEMPERATURES:
Electric- 220oC / Fan Forced- 200oC / Gas- 215oC
** Olive oil is a viscous oil becomes sticky when heated and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil.