Easy No-Knead Wholemeal Bread Recipe
Nothing beats the smell of freshly baked bread, right? Since living together, Nick and I have been baking our own bread from scratch. It's a wholemeal loaf and only uses 4 ingredients - much healthier than most bread you buy in the supermarket.
What's even better about this recipe is that it doesn't require kneading. It does take around 3 hours in total to make, but most of that is proving time where you don't actually have to do anything. We normally make it in the evening when we're both in, or on a lazy weekend day. Ooh and it makes the flat smell divine!
The recipe we use is an adaption of John Kirkwood's recipe, linked here: https://www.youtube.com/watch?v=e1fA_Dq8IGM
He has a brilliant bread-making Youtube channel (and has the most calming voice - I think he sounds a bit like Winnie the Pooh)! - I'd definitely recommend checking it out; we've tried some of his other bread recipes and they've always turned out well).
So, without further ado, here's the recipe!
600g / 21oz Wholemeal flour
420g /15oz Lukewarm water (approx 40°C /104°F)
2 tsp Instant or active dried yeast or 20g / ¾oz of fresh yeast (we use Allinson's easy bake yeast)
1 tsp Sugar
1tsp Table salt (we don't add the salt)
1½ tbls / 20g Vegetable oil (we don't add the oil)
1. Mix the sugar into the lukewarm water so it dissolves. Then add the yeast and stir well. Let it sit for a couple of minutes to check the yeast is alive (it will bubble slightly).
2. In a large mixing bowl, add the salt to the flour (if using) and stir. Then add the yeast-water to the flour and stir well to combine. Be careful not to overmix.
3. Cover the bowl with a shower cap, or a damp teatowel, and leave to prove somewhere warm and draught free for 45 minutes (we sometimes put the oven on a very low setting and let it prove in there).
4. After the 45 minutes are up, knock back the dough (this removes any big air bubbles that may have formed) for 30 seconds on a damp surface (wet your hands to prevent the dough from sticking to them).
5. Leave to prove for another 30 minutes.
6. Oil a 200g / 9lb loaf tin
7. After the second prove, knock the dough back again and form into a rectangle shape to fit in the tin.
8. Once in the tin, lightly flour the top of the dough and cover with a light teatowel and leave to prove for another 30 minutes, or until the dough has risen slightly above the tin.
9. Bake in a pre-heated oven at 190°C (170°C fan assisted) for 30 minutes. Turn the tin around halfway through to ensure even cooking. Enjoy the smell!
10. After the 30 minutes, remove from the tin and place the bread back in the oven naked for 5-10 minutes, depending on how crusty you like your bread.
11. Remove from the oven and leave to cool fully on a wire rack.
After typing that all out it seems like there are quite a few steps, but trust me, this is one of the easiest, simplest bread recipes ever. After a few times baking it you won't even need the recipe anymore!
We hope you enjoy it!
~ E + N