Category: Basic Breads

No-Knead Bread

Makes: 1 No-Knead Bread
Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 10 minutes
Baking Time: 40 – 45 minutes
Ingredients:
360 g Cake flour (3 x 250 ml / 3 cups)
55 g Rolled oats (150 ml)
10 ml Salt (2 tsp)
10 g Anchor Instant Yeast (1 packet)
330 ml Lukewarm water (1⅓ cup) (⅓ warm water and ⅔ cold water)
60 ml Honey (4 tbsp)
15 ml Oil (1 tbsp)
1   Large egg, beaten
    Melted butter, to brush
    Rolled oats, to sprinkle
Method:
  1. Mix flour, rolled oats and salt together. Add the Anchor Instant Yeast and mix.
  2. Mix the lukewarm water, honey and oil together and add the beaten egg.
  3. Add the egg mixture to the flour mixture to form a soft dough. Mix well until the flour is thoroughly blended in, to form a batter.
  4. Cover with greased plastic and leave to rest for 10 minutes. The dough should have sponged up.
  5. Knock the batter down and press the dough into a lightly greased 1,5-litre-bread pan. Spread the dough evenly into the pan by wetting a spoon and using the back of the spoon to smooth out the surface.
  6. Cover with greased plastic and rise in a warm place for about 10 – 20 minutes.
  7. Brush with melted butter, sprinkle with rolled oats and bake in a preheated oven at 200 °C / 400 °F for 40 – 45 minutes, or until golden brown and well baked through. Turn the oven off and leave the bread in the oven for a further 10 minutes to dry out – this will extend the shelf life of the bread.

Note:
No-Knead Dough

No-Knead doughs are thicker than batters but not as firm as kneaded doughs. The dough can be pressed into the pans, or refrigerated in a plastic bag and then shaped. Most refrigerated doughs are no-knead doughs. They contain sufficient sugar and can be chilled for 3 days. No-knead doughs are usually used for Breads, Rolls or Buns.

Coolrise Dough

The dough is mixed, kneaded and shaped all at once. The panned loaves are then refrigerated for 2 – 12 hours and baked as required. Coolrise dough differs from other refrigeratrated doughs which are chilled before shaping and then allowed to rise before baking.