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Wholemeal No Knead Overnight Bread

Makes 1 loaf

Mixing up your bread dough and leaving it overnight allows it to develop and mature without having to knead the dough and bakes into a pleasing wholemeal loaf the next morning. This same method can be used for White No Knead Overnight Bread.

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Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

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  1. Put the flour, yeast, and salt into a large bowl and blend them together well.
  2. Pour in the water and stir until everything looks craggy and lumpy.
  3. Add the oil and stir into a dough.
  4. Invert a large bowl or large saucepan over the dough bowl and leave overnight (12-18 hours).
  5. Rub some oil around the inside of a 1kg/2lb bread tin.
  6. Using a spatula press down the dough and scrape it into a doughy mass.
  7. Tip the dough into the prepared tin and smooth the top.
  8. Invert a bowl over the tin and leave it to rise in a warm place to roughly double in size, about 2 hours depending on the room temperature.
  9. Pre-heat the oven.
  10. Remove the upturned bowl and bake for 45-50 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  11. Leave the bread to cool on a wire rack.

Equipment

1kg/2lb bread tin and 2 x large mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

45-50 minutes

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Quick Yeast 125g

£1.30

Organic Strong Wholemeal Bread Flour 1.5kg

£2.00

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Ingredients

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