Thank goodness i have a techy better half who pointed out i don't need a cable to transfer photos from my camera to the computer when i have a removable storage card. Ahem, ah yeh i knew that, really i did. Anyway i can now post the pictures and recipes from my bread making session the other night. This is a bread recipe i used to use on a daily basis before my pre-baby life got too crazy to manage it. Isn't it funny how babies are a lot of work yet life seems slower? I know my son has forced me to slow down and let life flow as it will and helped me let go of the need to control. This little man really has taught me a lot so far in his little life, such a special wee man. Anyway i digress, it's been a while since i made this bread but it was a joy to come back to it. It's so simple, no kneading and only a short rising period.
Basic No- Knead Bread
8 cups of wholemeal flour
2 t salt
4 t dried yeast
1 T honey
Seeds if desired - (pumpkin, linseed, sunflower or sesame are all nice)
approx 2 cups of warm water
Preheat the oven to 220 degrees C.
Put flour and salt in a bowl and make a well in the center and pour in the yeast and honey. Add any seeds you like, i love pumpkin seeds and add a few tablespoons. Slowly pour in the water, mixing as you go until you get a wet sticky dough which clings to your finger.
Leave to rise for an hour in a warm spot.
Then stir and pour into either 2 small or 1 large bread tins and slash cuts into the top and sprinkle with seeds if desired. I love sesame seeds on top of my bread.
I usually make 1 large loaf. Bake in hot over for 20mins and then reduce the heat to 180 degrees C and cook for a further 20mins. If you make smaller loaves you will need to reduce the cooking time a bit.
Then Ta-Da you have your loaf!
It's so easy and deliciously nutty. It's so yummy i forgot why i stopped making it. It makes reeeallly good toast too. I love to smother a piece of this toasted with butter and marmite for breakfast with a good cuppa tea.
Yummy! i hope you'll give this a go. Take care people.