Diana’s No-knead Bread
About this Recipe
By: Sheridan Rogers
This no-knead bread is a winner and so easy that even the kids can make it. Stoneground wholemeal flour and gluten flour are available from health food stores. Start by using the smaller amount of water, adding more if the mixture is dry. Make sure you don’t preheat the oven. You’ll need an electric mixer and a bread tin. The recipe was first published in my “Seasonal Entertaining” book and was given to me by Diana Stead, a family friend.
- stoneground wholemeal flour 500g (4 cups)
- gluten flour 1/2 cup
- rolled oats 3/4 cup
- dry yeast 2 teaspoons (7g)
- salt 1 teaspoon
- warm water 3 – 3.5 cups (750ml-800ml)
- honey 2 teaspoons
- vegetable oil 1 tablespoon
- sunflower seeds a handful
- extra wholemeal flour to dust the top
Place flour, gluten flour, oats, yeast into a mixing bowl and combine well. Add the water, honey and oil. Beat hard for 2 -3 minutes until stringy and elastic. Tip into a well-oiled bread tin and scatter with sunflowers seeds and a little wholemeal flour. Cover with a tea towel and let sit in a warm spot for 20 minutes. It won’t have risen at this stage, but don’t worry. Place the tin in the unheated oven and set at 220C (200C fan-forced). Bake 40-45 minutes or until it sounds hollow when tapped. Remove from oven and let cool a little before removing from tin. If you like a crisp crust all over, return the bread to the oven for 5- 10 minutes after removing from tin.