2-hour no knead bread

Pain 3On Friday, I received some bad news that my application for a job at a major company had not gone through 😦 Obviously, my first reaction was disappointment. The second was a strong urge to drown my sorrow in chocolate. Third one, when I got home and found out I was out of bread, was to make some.

Pain 2Kneading some bread dough would have probably done better to my morale than chocolate (yes, I did have the chocolate after all), but as you can see from the title, this one takes no kneading. At all. No seriously!

Now, you may have seen quite a few recipes for no-knead bread, and most of them take up to 24 hours, right? That’s why I snatched Isa’s super-fast no knead bread recipe (her blog is in French)

Pain 1Makes 8 large, or a dozen smaller rolls

  • 750gr/26.45 oz. flour (I used 1/3 spelt flour and 2/3 all-purpose flour)
  • 1 tbsp active dry yeast
  • 2 tsp salt
  • 500ml water
  • 100ml milk
  • 1 tbsp honey

In a small saucepan, mix the milk, water and honey, and heat until lukewarm.

In a large bowl, sift the flour, salt and yeast.

Add the water and work quickly until the dough just comes together. Do not knead it, you want your dough to remain runny.

Sprinkle a couple of tablespoons flour over your dough, cover the bowl with Clingfilm and let rise for about an hour and a half.

Preheat your oven at 240°C/450°F, and put a bowl of water in your oven to create steam.

Line 2 baking sheets with baking paper.

Generously flour your work surface and carefully tip the dough onto it using a rigid spatula.

Flour your hands and split the dough into 8 to 12 pieces.

Working quickly, fold each piece of dough into a roll, making sure to keep the folds underneath.

Place on the baking sheets and bake for 20 (for small rolls) to 30 minutes (for larger rolls).

Cool on a wire rack.



2 réflexions sur “2-hour no knead bread

  1. I have just discovered your blog and am impressed by the quantity of appetizing recipes you have posted, even more so thanks to your extraordinary photos. Congratulations! Sorry about your bad news, I wish next time you will receive good ones. Your bread looks so yummy and easy to make that I’ll try your recipe right now, as it is pouring cats and dogs over here it is agood excuse for spending the afternoon in the kitchen. I like your blog, I’ll come again, so keep going!
    PS What is the use of honey and doesn’t it make the bread too sweet? What type of honey is best?

    • Thank you for your kind words, Alma 🙂
      Honey, or sugar, helps activate the yeast. This is why many bread recipes suggest to sprinkle your yeast over lukewarm water and add a pinch of sugar. Obviously, the amount of sweetener depends on the amount of flour and yeast, but feel free to halve the quantity. So far as I’m concerned, I did not find this bread to be sweet at all.
      I would recommend a mild, runny honey, such as thyme honey. It is generally my favourite, as I find it more versatile. I used a local honey that I bought last year in Zakynthos where I spent a week. A stronger honey, such as acacia honey, might be too strong and I don’t think you’d want the taste to come through too much.

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