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Crusty No Knead Bread UK in grams

Crusty No Knead Bread

A delicious quick bread that involved no kneading

Course Lunch
Cuisine Family Food
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 378 kcal
Author Sarah Barnes

Ingredients

  • 750 g Shipton Mill Organic Light Malthouse Flour or use half and half, strong white bread flour and strong wholemeal bread flour
  • 50 g mixed seeds
  • 3 tsp fine sea salt
  • 7 g fast action yeast
  • 500 ml warm water
  • plus extra flour for sprinkling

Instructions

  1. Mix all of the ingredients (apart from the extra flour for sprinkling) well in a very large bowl.
  2. Cover with clingfilm and leave over night (8 - 12 hours).
  3. In the morning, the dough should have doubled in size (maybe more) and look bubbly.
  4. Preheat your oven as hot as it will go (probably about 220C) and pop your lidded dish into the oven.
  5. Allow the dish to preheat for 30 minutes.
  6. Lay a clean teatowel onto your worksurface and sprinkle it really well with flour.
  7. When the pan is very hot, carefully remove from the oven and take the lid off.
  8. Carefully tip your dough out onto the floured tea towel (you may need to scrape the edges of the bowl to release it).
  9. Gently ease the bread, using the tea towel to help, into the very hot tin. Be careful not to touch the tin! Try not to touch the dough too much as it will be very sticky.
  10. Bake for 30 minutes with the lid on, then remove the lid and bake for a further 30 minutes or until the bottom of the bread, when tipped out and tapped, sounds hollow.
Nutrition Facts
Crusty No Knead Bread
Amount Per Serving
Calories 378 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 877mg 37%
Potassium 102mg 3%
Total Carbohydrates 68g 23%
Dietary Fiber 3g 12%
Protein 13g 26%
Calcium 1.6%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.