Salty

3-Ingredient No-Knead Bread (vegan)

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I actually thought I was the genius that invented the bread that requires zero effort in terms of kneading. Turns out there was a chap somewhere in New York who also couldn’t be arsed and ended up doing the same, which was basically nothing, and he ended up with the same product.

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It gives me great pleasure to introduce to you the fluffy-yet-dense bread that is left to its own devices to do its shit over the course of 10 hours after which it can go straight into the oven for baking. No input from humans other than providing a bowl in which the yeast can be left to work the flour after a light mix and that’s it.

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To cut a long story short, I’m currently in China where the presence of ‘proper’ bread is slim to none (great if you love vanilla-infused sweet bread because that’s your only option) and coming from England, my staple is bread, I live for it. I’m not really the biggest fan of baking, and other than pastry, bread’s just one of those effortful, laborious baked goods that puts me off from even going there. But sometimes, you gotta do what you gotta do. But I like to take short-cuts and on this particular day, my short-cut brought me here.

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Out of my extreme dislike for kneading, came my unwillingness to work the dough with my bare hands. So in went the wooden spoon for a light clockwise stir and that was that. I left the dough for a few hours (the longer the better right?!) and then put it in the oven covered with foil. To my astonishment after removing the foil, the bread had risen! I baked it a tad longer minus the foil to brown it up and develop a crispy outer crust and then ate it with pride and butter (and a tear of joy).
Serving size:
Serves 6

Ingredients:

  • 500g multipurpose wheat flour
  • 8g fast action yeast
  • 500ml water
  • 1tsp salt

Method:

  1. In a bowl, combine all ingredients and mix into a shaggy dough with a wooden spoon.
  2. Cover loosely with clingfilm and leave for at least 12 hours in preferably a warm room.
  3. Remove the dough and transfer to a round tin lined with greaseproof paper.
  4. Tightly seal and cover with foil.
  5. Bake for 25 minutes at 200C.
  6. Remove the foil and bake for a further 5-10 minutes.

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