HOMEMADE NO-KNEAD BREAD including Sourdough & Yeast Variation

March 25, 2020

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Today I share a bread recipe, a basic food staple for many of us. Bread can easily be made at home with a good recipe and some breadmaking know-how. I have prepared the majority of my family’s bread for the past decade (and taught many others how to), so today I will share some of my knowledge.

So let’s start at the beginning where I myself began. A basic no-knead bread using a healthy sourdough starter or a small amount of baker’s yeast (1/2 teaspoon). I have had a lot of queries about making a sourdough starter this week so have updated my original post (from 2012) on How to Make a Sourdough Starter HERE.

I am also currently walking through the process of making a new starter (while my trusty starter rests in the fridge) on my Instagram stories highlights. Follow along and make one too if you like. If you do, please read the starter recipe carefully as you want to get it right the first time. Hint: warmth and quality flour (if you can access it) during the first days are key!

This particular style of bread involves a long, slow rise, resulting in flavoursome and more digestible bread. It is an excellent recipe with which to learn the nuances of bread-making, and you also get a lot more bread from one jar of yeast (if using yeast that is). I would love to see your homemade breads via email or tag me @nicolagallowayfood.

Final note: If you are new to bread making – and this really is an ideal time to learn – do take it slowly. I know the bakery-style rustic boules (loaves) look beautiful but they take knowledge and technique and wasting flour is not what you want to be doing at this time. Making bread in a tin, especially when flour choice may be limited is the best way forward. Then, after you have mastered that dive deep into the sourdough bread tunnel, it is immense and incredibly addictive!

Bread-making tips:

• If using a sourdough starter ensure it is healthy and bubbly before use – find more tips here.
• Store baker’s yeast in the fridge, and ideally use within 12 months of purchase.
• For bread-making it is advisable to use high-grade flour, however, as this bread is risen in a tin to hold its shape, standard flour, and also spelt flour, can be used.
• Use warm water to mix the dough, about 35-40 degrees Celsius, as it will give the yeast a kick start, which is particularly essential in winter or if your kitchen is cool.
• Weighing ingredients with digital scales will result in more consistent bread results. Volume quantities have also been included below if scales are not available.
• Use butter or coconut oil to grease the tin as solid fats are more non-stick than liquid oils. Alternatively, line the tin with baking paper.
• To make the most of the heated oven, bake two breads at once (simply double the recipe). Or use a breadmaker to bake, set on the “bake only” function (see recipe).
• Store fresh bread wrapped in a tea towel in the pantry, or cut side down in a bread bin.
• The bread, once cooled, can be sliced and frozen, then toast slices straight from the freezer.
• *This recipe is not suitable for gluten-free flours – find my Gluten-free Sourdough Bread recipe HERE.

Homemade No-Knead Bread - Including Sourdough + Yeast Variation

I have included two-ingredient variations for this no-knead bread recipe. The first uses simply flour, water, salt, and sourdough starter or bakers yeast (see yeast variation in the notes below). The second variation includes rolled oats and seeds for more nutrition, flavour and texture. However, it does require sourcing a few more ingredients that might not be easy at this time.

Servings 850 g loaf

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Rising Time 14 hours hrs

Ingredients

FOUR-INGREDIENT BREAD

• 425 g (2 ¾ cups) white flour (or a combination of white and wholemeal flours)
• 6 g (rounded teaspoon) salt
• 325 ml (g) warm water (about 40°C)
• 150 g bubbly sourdough starter - feed 6-8 hours prior

OAT & SEED BREAD

• 150 g (1 cup) white flour - wheat or spelt
• 140 g (1 cup) wholemeal flour - wheat or spelt
• 50 g (½ cup) rolled oats
• 50 g (⅓ cup) sunflower and/or pumpkin seeds
• 20 g (2 tablespoons) ground flaxseeds or whole chia seeds
• 6 g (rounded teaspoon) salt
• 350 ml (g) warm water (about 40°C)
• 150 g bubbly sourdough starter - feed 6-8 hours prior
• Sesame seeds for sprinkling

Instructions

• For both recipes, in a mixing bowl combine the dry ingredients. Pour over the water and add the sourdough starter. Use a spatula to thoroughly mix together into a sticky dough (if it feels too thick add 20-30g extra water). Cover with a plate and leave at room temperature overnight or all day, around 8-10 hours, until the dough has doubled in size.
• After this time use a spatula to fold over the dough 3-4 times in the mixing bowl (this will strengthen the gluten for a better rise in the tin), then scoop into a greased or lined bread tin (see tip above) or breadmaker tin. Sprinkle with sesame seeds (optional). I used a 21cm x 11cm x 7cm bread tin.
• Cover the tin with a plastic bag to prevent the dough drying out (making sure it doesn't touch the dough). Keep in a warm position (18-24°C) for 3-4 hours until the dough has risen to the top of the tin, or by about a third.
• Preheat oven to 220°C (or 200°C fanbake). Place a roasting tray in the bottom of the oven.
• Once the oven is heated put the bread tin in the oven and immediately pour one cup of boiling water into the preheated roasting tray. This creates steam for a good rise and a thin crust. Turn down the heat to 200C and bake for 50 minutes until the crust is golden. Remove the bread from the tin. If the base is pale return bread minus the tin to the oven for 5-10 minutes until evenly golden.
• *Alternatively, bake in a breadmaker using the "bake only" setting for 50-60 minutes.
• Cool completely on a rack before slicing or moisture will be lost from the bread and it will stale faster. See storage tips above.

Notes

This bread can also be made successfully with bakers yeast. Yeast Variation - omit the sourdough starter and add 1/2 teaspoon active dried yeast (not Sure Bake), 75g (1/2 cup) extra white flour and 75ml (scant 1/3 cup) extra water.