Wendy Hays

Many people are a little afraid of any recipe that uses yeast, but as long as you follow the recipe for this month’s No-Knead Overnight Bread there is really nothing to worry about.

If you have never made bread before, this is the recipe for you.   It is super easy, proves overnight in the fridge and requires no laborious kneading.

I use ordinary plain flour for this recipe with 2 tsp of Wallaby Brand Bread Improver added.Bread improver is available in the baking section of the supermarket. 

Seeded Overnight No-Knead Bread is delicious straight from the oven, freezes well and toasts beautifully. 

It’s a perfect accompaniment for a bowl of comforting home-made soup.

Seeded Overnight No-Knead Bread

Ingredients

• 3 C of bread flour or 3 C of regular plain flour with 2 tsp of  Bread Improver added

• ¼ C pumpkin seeds   or pepitas

• ¼ C linseed or flaxseed

• ¼ C sunflower seed

• 2 tsp salt

• 1 tsp dried yeast

• 1 tsp castor sugar

• Almost 2 C of lukewarm water

Method

• Place all the dry ingredients in a large bowl and make a well in the centre.

• Using a knife, mix in enough water to make a sticky mixture.

• Transfer mixture to a lightly oiled bowl and cover with plastic wrap.

• Chill overnight or for 12 hours in the refrigerator.

• The next day, on a lightly floured surface, shape the dough into a smooth round.

• Transfer the dough to a lightly floured piece of baking paper and place in a bowl.  Cover the bowl with oiled plastic wrap.

• Sit the bowl in a sink of warm water. The water should come most all of the way up the side of the bowl.  Cover the sink with a tea towel or towel and leave to rise for about 1 hour.

• Preheat the oven to 220C and place a large casserole dish with a lid in the oven to preheat.  Lightly grease the casserole dish and the lid.

• When the dough has risen for about an hour, use a small sharp knife to make a slash in the top of the dough and dust the top lightly with flour if desired.

• Carefully lift the dough into the hot casserole dish and cover with the hot lid.

• Bake covered for 40 minutes.

• Remove the lid and bake for a further 20 -25 minutes until brown.

• Set aside for about 10 minutes before slicing.