The no need to knead bread (the only bread recipe you’ll ever need)

This is my absolute favourite bread recipe! My mother often used this recipe for baking baguettes, possibly that’s why I love it so much. A reminder of my childhood.

What’s so great about this recipe is that it doesn’t require any kneading nor a baking machine. All you need is a big bowl and a wooden spoon, and the ingredients of course.

Here’s what you need for 1 bread / 2 baguettes / 8 bread rolls (I often make double the amount)

250 ml of warm water (37 degrees)

50 ml

1/2 tbsp dried yeast

2 tsp honey 

2 tbsp vegetable/sunflower oil

375 g strong bread flour (you can substitute a little bit of the flour with rye or spelt flour)

1 tsp salt

Handful of your favourite seeds (optional)

Mix all ingredients in a large bowl using a wooden spoon. Cover with a towel and leave  for a minimum of 3 hours (this will depend on how warm the room is). Or you can leave it in the fridge overnight.

When the dough has doubled in size, turn the oven to 230 degrees.

For tin loaf:

Add baking parchment to a bread tin. Pour the dough straight into the tin. Sprinkle some flour on top and cover with a towel. Leave rest for 30 min then place in the heated oven. For an extra nice crust, throw in half a cup of water at the bottom of the oven to create some stream.

Bake for 10 min, then reduce the heat to 200 and bake for a further 20 min.

Take out of the oven and take the bread out if the tin (careful so you don’t burn yourself!). And bake for another 5 minutes just to create a hard crust all around. 

Bread rolls 

Tip the dough onto a floured surface. Divide the dough into 8 pieces using a dough cutter or sharp knife. Shape into rounds using your hands. Try to be gentle as you want to try and keep some air bubbles. Place the rolls on a baking tray lined with a baking sheet. If you want you can sprinkle some seeds on top of each roll.

Place in the heated oven and throw some water at the bottom of the oven to create steam. 

Bake for 5 min, then reduce the heat to 200 degrees and bake a further 10-15 min. When you tap the rolls, it should make a hollow sound.

Baguettes 

Tip the dough onto a floured surface. Divide into 2 pieces. Shape each piece into a baguettes by pulling and twisting to create a spiral shape.

Place them on a baking tray lined with a baking sheet. 

Place in the heated oven and throw some water at the bottom of the oven to create steam.

Bak for 10 min then reduce the heat to 200 and bake for a further 15-20 min.

You can enjoy the chocolate balls straight away or keep them in an airtight container in the fridge.