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No Knead Bread

We are not big on food ‘rules’ but we do try to avoid consuming ultra processed foods. I read an article recently which stated that many supermarket breads are now ‘ultra processed;’ full of dreaded emulsifiers and so on.

I decided I would be baking my own in future and, as someone who has little patience for baking, began searching for a quick and simple recipe. As usual Delia Smith came up with the perfect recipe which she writes was inspired by Doris Grant in her book ‘Your Daily Food.’

Here it is:

Start with 1lb wholewheat flour and 13 fl oz of hand hot water. Add a teaspoon of salt to the flour and warm in the oven for 10 minutes. Take 3 fl oz of the water and add a teaspoon of brown sugar and 2 teaspoons of dried yeast. Stir and leave for 10 minutes until a froth as formed.

 After 10 minutes mix the flour, the yeast mixture and the rest of the water then transfer to a buttered loaf tin. Sprinkle the surface with flour.

 Cover with a wet tea towel and leave in a warm place for 30 minutes.

 When it has risen bake at gas mark 6 for 35 minutes. Remove from tin and place back in oven upside down for a further 5 minutes.

 If it sounds hollow when tapped it is cooked. Remove from oven and leave to cool on a wire tray.

I know…couldn’t be easier. It makes a really solid, wholewheat loaf full of flavour, a bit like those little stoneground loaves you could buy from M&S in the 1970’s. Ideal for toast or just have a buttered slice with a salad or soup (not so good for sandwiches.)

You can tweak it to suit you. It seems impossible to mess up. If I can do it anyone can.

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