Best bread so far

No Knead Bread

You will need:

3 cups of all-purpose flour (I used 1.5 cups plain, 1 cup wholemeal flour half a cup of wheat germ)
1/2 teaspoon instant or rapid rising yeast
1 1/4-1/2 teaspoons himalayan salt
1 1/2 cups cool water (I had to add a little bit more water as I used wholemeal flour in the recipe)

I added some ground pumpkin, sunflower and linseeds in to the dough and sprinkled some whole seeds on top (before baking).

In a large mixing bowl add 3 cups of flour. Add instant yeast. If you do not have instant and you only have regular dry yeast, just proof the yeast before you use it by mixing the yeast with 1/4 cup warm water ( I also add a tiny dash of agave syrup to help the process). Let it set for 5 minutes then mix the yeast in with the water. Add salt. If you only have table salt, you may want to reduce the amount of salt by 1/4 – 1/2 teaspoon. If you’re using seeds, add them at this stage. Pour in water. Mix the dough together. Don’t over mix.

Cover the bowl & let the dough sit for 12-24 hours.

Heat your oven to 450 degrees F. Once the oven has heated to 450 put your pot (it has to be cast iron or enamel one!) with the lid into the oven to preheat for 30 minutes. I use pizza stone, which is placed in the oven once I turn it on, so it gets nicely hot and keeps the high temperature for the bread once it goes in.

Now, get the sticky dough ready. Flour a surface. Gently form the sticky mass of dough into a round ball. No kneading, just gentle forming. I use some olive oil to oil the pot and lightly dust it with the flour. Place your dough into the pot (if you’re not using pizza stone, then the pot should be in the oven at this point, so use a clean oiled bowl instead). Cover it and leave it for another 30 minutes before it goes into the oven.

After 30 minutes carefully place the dough into the preheated pot. Place the lid and bake covered for 30 minutes.