Do you love bread but don't know where to start to prepare it at home? With the recipe that we will prepare today you can not go wrong: I propose the famous "No Knead Bread", that is the bread without dough whose recipe was created by Jim Lahey. With a few simple steps we will prepare a rustic bread without getting our hands dirty and without effort, with a very, very unusual baking!
Video of the Recipe
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Identity Card of the Recipe
- 190 KCal Calories per serving
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Ingrediants
- 250 g of wholemeal flour
- 250 g of Manitoba flour
- 400 ml of water
- 10 g of salt
- 1 g of brewer's yeast
- 5 g of brown sugar
- For flour: Q.b. of re-milled durum wheat semolina
Materials Needed
- Bowl
- Wooden spoon
- Transparent film
- Sieve
- Scale weighs food
- Pot with lid with a diameter of 20-22 cm
- Linen tea towel
Preparation
- In a bowl, mix the Manitoba flour with the whole wheat flour.
Curiosity
No-Knead bread was invented by Jim Lahey: in the original recipe, the bread without kneading involves the use of refined flours.
In our proposal, we suggest a mix between Manitoba and wholemeal flour.
As an alternative to fresh brewer's yeast, mother yeast (150 g) or dry brewer's yeast (a pinch) can be used. The long leavening makes the no-knead bread very digestible and aromatic.- In a glass or in a bowl, crumble the fresh brewer's yeast, add a teaspoon of barley malt or cane sugar, then dissolve everything in warm water.
- Pour the liquid into the center of the flours and mix with a wooden spoon: you will have to obtain a very sticky and non-workable dough. As a last ingredient, add the salt and mix again with the ladle.
- Cover the bowl with cling film and let it rest at room temperature for at least 20 hours (in the cold months) or 12 hours (in the summer).
- When the dough appears swollen and full of bubbles, turn it over on a surface sprinkled with re-milled semolina and make 4 folds: we recommend that you refer to the video.
- Place the floured bread dough in a linen cloth, close in a bundle and leave to rest for another 2 hours.
- 20 minutes before the end of the 2 hours, preheat the oven to 230 ° C (mode: static) and insert a steel or cast iron pan to make it hot.
- When the bread has risen and the oven has reached the temperature, carefully remove the red-hot pot with the help of gloves and pot holders, then turn the whole bread upside down, taking care that the folds are facing upwards.
Did you know that
The original recipe calls for the use of a cast iron pot: as an alternative, terracotta or steel pots can also be used, as long as they are compatible with cooking in the oven.- Cover the pot with the lid and cook for 30 minutes. Then, remove the lid and cook for another 20 minutes.
- Remove the bread from the pan and let it cool on a wire rack for at least two hours.
- Cut the bread into slices and serve as desired with vegetables, sauces, cold cuts, jam or spreadable chocolate.
Alice's comment - PersonalCooker
A magical recipe that smells of genuine: with No Knead Bread, making bread at home has never been so simple and fun! How to best appreciate its flavor? It is fantastic both with salty (eg grilled vegetables), and with dessert (try it with hazelnut cream, even better if you heat the slices in the oven).Nutritional values and Health Comment on the recipe
Wholemeal without dough is a specific type of bread.
It has a low energy intake, but the estimate in the table was made taking into account the raw ingredients; as we know, cooking tends to dehydrate the dough by increasing the calories per unit of weight.
Energy is mainly supplied by carbohydrates, followed by proteins and finally by lipids.
Carbohydrates are mainly complex, polyunsaturated fatty acids and peptides of medium biological value.
Cholesterol is absent and fibers are very abundant.
Whole Wheat Bread Without Dough is a food that lends itself to most diets; it has no contraindication. but it requires a reduction of the average portion in the diet against overweight, type 2 diabetes mellitus and hypertriglyceridemia.
It is lactose-free and contains gluten; for this reason, it can be taken by those intolerant to milk sugar, but not by celiacs.
The considerable intake of fiber can increase intestinal peristalsis.
Respect both vegetarian and vegan philosophy.
The average portion is about 50 g at a time, but varies according to the total composition of the diet (it is not possible to accurately establish the calories per cooked; they could be around 120-130 kcal per portion).
