Sundays for me are all about cooking. It’s my relaxation time and I look forward to it all week: radio on, cup of tea (or several) and a spot of baking is just the best way to spend Sunday morning. Sometimes it’s cookies or brownies, or a dessert for Sunday dinner, but recently I’ve been baking a lot of bread and, although there have been a few disasters, I’m pretty sure that this one is just about perfect.
My trouble is that I’m a lazy breadmaker and I really dislike kneading. I’m also really impatient and don’t want to hang around forever waiting for it to rise. I love this recipe because it doesn’t require ANY KNEADING AT ALL and needs only half an hour to rise, yet it still has a lovely chewy texture and a perfect crust.
You can change the proportions and add more buckwheat flour and less bread flour (or indeed use half and half wholemeal bread flour) if you want a nuttier tasting loaf, but my monsters like this one the best. Oh and feel free to add nuts or seeds or whatever too. Again, I get moaned at if I do this, and there’s nothing more demoralising that watching someone making faces whilst picking off the ‘bits’ from your lovingly created loaf.
Finally, as you can see from my slightly battered loaf – make sure you oil the tin REALLY WELL or it will stick and you’ll have to chip it off the baking tray, losing the lovely, crusty bottom. Grrr.
Quick rise no knead bread with honey and buckwheat
400g strong white bread flour
50g buckwheat flour
7g sachet yeast
1 tsp salt
300ml warm water
1 large tablespoon honey
Weight out all the dry ingredients first and stir them together in a large bowl.
Add the honey to the warm water and stir well until it’s completely dissolved, then just pour into the flour mixture and stir, bringin it together until you have a claggy lump of wet dough.
Lightly oil a baking tray (I tried flouring the tray and it just sticks) and form the dough into a sort of lump with floured hands. Pop it onto the baking tray and gently flatten.
Meanwhile preheat the oven to 200 degrees, gas mark 6.
Leave somewhere warm for about half an hour to rise, then slash the top with a sharp knife and brush with milk.
Bake for about 30 minutes until golden brown, then just cut yourself a huge chunk and smother with butter and honey.
I honestly can’t tell you how long it will keep for as it’s never lasted for more than about ten minutes, but I’m pretty sure you’d get a couple of days out of it.
Do give this a try and let me know how you get on. Feel free to experiment and add your own twist. As long as you keep the basic proportions the same it should turn out okay (just remember to oil the tin!!).