The No-Knead Wholemeal

NO-KNEAD WHOLEMEAL

A super simple, no-knead loaf invented by Mrs Doris Grant in the 1940s. Add a handful of seeds (sunflower, pumpkin, poppy or a mix) to the dough to accentuate the deliciously nutty flavour.

2lb/900g strong wholemeal or spelt flour

2 tsp brown sugar or honey

1 sachet easy-blend or easy-bake yeast (7g)

4 tsp salt

2 tbsp olive oil or melted butter

Mix the flour with the sugar or honey, yeast and 2 tsp salt. Stir in the oil or butter and ¾pt/420ml water to make a loose, sticky dough.

Scrape the dough into a greased 1lb/450g loaf tin.

Cover loosely with oiled cling film; leave in a warm place for 30 minutes (until dough has risen by a third).

Preheat the oven to 220C/425F/gas mark 7.

Bake for half an hour. Slip out of the tin and check that the base sounds hollow when tapped (if not, give it another 5-10 minutes). Cool on a rack.

We encourage people to make two loaves. One is kept for their own enjoyment and the second is for them to give away to someone together with information about ‘Our Daily Bread’. You might give you bread to a neighbour, friend or someone at work, school or college or perhaps to someone you do not know who you think might welcome a loaf of handmade bread.