In this post I’m experimenting with a recipe for no bowl fast wholemeal bread. I love my no-knead bread recipes that I make in a Le Creuset dutch oven. I’ve posted several variations on my blog:
Cinnamon Raisin Dutch Oven Bread
Mediterranean Cheese Bread – ‘no knead’
However, the one downside to that recipe is that you need to remember to mix the dough the night before. I can be a very forgetful and lazy human in the evenings, so I’m often in bed on a Friday or Saturday night thinking “oh poo, I forgot to make the bread dough!”. Yes, that’s correct – while some people go out clubbing on the weekend, I’m bemoaning my lack of bread dough…
I was determined to not let my forgetfulness stop me from enjoying delicious homemade bread so I went to my Pinterest board and looked through my saved bread recipes. I came across a 1 hour easy French bread recipe and thought I’d give it a go!
My preference is for wholemeal bread, so I adapted the recipe, and it actually needed to rise much longer, so I’d say this is more 1.5 hour bread. Plus, I decided to go rogue and not use a bowl! I guess it’s kind of the same technique as making pasta where you make a well in the flour and add the liquid/eggs. It was a bit messy and I had a few leaks, but it actually worked pretty well, plus no bowl to wash up!
If you’re looking to have fresh wholemeal (wholewheat) bread in under 2 hours then give this recipe a try!
Ingredients:
- 1 1/2 cups warm water
- 1 tablespoon honey (you could use maple syrup)
- 1 1/2 tsp. salt
- 1 tbsp. Active Dry yeast
- 1 cup wholemeal flour
- 2 1/2 – 3 cups plain flour
Instructions:
Combine the water, honey, salt, and yeast in a measuring jug. Let sit for 10 minutes until it is bubbling and foamy on top.
On your clean and dry countertop dump the wholemeal flour and 2 1/2 cups of the plain flour. Make a well and carefully add the liquid bit by bit, incorporating the flour with the liquid. Gradually add the extra 1/2 cup of flour if the mixture is too sticky. Go slow, otherwise you’ll get a leak!
Once the mixture is combined, knead until smooth and no longer sticky.
Preheat your over to 200ºC.
Sprinkle some cornmeal on a baking tray and place the dough on top, then cover with a tea towel. Leave to rise near the oven (or a warm location) for about an hour.* Add a few slits on the top of the dough. Dust with a bit of flour.
*Eco-friendly tip: I was making baked potatoes so the oven was already on and that way I wasn’t wasting electricity while I was using the heat to help the dough rise.
Bake for 20- 25 minutes. The crust should be hard and golden brown.
That’s it! Easy peesy wholemeal bread made with no bowl.
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