No-knead Bread

Name: No-knead Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 20g (or high-gluten flour) Rye flour; 160ml water; 3g Yeast (dry); 3g salt; 15g Sugar; 1 tablespoon (drinking spoon) Olive or vegetable oil; 40g All kinds of dried fruits and nuts

by May Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I saw a recipe in a bread book in a bookstore. I like this simple production method. Although the taste is definitely different from that of bread that has been repeatedly kneaded, the low-temperature and long-term fermentation can make up for the taste of the bread to a certain extent. The shortcomings are the gospel of busy office workers and star people who don't like kneading dough. The bread is close to the taste of country bread, soft, low in sugar and healthy, but I prefer this simple and simple taste.

Ingredients

230g High-gluten Flour
20g (or high-gluten flour) Rye Flour
160ml Water
3g Yeast (dry)
3g Salt
15g Sugar
1 tablespoon (drinking spoon) Olive Or Vegetable Oil
40g All Kinds Of Dried Fruits And Nuts

No-knead Bread

1. After weighing the ingredients, mix the flour first

2. Then add oil and water and stir well with chopsticks. Reserve 10ml of water and add it according to the water absorption of the flour. Stir the flour into a flocculent state without dry powder

3. Knead the flour until it is completely uniform. Cover the lid and ferment at room temperature for one hour, then move to the refrigerator for 5 hours or overnight.

4. Take out the refrigerated dough, tap it with your hands to exhaust the air, and shape it into an oval shape

5. Leave it in a warm place to ferment for about 50 minutes, the dough will double the original size, sprinkle with dry powder, and cut the bag with a razor blade

6. Put in the preheated oven and bake at 200° for about 25 minutes.

Tips:
1. To avoid too thin dough when adding water, be sure to reserve about 10ml of water before adding it as the case may be.
2. It is best to refrigerate in the refrigerator for no less than 5 hours, otherwise the taste will be relatively poor.
3. You can prepare and refrigerate the dough when you wake up in the morning, and bake it at home in the evening, or refrigerate it at night and bake it the next morning.