No-knead bread
Ingredients for 1 person
Ingredients · Servings 1
- 500 g spelt flour
- 10 g salt
- 3 gr gist
- 375 ml lukewarm water
Method
- Preheat the oven to 200 degrees Celsius (fan-assisted).
- Put the spelt flour, salt, yeast, and water in a bowl and quickly mix together with a wooden spoon until a ball forms. Make sure the yeast and salt do not touch each other beforehand.
- Place the dough in a greased bowl. Cover the bowl and let the dough rise for 8–18 hours at room temperature.
- Knead the dough 10 times and form a ball again. Is the dough too wet? Add an extra spoonful of flour. Let the dough rise again for 2 hours on a sheet of baking paper.
- Heat a cast iron pan in the oven. Place the dough with the baking paper in the pan and put it in the oven. Put the lid on the pan and lower the temperature to 175 degrees Celsius (fan oven). Leave the dough in the oven for 30 minutes. Then remove the lid and bake the no-knead bread for another 15-20 minutes.
brood
- Preheat the oven to 200 degrees Celsius (fan-assisted).
- Put the spelt flour, salt, yeast, and water in a bowl and quickly mix together with a wooden spoon until a ball forms. Make sure the yeast and salt do not touch each other beforehand.
- Place the dough in a greased bowl. Cover the bowl and let the dough rise for 8–18 hours at room temperature.
- Knead the dough 10 times and form a ball again. Is the dough too wet? Add an extra spoonful of flour. Let the dough rise again for 2 hours on a sheet of baking paper.
- Heat a cast iron pan in the oven. Place the dough with the baking paper in the pan and put it in the oven. Put the lid on the pan and lower the temperature to 175 degrees Celsius (fan oven). Leave the dough in the oven for 30 minutes. Then remove the lid and bake the no-knead bread for another 15-20 minutes.
