Basic no-knead bread

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

Serves: 14 (makes about 14 slices)

Time to make: 50 mins , plus 12 hrs resting

Hands-on time: 5 mins

Ingredients

3 cups flour
1 teaspoon salt
¼ teaspoon instant yeast
1 ½ cups water
cornmeal or extra flour, for dusting

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Instructions

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1 In a large bowl, combine flour, salt and yeast. Mix well.

2 Add water and mix to make a sticky, shaggy dough. Cover bowl and leave overnight or for 12 hours in a warm place. The next morning (or 12 hours later) the dough will have risen and will have fine bubbles on the surface.

3 Set oven to 250°C. Place a large cast-iron or Pyrex casserole dish with lid in oven for about 10 minutes until very hot. Remove and take lid off, ready to place dough inside.

4 Dust a board with flour and gently place dough on board. Gently shape dough in a ball by folding edges into the centre. Sprinkle casserole dish with cornmeal or extra flour. Place dough, seam-side up, in dish.

5 Using oven gloves, place covered casserole dish in oven for 30 minutes. Remove lid then bake for 15 more minutes until golden brown and bread sounds hollow when tapped.

Variations

For a tasty wholemeal version, replace half the flour with wholemeal flour.
Try using spelt flour for a wheat-free loaf.
Add seeds for extra fibre: try 1/2 cup mixed seeds such as pumpkin, sesame, sunflower and flaxseeds.

Nutrition Info (per serve)

Calories 93 cal

Kilojoules 390 kJ

Protein 3 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 20 g

Sugar 0 g

Dietary fibre 1 g

Sodium 170 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.