Gorgeous ‘overnight bread’

Easy homebaked bread, or ‘no-knead bread’ as it’s also called

I started baking this a couple of years ago, when I stumbled over a clip on youtube (link at the bottom of this post). I was fascinated by the fact that there was no need for kneading, and hardly any washing up. This bread tastes fantastic, contains no sugar as most store-bought breads do, and hardly any yeast, which is great.

I bake this bread on ‘autopilot’ now. There are only four ingredients; Flour, salt, water and yeast. I never follow a recipe on what kind of flour/seeds/nuts-mix I use, but I always use 50% normal white flour, and vary the other 50% each time. Of course you can use all white flour as well. This is great for soups, salads or as a side dish for parties.

So, this is how I bake the bread:

250 g normal white flour
250 g of a mixture of: rolled oats, flax seeds, sunflower seeds, rye, or any wholegrain flour, seeds and chopped nuts you like (jeg bruker ofte en blanding av: lettkokt havregryn, kruskakli, havrekli, havremel, grovmalt rug el, solsikkefrø, gresskarkjerner, linfrø- hele eller knuste og noen ganger hakkede valnøtter).
1/4 tsp dried yeast
1 1/2-2 tsp Himalaya salt
400 ml water

Mix all the dry ingredients together. Stir in the water. As soon as it is well mixed (should be the consistency of porridge), cover it and leave to rest overnight. I normally make it just before I go to bed, and bake it as soon as I get home from work. I have also made it early in the morning, and baked the bread in the evening. I normally let it rest for between 12-18 hours.

Take the dough out on a baking sheet. ‘Fold’ the bread together a few times, and put the paper with the dough back in the baking-bowl. Cover and leave to rest for 2 hours.

After 1 1/2 hours, put the oven on 250*C and put an ovenproof casserole with a lid in at the same time. I use a Le Creuset 22″ casserole. This needs to stay in the oven for the last 1/2 hour to get really hot! This is what gives the bread it’s amazing crust!

After two hours of resting: put the dough (careful- this is hot!) in the casserole and put the lid on. Leave in the oven for 25 minutes, then turn the heat down to 220*C, take the lid off, and leave for another 20 mins.

When done, take the bread out of the casserole and let it rest on a rack.