No store selected
No Knead Bread

No Knead Bread

This delicious bread is so easy to make, no kneading required!

More Recipes
18 hoursPrep Time
12Servings
Shop Ingredients
Makes 12 servings
3 cups wholemeal pastry flour, plus extraSorry this product is not available at your store
1 ½ teaspoons Community Co Sea Salt*Sorry this product is not available at your store
½ teaspoon instant yeastSorry this product is not available at your store
⅓ cup grated carrotSorry this product is not available at your store
⅓ cup Community Co Aussie Sultanas*Sorry this product is not available at your store
¼ cup Community Co Sunflower Seeds* plus extraSorry this product is not available at your store
¼ cup Community Co Pepitas*, plus extraSorry this product is not available at your store
1 ½ cups room temperature waterSorry this product is not available at your store

Directions

  1. In a large bowl, whisk together the pastry flour, salt, and instant yeast.
  2. Add the grated carrot, sultanas, sunflower seeds, pumpkin seeds, and water. Using a spatula, stir the dough until it comes together. The dough will seem dry in spots and tough. This is fine, it will hydrate and unify overnight. Cover the bowl tightly and place in a slightly warmer area of your house overnight, or for up to 18 hours.
  3. Arrange oven racks to accommodate a large cast iron pot (Dutch oven). Place pot in the oven and turn the heat up to 230C. Leave the pot to heat for 1 hour.
  4. Place a piece of baking paper on bench top. Fill a clean spray bottle with water.
  5. While the oven is preheating, shape your bread. Lightly sprinkle a working surface with more pastry flour. Using a spatula, gently scrape the bread dough out onto your floured surface. Flour your hands and gently shape the dough into a nice round loaf. Sprinkle with extra seeds.
  6. Place the dough on top of the baking paper and cover.
  7. When the Dutch oven has been in the oven for an hour carefully remove it and place on stovetop. Remove the lid. Grab the corners of the baking paper and quickly lift the dough into the pot. Quickly spritz the inside of the hot Dutch oven lid with water before replacing the lid.
  8. Return the Dutch oven to oven for 30 minutes.
  9. Open the oven, carefully remove the lid from the Dutch oven. Leave bread to cook uncovered for 15 minutes or until top is browned.
  10. Remove bread from the oven and leave to cool for 2 hours before slicing.