I love to knead and I am not very good at making no knead breads. Every time I try a recipe I end up with so rustic looking bread. Till now I haven’t figured out the secret of getting a smooth loaf. Even it happened this time also. I made this rustic looking bread to go with the Feta Salad and Feta Bake for the Greek Meal.
Though this loaf looks extremely rustic, it was absolutely delicious. The crust was super crisp and the crumb was so soft. I was so in love with this bread. When I tasted it along with the feta bake, the combination was marvellous. This bread tastes good in both the toasted and untoasted versions. And there is literally no kneading. Use a wooden spoon to bring together the dough and allow it to rise.
My bread is not so good looking as the original bread but it was quite good looking in its own way. Look at the crumb. Isn’t it gorgeous? Even if you are not planning on a side dish, this bread will taste great with a slather of jam, butter, peanut butter or nutella.
Recipe Source: Mel’s Kitchen Cafe
Flour-3 1/2 cups
Instant Yeast-3/4 tbs
Luke Warm Water- 1 1/2 cups
In a bowl mix salt, yeast and water.
Add the flour and stir until all the water is absorbed by the flour and there are no dry flour left.
Cover with a cling film and set aside for 3-5 hours.
The dough would be double in size and bubbly.
Dust a baking paper with flour and transfer the dough on it.
Dust it with more flour and shape into a ball.
Cover and set aside for 40 minutes.
Preheat oven to 200°C. Place a deep pan on the lower shelf of the oven.
With a sharp knife, make three slashes carefully.
Place the bread in the oven and pour a cup of hot water in the tray on the lowest rack.
Close the oven immediately.
Bake the bread until the crust is golden. It will take 30-40 minutes.
Remove from oven and transfer bread to a wire rack.
Cool completely before slicing.