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Yields6 Servings

 4 cups Bakers' flour
 1 tsp salt
 ¼ tsp dry yeast
 2 cups water
 1 tsp BakeAid or 1/2 tsp Relief or 2 tsp DigestEasy
 Optional - 2 tbsp sunflower seeds and pepitas or dried fruit

1

Place flour and salt in a large bowl or container with an airtight lid and stir to combine.

2

Add the yeast and stir to combine.

3

Mix BakeAid or Biohawk product of choice into the water. Pour the water mix into the flour and stir so that it is all blended.

4

Cover and allow to stand at room temperature for 18 hours. At 12 hours the dough will be OK but the flavour will not be as fully developed, over 18 hours and the dough will drop.

5

Uncover the dough and using lightly oiled hands fold the dough into the centre a few times. Pour into a greased and floured (use rice flour or Gluten Free plain flour) tin. Dutch ovens work really well but any tin will do depending on the shape you want. You can also make rolls by scooping into muffin tins or other small oven proof container.

6

Cover with a damp tea towel for 2 hours.

7

Preheat oven to 220ºC. Bake your bread for 40 minutes. If you are making rolls you will need to adjust the time depending on size approximately 25 minutes.

8

You can add nuts, seeds and fruit at the beginning of this recipe as well as swap different flours into the recipe just remember if using wholemeal flour you will need to add extra BakeAid and if using grains or oats you will have to soak in water with Relief before using. Get creative and ENJOY.

Ingredients

 4 cups Bakers' flour
 1 tsp salt
 ¼ tsp dry yeast
 2 cups water
 1 tsp BakeAid or 1/2 tsp Relief or 2 tsp DigestEasy
 Optional - 2 tbsp sunflower seeds and pepitas or dried fruit

Directions

1

Place flour and salt in a large bowl or container with an airtight lid and stir to combine.

2

Add the yeast and stir to combine.

3

Mix BakeAid or Biohawk product of choice into the water. Pour the water mix into the flour and stir so that it is all blended.

4

Cover and allow to stand at room temperature for 18 hours. At 12 hours the dough will be OK but the flavour will not be as fully developed, over 18 hours and the dough will drop.

5

Uncover the dough and using lightly oiled hands fold the dough into the centre a few times. Pour into a greased and floured (use rice flour or Gluten Free plain flour) tin. Dutch ovens work really well but any tin will do depending on the shape you want. You can also make rolls by scooping into muffin tins or other small oven proof container.

6

Cover with a damp tea towel for 2 hours.

7

Preheat oven to 220ºC. Bake your bread for 40 minutes. If you are making rolls you will need to adjust the time depending on size approximately 25 minutes.

8

You can add nuts, seeds and fruit at the beginning of this recipe as well as swap different flours into the recipe just remember if using wholemeal flour you will need to add extra BakeAid and if using grains or oats you will have to soak in water with Relief before using. Get creative and ENJOY.

Don’s No Knead Bread