Doris Grant revolutionised English bread-making in the 20th century with her easy method which needs no kneading and requires only one rising. This recipe bakes one loaf and uses dried yeast. If you prefer to use fresh yeast you will need just a third of an ounce, or 10 grams. 1 level 5 ml teaspoon of dried yeast is sufficient. The rising time given is the minimum time in warm conditions – the loaf may need a little longer than this to reach within 1.25 cm / 1/2 inch of the top of the tin.
It’s important that none of the ingredients used are too cold – if the flour is stone cold warm it very slightly before using, just to take the chill off it.
The temperature of the water is very important – it should be between 35 – 38 C on a cooking thermometer.
Doris Grant Loaf – No Knead Bread Recipe
- 450 g / 1 lb stoneground wholewheat flour
- 365 ml / 1.5 cups water at blood heat
- 1 level teaspoon salt
- 1 rounded teaspoon Barbados sugar, honey or molasses
- 1 level teaspoon dried yeast
- Mix the salt with the flour.
- Put 3 tablespoons of the blood heat water in a cup and sprinkle the dried yeast on top.
- Leave for a couple of minutes for the yeast to soak in, then add the sugar, honey or molasses.
- When the yeast mixture has turned creamy and frothy pour it into the flour and add the rest of the blood heat water (ensure it is at the correct temperature again before adding.)
- Mix well by hand for a minute or two until the dough feels elastic and leaves the side of the bowl cleanly.
- Warm and grease a 3 pint / 1700 ml capacity, 11 cm / 4.5 inch deep bread tin.
- Fill the tin with the dough, cover with a damp cloth or sheet of polythene, and leave in a really warm place for at least 20 minutes, or until the dough has reached within 1.25 cm / 1/2 inch of the top of the tin.
- Preheat the oven to 400 F / 200 C / Gas Mark 6 for 35 – 40 minutes or until loaf is nicely baked through. You may need to reduce the oven temperature a little after half an hour if the loaf is baking too fast on the outside. You could remove it from the tin and turn it on its side, resting it on top of the tin to bake out for the last 10 or 15 minutes if necessary.