This is a diverse recipe, where one use any flour of choice (can be a combination). Honey, sugar, spices, fruits, nuts and seeds can also be included; use the Apricot hippie bread is an example for quantities. It can also be made in a normal loaf tin*, double the recipe for two.
Makes one large boule
Prep 24 hours
1/4 tsp dry yeast
3 c flour
1 tsp salt
Add all ingredients to a bowl, with enough room for a little rising.
Allow to rise at room temperature for 18-24 hours.
The dough is ready to handle when the top is dotted with bubbles.
Sprinkle a kitchen towel (not terry cloth) with flour (or corn meal, bran, seeds, etc.)
Pat the dough into a blob and place on top of the flour (or as above).
Sprinkle the top of the dough with flour, then place another towel on top.
Allow to rise for another 2 hours.
20 minutes before the dough is fully risen, heat the oven to 220C (450F).
At the same time, heat in the oven the dish you aim to cook it in (a 2 litre or larger ceramic, cast iron, or pyrex pot with a lid).
Dump dough into the pot, give a shake or two to distribute the dough, and cover and bake for 30 minutes.
Remove the lid and bake for an additional 15-30 minutes.
Remove from the baking pot and enjoy!
*Unless the tin is Chicago Metalic brand it is essential the tin is lined with baking paper to avoid a metal reaction with the yeast (it can make the bread flop).
Apricot Hippie Bread
A mildly sweet and spiced breakfast bread.
1 dsp honey
1 c dried apricots
1 tbsp cinnamon
1/8 tsp nutmeg
In a pot mix the honey in the water of the no knead bread recipe, heat, stir until dissolved.
Cut the dried apricots into small pieces, add them to the honey-water mixture, leave to soak till it is cold.
Combine the spices with the dry ingredients of the no knead bread recipe in a big bowl.
Mix all together, adding apricots mix.
Continue as with the no knead bread.