I often make this no knead bread at home. I neither have to knead it, nor a bread maker or kitchen machine is needed. Just put all the ingredients in a big bowl, mix them together to form a dough, then use a so-called ‘stretch and fold‘ technique to build the gluten.
Below is the video recipe I took for reference.
No Knead Bread with Walnuts and Raisins – Video Recipe
Ingredients
- 220 g Bread flour
- 80 g Wholemeal flour
- 228 g warm water
- 3 g dried yeast
- 4 g sugar
- 4 g salt
- 120 g raisins
- 60 g toasted walnuts
How to make No Knead Bread with Walnuts and Raisins in an Easiest Way
- Except for the raisins and toasted walnuts, place all the dry ingredients in a big bowl (try not to let the salt come too close to the yeast as salt would make yeast not active).
- Pour in warm water and start to form it into a dough. Let it rest for 30 mins to absorb some water.
- Meanwhile, roughly chop the toasted walnuts. After the dough has been rest, throw in the walnuts and raisins.
- The dough would be quite wet since the hydration rate is 76%, which is high. Don’t bother to use kitchen machine as the dough will stick to the bowl. Instead, use the ‘stretch and fold’ technique. Literally, stretch up the dough then fold it down, repeat a few times.
- I didn’t ‘stretch and fold’ till the dough was smooth. I just stopped till I was done. Then cover it with a cloth or cling film, let it proof till it becomes 2 times bigger.
- Then punch it down and shape it round. Let it proof again. Bake it at 220ºC with a lid covered for 20 mins, then reduce to 200ºC. In the last 5 minutes, open the lid to let it get a nice colour.
More Simple Baking Recipes
- 【Easy Shaping】Cinnamon and Cardamom Roll (less sweet)
- Rich Chocolate Milky Roll
- No Knead Garlic Bread
- Finnish Cardamom Bread (Pulla, without egg)
- Twisted Olympic Chocolate Rings
