Recipe: Quick & Easy No-Knead Wholemeal Bread (British Grant Loaf)

So, I've transformed from a person who fears baking bread to an enthusiastic baker, all thanks to my successful attempt in making hot cross buns and other breads.

Quick & Easy No-Knead Wholemeal Bread

Another bread recipe which I recently tried from Delia's cookbook is this quick and easy no-knead wholemeal bread. Her recipe is inspired by Doris Grant, who is the inventor of this British Grant Loaf.  Doris, a champion of fresh and natural ingredients was making bread one day and forgot to knead it - however, it turned out to be more superior tasting than its kneaded counterpart.

This is perfect for those who have no time for kneading, knocking down and proving but still desire homemade, wholesome bread.

Delia loves it, and so do I! I am all for no-knead breads, especially when it tastes as wonderful as this! Because it's fully made from wholemeal flour, the bread has a lovely nutty texture and is healthy and substantial.

Here's a loaf you can make everyday with ease!

Quick and easy no-knead wholemeal bread
Recipe by Baby Sumo, adapted from Delia Smith's Complete Cookery Course
Preparation time: 10 minutes (+approx. 1 hour rising time)
Cooking time: 45 minutes
Makes 1 large loaf


Ingredients
450g wholemeal flour
2 tsp salt
330-350ml hand-hot (warm) water
1 tsp brown sugar
2 tsp dried active yeast
A little extra plain flour


1. Grease a 900-g bread tin (with base measurement approx. 16x9cm) with butter.

2. Mix flour and salt and place in a big ovenproof bowl (or two smaller ones) and place in a low oven for about 10 minutes to warm.

3. While the flour is warming, mix 75ml water with sugar, then sprinkle over the dried yeast. Stir once, and leave for 10-15 minutes until a frothy head has formed.

4. Tip the warm flour into a large mixing bowl, and then make a well in the centre. Stir the yeast liquid once, to make sure it is dissolved, then pour it into the well. Using a wooden spoon, mix the yeast liquid into the flour to form a dough, gradually adding the rest of the water. Finish off the mixing with your hands until you have a smooth dough that leaves the bowl clean. Note: The exact amount of water you need depends on the flour.

5. Shape the dough into an oblong shape and transfer into the greased tin. Sprinkle the top with a generous dusting of flour and then cover the tin with a damp towel. Leave to rise in a warm place for at least 30-40 mins to 1 hour until the dough has almost doubled in size.

6. Preheat oven to 200°C (no fan). Bake in preheated oven for 45 minutes. Turn out the bread, and tap the bottom - it should sound hollow if cooked. Cool the bread on a wire rack. Serve bread with butter and jam.

Pictured here: Wholemeal loaf with Bordier Butter and Homemade Roselle Jam

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