DORIS GRANT LOAF (NO-KNEAD BREAD) RECIPE
An ultra-simple loaf that anyone can make, with a nutty flavour and fairly dense texture; you can make it a bit lighter by using half and half white and wholemeal flour. Invented by the health campaigner Doris Grant during the Second World War, there’s no kneading required. If you have enough tins you can save fuel by tripling the quantities and baking three loaves at the same time, freezing the extra loaves. Enjoy slices of it toasted with boiled eggs for breakfast or with lunches or dinners through the week.
Timings
Prep time: 20 minutes, plus 30-60 minutes to prove
Cook time: 40 minutes
Makes
1 loaf
Ingredients
- 500g strong wholemeal bread flour (or use half and half white and wholemeal, or other flours)
- ½ sachet (1 tsp) easy-blend yeast
- 1 tsp salt
- 1 tsp caster sugar or honey
- Butter, for greasing the tin
Method
- Mix together the flour, yeast, salt and sugar or honey in a large bowl with 350ml warm water – your hands are best for this. Make sure all the flour is well incorporated.
- Line a 1lb loaf tin with a sheet of baking parchment, pressing it well into the corners of the tin. Grease the paper well with butter, too.
- Scrape the sticky, sloppy dough into the lined tin and smooth the top.
- Cover with a tea towel and leave to rise for 30-60 minutes, until the dough is within a couple of centimetres of the top of the tin: it won’t rise any more in the oven, but if you allow it to over-rise before baking it will be crumbly.
- Meanwhile, preheat the oven to 200C/180C fan/gas mark 6.
- Bake the loaf for 35 minutes then tip it out of the tin and give it another 5 minutes in the oven, placing it directly on the shelf, just to crisp up the crust.
- Allow to cool completely on a wire rack before slicing.