NO-KNEAD LOAF

Diabetic Living - - Basics -

PREP TIME: 10 MINS (+ COOL­ING AND 9 HOURS RIS­ING)

COOK TIME: 1 HOUR

MAKES 1 LOAF (18 SLICES)

500ml (2 cups) luke­warm wa­ter (see Cook’s Tip) ¼ tsp dried yeast

500g baker’s flour, plus ex­tra

for dust­ing

3-4 rose­mary sprigs, leaves picked 2 tsp sea salt

1 Tbsp olive oil

1 Put the wa­ter in a large bowl and sprin­kle over the yeast. Stir well. Add the flour, rose­mary leaves and salt. Mix un­til well com­bined. Cover the bowl with plas­tic wrap and set aside for

8-12 hours to rise.

2 Once the mix­ture has risen, brush the in­side of an­other large bowl with the olive oil and dust with 1-2 Tbsp flour. Care­fully tip the bread into the floured bowl and dust the top with more flour. Cover again with plas­tic wrap and set aside for 1 hour to prove.

3 Pre­heat oven to 180°C (fan­forced). Place a large casse­role dish, small roast­ing tin or cake tin in the oven to heat up. When it’s re­ally hot, take it out of the oven and quickly tip in the dough. (The dish or tin should be hot enough that the dough will sizzle when it goes in.) Sprin­kle with a lit­tle more flour and bake for 45-60 min­utes or un­til the bread is risen, golden and, if you tap the crust with your knuck­les, it sounds hol­low.

4 Turn the bread out onto a wire rack and set aside to cool for 10-15 min­utes be­fore slic­ing. It’s de­li­cious served warm with olive oil and bal­samic vine­gar.

COOK’S TIP

Make sure the wa­ter is warm enough to ac­ti­vate the yeast – it is brought back to life at 37°C (hu­man blood tem­per­a­ture). If you don’t have a ther­mome­ter, the wa­ter should feel just warm, not hot, to the touch.

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