No-Knead Bread
Five minutes of effort. Overnight patience. The loaf you thought you could not have anymore.
The FODMAP swaps
It is the fermentation process, not the flour, that determines FODMAP content. A long overnight rise breaks down most of the fructans in wheat, making this loaf safe in a 1–2 slice portion.
- →Plain wheat flour with short rise timeWhite spelt flour with 12–18 hour fermentationSpelt is lower in fructans than standard wheat. The long slow fermentation breaks down the remaining fructans significantly. Monash University has tested spelt sourdough as low FODMAP at 2 slices (97g). Learn more →
Ingredients
- 400gWhite spelt flourLow FODMAP with long fermentation ↗
- ¼ tspInstant yeast
- 1½ tspFine salt
- 330mlWater, room temperature
Method
- 1Mix — the night before (5 minutes)
In a large bowl, whisk together the flour, yeast, and salt. Add the water and stir with a wooden spoon until a rough, shaggy dough forms. Cover tightly and leave at room temperature for 12–18 hours.
- 2Shape
Turn the risen, bubbly dough onto a well-floured surface. Fold the edges toward the centre a few times and flip seam-side down. Shape loosely into a round. Rest uncovered for 15 minutes.
- 3Second rise
Generously flour a large bowl or banneton. Place the dough in seam-side up. Cover with a tea towel and leave to rise for 1.5–2 hours until puffy.
- 4Preheat the Dutch oven
30 minutes before baking, place a lidded Dutch oven in the oven and preheat to 240°C (220°C fan). The pot must be scorching hot — this creates the crust.
- 5Bake
Carefully tip the dough into the hot Dutch oven seam-side up. Score the top if you like. Cover with the lid and bake for 30 minutes. Remove the lid and bake a further 12–15 minutes until deep golden brown.
Key tip: Do not lift the lid during the first 30 minutes. Trapped steam is what gives the bread its open, chewy crumb. - 6Cool before slicing
Tip onto a wire rack and leave for at least 30 minutes before cutting. Slicing too early compresses the crumb and makes it gummy.
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