Can I Make A Granary No-Knead Loaf?

Our answer

Nigella's recipe for No-Knead Bread (from COOK, EAT, REPEAT) does, as the name implies, not need kneading. It has a very long rise and a fairly wet dough and these help with the flavour and the gluten formation. Baking the bread in a preheated pot helps to give a sturdy, chewy crust.

Nigella has made the bread with a variety of flours. We would suggest that you always use at least 50% (i.e. 200g) of strong white bread flour for the bread as this helps to prevent it from being too dense. For a first try with granary flour you may prefer to use 300g of strong white bread flour and 100g granary flour, just to see what the texture of the bread is like and then increase the granary flour ratio if it works well. Granary flour can be more absorbent than white flour, so you may need to add a tablespoon or so of extra water if you use a higher amount of granary flour.