No kneading necessary.

I've always wanted to try making my own bread, but have never gotten around to it simply on account of the fact that making bread involves an inordinate amount of effort.  All that kneading and waiting and kneading and waiting again.......

So you can imagine that I was quite happy when I came across a recipe for no-knead bread.  I was even happier when I realized that this particular loaf had to rise for at least 8 hours...meaning that I could put the dough together the night before and then finish in the morning for fresh baked cinnamon raisin goodness...

You will need...

-1 1/2 cups whole wheat flour

-1 1/2 cups all-purpose flour

-1 1/2 tsp salt

-1/2 tsp active dry yeast (not quick rising)

-1 1/4 cups cold water (using cold water ensures that the dough will rise slowly)

-2 tbsp honey

-2 tsp cinnamon

-2 tbsp brown sugar

-1/2 cup raisins

-1/2 cup chopped almonds (or whatever other nut you fancy)

Step 1: mix the dough.  Whisk together the flours, salt, yeast, cinnamon, brown sugar, raisin, and nuts.  Using a wooden spoon, mix the water and honey into the dry ingredients and stir just until the dough comes together.  Cover the bowl with plastic wrap or a loose fitting lid and allow to rise at room temperature for 8 to 12 hours.

Because there's more water than usual the dough should come together fairly easily...

Step 2: After the dough has risen, dust more flour over the surface to prevent it from sticking to your hands as you shape the loaf.  Gently pull the dough away from the sides of the bowl and then lift it out...be careful, you want to work it as little as possible to maintain the air bubbles formed by the yeast.  Quickly stretch and tick the dough under itself, turning it as you work, to form a right ball.

The top will be smooth, the bottom will be a collection of loose ends.

Step 3: Put the shaped loaf into a greased and floured dutch oven.  Cover and allow to rest at room temperature for 45 minutes.  After it has rested, cut a small cross into the top.

Step 4: Put the dutch over in the centre of a cold (not preheated) oven and set the temperature to 425 degrees F; bake for 40 minutes.  Remove the lid and bake for 10 to 20 minutes more, until the loaf is nice and brown.  Carefully remove from the Dutch oven; allow to cool before slicing.

Best to let it cool completely...if you can resist.

I could not resist slicing it open shortly after it came out the oven...but this was my breakfast after all.  It was perfect...deeply flavoured, and pleasantly chewy (on account of all the whole wheat flour).  Delicious, and filling!