2-hour no knead bread
By: Ala Lemon
Published: Sunday, September 14, 2014 - 1:00pm

Ingredients




750gr/26.45 oz. flour (I used 1/3 spelt flour and 2/3 all-purpose flour)
1 tbsp active dry yeast
2 tsp salt
500ml water
100ml milk
1 tbsp honey

Preparation

1 In a small saucepan, mix the milk, water and honey, and heat until lukewarm. 2 In a large bowl, sift the flour, salt and yeast. 3 Add the water and work quickly until the dough just comes together. Do not knead it, you want your dough to remain runny. 4 Sprinkle a couple of tablespoons flour over your dough, cover the bowl with Clingfilm and let rise for about an hour and a half. 5 Preheat your oven at 240°C/450°F, and put a bowl of water in your oven to create steam. 6 Line 2 baking sheets with baking paper. 7 Generously flour your work surface and carefully tip the dough onto it using a rigid spatula. 8 Flour your hands and split the dough into 8 to 12 pieces. 9 Working quickly, fold each piece of dough into a roll, making sure to keep the folds underneath. 10 Place on the baking sheets and bake for 20 (for small rolls) to 30 minutes (for larger rolls). 11 Cool on a wire rack. 12 Enjoy!