No Kneading Required
I spent the whole of last week revamping my bread making skills. I baked and ate so much bread…enough to last me a few weeks. The first one I want to share is the Grant Loaf. I love this bread because it’s very tasty and easy to make (easy is my magic word). It takes one minute to mix, 40-60 minutes standing time, and then it’s ready to go into the oven. If you dread kneading bread the way I do (I don’t have a big mixer) then this is the bread for you and I. If you’ve never made Grant Loaf, this is your chance to try it. Please give it a go and give me a feedback. I wish you a happy baking!
Have a pleasant week…
The Grant Loaf
Preparation Time: 5 minutes + 40-60 minutes proofing time; Baking time: 35-40 minutes; Makes: 21 x 11cm (8½ x 4½ inches) loaf
- 450g (1Ib, 3 cups Australian, 3½ cups USA) whole wheat flour (I used a mix of whole wheat flour and white all-purpose)
- 1 teaspoon salt
- 1 teaspoon instant yeast (I use Fleischmann’s) or 1 envelope active dry yeast
- 1 teaspoon muscovado (molasses) sugar (I could not find muscovado so I used brown sugar, it works fine)
- 400ml (1⅔ cups) warm water
- Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) pan and set aside in a warm place. Preheat the oven to 400°F (200°C) ten minutes before using.
- Sift the flour, salt, instant yeast, and sugar into a large bowl and make a well in the centre. Add the water and stir to form a slippery and sticky dough. Stir for about one minute working the sides into the middle.
- Spoon into prepared tin (pan) and cover with an oiled clear film (plastic wrap) and leave in a warm place for 40-60 minutes or until the dough has risen to 1cm (½ inch) above the pan.
- Bake for 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 400°F (200°C) for 35 Minutes.
- If using active dry yeast, dissolve into the water first as per your product instructions.
- I have made this bread with white, whole wheat and a mix of white and whole wheat. It’s best made with a mixture or just whole wheat. Suit your palate!!!
- Last Updated: March 06, 2019
I make this bread once every week. This photo was taken on March 30, 2019.
Step By Step Photos
Please always assemble all ingredients before you start
Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) pan and set aside in a warm place. Oven preheated to 400°F (200°C) Sift the flour, salt, instant yeast, and sugar into a large bowl and make a well in the centre.
Add the water and stir and mix for about one minute working the sides into the middle. It will form a slippery and sticky dough.
Spoon the sticky dough into the prepared tin (pan) and cover with an oiled clear film (plastic wrap) and leave in a warm place for 50-60 minutes
until the dough has risen to 1cm (½ inch) above the top of the tin.
Bake for 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to cool
This is one of the best breads I have eaten this year
Everybody else loved it too
If you’ve never tried Grant’s Loaf, Please try it!
Photo taken: March 30, 2019. I baked the bread a longer time than original photos.