Bread Rolls (no knead method)
This is without a doubt the easiest bread recipe I have ever come across. No kneading. No fear of dead yeast. Almost no work at all...
Ingredients:
600 ml water - straight from the tap
7 g (1 sachet) "easy bake" yeast or 14 grams dried active (two tsp) yeast or 28 grams fresh yeast
10 g (2 tsp) salt
650 grams flour of your choice (white (wheat or spelt) will be fluffier, brown (wheat or spelt) will be less fluffy, rye (light or dark) will be the least fluffy - a combination is nice)
Options: 75 grams of seeds, raisins, or other fruit like blueberries or apricots, or nuts or seeds or sun dried tomatoes, or pesto...
Mix all of this together in a big bowl into a gloopy glup the texture of thick wall paper paste. Give it a good stir, cover it with clingfilm and put it in the fridge overnight.
In the morning, set the oven to 200 degrees C (just over 400 degrees F).
Line a baking tray with greaseproof paper.
With a large spoon, spoon out some of the now-bubbly dough and use a second spoon to scrape it off the first spoon and blob it on the baking tray. Fill the tray, leaving at least 5 cm (2 inches) between blobs. Make as many blobs as you want. If you don't use all the dough, don't worry about it. You can put it back in the fridge and use it the next day. It will be fine in the fridge for 2-3 days.
When the oven is up to temperature, bake these blobs for 20 minutes - until they are a nice rich brown colour and sound hollow when you tap one of them on the bottom. If they are too flat for your liking, add more flour the next time you make them.
Fill for a picnic. Devour when hot. Eat for breakfast. Yum.
If you want an activity that requires a bit more time, why not try Tom's favourite White Loaf?
14 Responses to “Bread Rolls (no knead method)”
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10. Jan, 2011
[...] The joy of these bread rolls is that you prepare the dough the night before. You don't have to knead it, you just stir all the ingredients together and stir. Put the bowl in the fridge and bake them the next day while you are having your shower. 20 minutes in a hot oven and you have fresh bread for instant consumption and/or taking to school or work as part of a yummy lunch. For the recipe, click here. [...]
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10. Jan, 2011
[...] This post was mentioned on Twitter by WKB - Marieke & Ed, WKB - Marieke & Ed. WKB - Marieke & Ed said: @VirtuousBread Can't wait to make your easy (breakfast) bread, gonne do it tomorrow! http://tinyurl.com/28ln6kf (with blueberries)
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20. Jan, 2011
[...] a very quick way to make bread and equally tasty. For more inspiration on easy bread also visit the virtuous bread website. ← Favorite Flatbreads: My Version of Soft Polar [...]
Sam
03. Oct, 2010
oooh lovely, just the recipie I needed. Have bought some wholegrain spelt flour and wanted an easy recipie to test it out on. Normally I buy wholewheat flour.
virtuousbread
03. Oct, 2010
Ah, well. You may find that you can digest spelt a little more easily (if wheat makes your tummy puff out and makes you feel uncomfortable). Some people find that, others do not! As a rule try to use organic stone ground flour - of whatever grain. And let the bread rise in a cool place. The better the flour coupled with the longer the rise means for bread that is more easily digested. So, overnight is PERFECT. Spelt is much more expensive than wheat which can make it difficult for some people. That is why I say, use organic stone ground and ensure a long rise - you may find you can digest wheat flour easily under those conditions - and it is less than half the price of spelt.
Peter
31. Oct, 2010
Hmmmm, yummie. I have tried this recipe this morning for the first time. Even if the rolls are a bit flattish they look exactly like the ones on the photo and taste absolutely delicious! I put in raisins, dried blueberries, pumpkin seeds and cashew nuts this time. I think your website is bringing me back to breadmaking after a pause of some years ... I've owned a bread machine, but got rid of it because the kneading was noisy and now I just want to have the absolute minimum amount of machines in the kitchen. Back to basics! -- Thank you, Peter, Brussels
virtuousbread
31. Oct, 2010
Thanks Peter for your kind comment - we are so glad you like the recipe for the buns. If you want them to "stand up more" just add more flour until they bake to the consistency you like. Spread the word! Bread is the answer.
Sally
10. Jan, 2011
These look fantastic. I'll be trying this recipe this weekend. I do know what you mean about getting up in the dark.
virtuousbread
20. Jan, 2011
Yummy Yummy - photos making me dribble.
jan
04. May, 2011
Hi jane just read your article in the Sunday mail found it
very interesting recipes sound lovely,I need to avoid wheat
barley and rye could i make the bread with gluten free flour
Thankyou Jan
virtuousbread
05. May, 2011
Hello! I have sent an e mail to you in response. I hope it is helpful!
Nina
01. Aug, 2011
Made one of these this morning: wheat, rye with sunflower seeds and raisins
I have a couple of questions:
have you tried this formula with sourdough? or do you have something similar using sourdough?
and
to make a sweet version of this, is it just a case of adding some sugar? or are wetalking adjusting the whole recipe?
Many thanks!
virtuousbread
02. Aug, 2011
Hi Nina, thanks for the comment. Yes, I do this with sourdough all the time. I lob in about 30 grams of refreshed rye starter. You can also make it sweet of course but I find honey works better than sugar - molasses too - but sugar will do! Jane
Nina
02. Aug, 2011
HI Jane
Do you mean replace yeast with 30gr sourdough, same measurements, and same timetable eg overnight in fridge, bake in am?
And if I were to sweeten with honey, do I alter any of the other measurements?
Thanks!