b'No Knead Bread300g white bakers flour,In a large bowl, stir together the flours, yeast, and unsifted salt. Add the water with added liquid malt if using. 100g wholemeal flour Mix with a spoon or your hands (open fingers) until 1/ 4tsp instant dry yeast you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky.1 1/ 4tsp fine sea salt Cover the bowl with a plate, towel, or plastic wrap 300ml water and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and 1 tsp liquid malt (optional) preferably about 18 hours. In winter, the dough will tend to rise more slowly and may need as long as 24 Seeds to sprinkle (optional) hours. Youll know the dough is fermented and ready when its surface is dotted with bubbles. This long, slow fermentation is what yields the breads rich flavour.Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want.Lightly work the dough into a flat A4 sized shape.Notes:Do not add more flour. Instead use lightly floured hands to gently and quickly fold the dough onto You can use plain flour butitself, from left to right, then right to left, top to bakers flour produces abottom, and bottom to top.much better bread.The water temperatureI normally do this twice and before folding over the is important and shouldsecond time I sprinkle some pumpkin and sunflower be warmer than roomseeds. temperature for the yeast toFlip the dough and nudge over to make it round.work - 52C minus the roomThats it. Dont knead the dough.temperature. If using liquid malt, mix withPlace the dough on baking paper and put back in the water before adding tothe bowl. If theres any excess flour left over on the the dry ingredients.board, sprinkle over the dough. When the bread is baked it adds a cooked powder effect to the surface. 14'