No-knead Walnut Pot Bread
August 12, 2016
This bread is incredibly easy to make and requires no kneading with your hands. The secret of the recipe is a hot cast iron pot with a lid, which ensures that moisture is held in the bread.
This recipe is one of my favorites, because the nutty bread is a perfect pair with the Norman white mould cheese I have loved for years.
This recipe is one of my favorites, because the nutty bread is a perfect pair with the Norman white mould cheese I have loved for years.
1 bread
7,5 dl (500 g) wheat flour
1,5 tsp salt
2 dl (120 g) walnuts
3 dried figs
a pea-sized amount of fresh yeast
3,5 dl (350 g) water
Coarsely crush the walnuts and cut the dried figs into raisin-sized pieces.
Stir together the ingredients. Cover with a tea towel and leave to rise at room temperature for 12–24 hours.
Turn the dough out onto a floured work surface and shape it into a loaf. Put the bread into an oiled bowl. Cover with a tea towel and leave to rise at room temperature for 30 minutes.
Place a lidded cast iron pot in the cold oven and preheat it to 225°C. Remove the lid and flip the risen dough into the hot pot. Place the lid back on top and put the pot back into the oven. Bake for 30 minutes. Remove the lid, and bake for a further 15 minutes.
Let cool on a wire rack. Enjoy!
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