Absolutely no-kneed bread

I have a love hate relationship with baking bread. On one hand It fascinates me but then I remember that the kneading and rising parts leads to more washing up.  And my washing machine only works when it feels like it. But being able to make bread will be a good skill to have in the zombie apocalypse so I went out looking for a No-kneed bread recipe. 


• 7 dl all-purpose flour
• 2 tsp salt
• 1/4 tsp granulated sugar
•1/2 tsp dry yeast
• 5 dl luke warm water
• 2 tbs a flavour-full olive oil, one you would use in a salad.

Tip: Use 4 dl wholegrain 3 dl all purpose four.


Mix the four and salt in a bowl

Add the yeast and sugar into 3 dl luke warm water and stir.

Mix in in a couple of spoons of flour to the water/yeast mixture. Let it set for 5 minutes to activate the yeast.

Mix the yeast mix and the olive oil into the flour. Add in the remaining 2 dl water as you see fit. You might need a little bit more or less water than this. You want to end up with a wet, almost batter like dough.

Pour the batter into the bowl you are going to bake it in. Let it rise for at least 2 hours. It can sit for 8-10 hours.

Preheat the oven to 200 C, and adjust rack to lower position. Bake for 30 min with the lid. The bread is going to rise quite a bit in the oven so you might want to brush some oil inside the lid so it won’t stick to it.

Take of the lid and bake for 10 min or until the bread is nice and golden You want to let the bread cool for at least 30 min before cutting into it. It will be sticky and hard to cut before then, but still tasty.