FOOD - No knead Bread, very simple to make

Lunch lunch .... 3 times a day good food (breakfast is the most important) and if possible no little snacks during the day. So I keep on weight. Although for years my weigh is 52 kilos with a height of 1.50 mtr . so I may say that this is good. Not more and not less. Bread is one of the components of a particular meal. Breakfast , lunch or dinner, no matter which one.

Bread

I do not eat bread every day because this is apparently not good for you. Sugar I have to taper it yet but that's a worry for later ! I make my bread as much as possible so that I know what's in it. I can go to the supermarket and buy bread because it is easier and perhaps cheaper but that is not always true, because you can make your own bread and it is not difficult and not even expensive.

COOKING TIME

Including rising and baking time: 6 hours

MATERIALS

3 cups flour

1/4 teaspoon dry yeast

1 teaspoon salt

1 1/2 cup hot water

Nigella seeds and Sesame seeds

PREPARATION

Take a doughbowl and add all the dry ingredients and mix them very well .

Add the hot water and mix it just as long until it get a doughball.

Cover the dish with plastic wrap and let the dough rise for four hours in a warm place. Let the dough rise in a place where the temperature is about 20-21 degrees.

After 4 hours you are going to roll out the dough a little bit. Do not press too hard because otherwise the air goes out. What we will do is expand the dough. Make a make a square. In your mind you have to part the dough in 3 sections and now fold the right to the middle and do it with the leftside too. You've now get a a square again. Roll the dough again and fold it again. You have to do this 3 times and the 3rd time you have to make a round ball of the dough. Please do not knead but just push lightly with your fingers.

Now sprinkle the nigella seeds and sesame seeds over the top of the dough.

Put the dough back into the doughbowl lined with baking paper. Cover the bowl with a damp cloth or towel and let the dough rise again for 1 hour.

Preheat the oven 10 minutes before the rising time is almost over on 230 degrees

Use an ovenproof dish or bowl, a cast iron pan or a tupperware casserole dish with lid and place the dish in the oven.

After 10 minutes you add the dough with baking paper in a warm dish, bowl or pan and bake the bread for the first 30 minutes with the lid on. Then, 15 minutes without a lid. In order to make the crispy crust, I've put a bowl with water at the bottom of the oven. So the bread is heated and steamed.