Richard's easy no-knead bread

Even novice cooks should feel confident making Richard’s easy no-knead bread.

  • 25 mins cooking
  • Makes 2
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Richard's easy no-knead bread
  • 600 millilitre cold water
  • 1 tablespoon yeast
  • 300 millilitre hot water
  • 1 tablespoon honey
  • 3 cup wholemeal flour
  • 3 cup white flour
  • 1 tablespoon salt
  • 1/2 cup pumpkin seeds, plus extra to top bread if desired
  • 1/2 cup sunflower seeds, plus extra to top bread if desired
  • 1 tablespoon butter, for greasing tin
  • 2 tablespoon olive oil, to brush loaves


Richard's easy no-knead bread
  • 1
    Preheat oven to 180°C. Put cold water and yeast in a medium-sized bowl
  • 2
    Mix hot water and honey together until dissolved, then pour into cold water and leave for 15 minutes, or until yeast is frothy
  • 3
    Sift flours into a large bowl, add salt and seeds and stir to combine.
  • 4
    Add the yeast mixture to the bowl and mix well with a wooden spoon. It is a very wet and sticky mixture
  • 5
    Grease two 22cm x 14cm loaf tins with butter and divide the dough between the tins. Top with a handful of seeds, if desired, and brush with olive oil.
  • 6
    Cover each tin with a plastic bag and place in a warm place for about 1 hour, or until the dough has risen to the top of the tins (Richard preheats the oven while the bread is rising on top of it).
  • 7
    Remove the plastic bags and bake for 25 minutes, or until golden. Remove from tins immediately and cool on racks