We were staying in an Air Bnb in Hakuba, Japan. And in the description of our Lodge, the host mentioned he baked fresh bread everyday for his guests. This was a big tick for us, being the foodies that we are, so we booked the lodge and I was determined that by the end of that week that recipe was going to be one I would remember forever! It was then that we were introduced to “James’s Bread” as we now call it in our house.

I have been making this recipe since 2017 and have never looked back.

I have put a little spin on it, and introduced some super food boosters, you could also sub these out too if you were just wanting a plain white or wholemeal loaf.

This recipe takes very little effort, only time. Which is actually all in the rising and baking. This is something I often will take to my mums if I’m staying the night, I’ve gifted loaves to people and it’s just a really lovely ritual in our house especially over the weekends.

I hope you love this recipe as much as we do!

Ingredients:

3 Cups all purpose/bread/S.R/wholemeal flour

½ teaspoon yeast

Pinch salt

1 ½ cups water

BOOSTERS- optional

1 TBS EACH

Quinoa

Quinoa Flakes

Chia Seeds

Psyllium Husk

Blitzed almond/cashew

Sunflower/Pumpkin seeds

Step 1:

In a large bowl, mix all ingredients together until sticky. Cover with a tea towel and let rest for at least 12-18 hrs at room temperature. (this always is done the night before, and will literally take you 5 minutes).

Step 2:1

You will notice the surface will be covered with bubbles, pop some baking paper on the bench with a sprinkle of flour and tip the dough onto the paper. Flour your hands if this helps removing the dough from the bowl. Fold all edges into the centre so a crease forms, turn upside down, and let rest for a further 10-15 minutes.

Step 2:2

Pre heat oven at 200 degrees with your cast iron or pyrex inside with a lid. If time permits, repeat this process, with another quick fold of the dough, not handing too much. Then place in a tea towel with some extra flour, bran or corn meal and allow to double in size for another 2 hrs. (I will be honest, I don’t often do the double rise, but it does help.) Otherwise just follow step 2:1

Step 3:

Carefully remove the hot lid, and place dough in, crease side facing up. This will help form a crust on the outside and be form a crunch. Cover with lid and bake for 30mins, the lid will help trap the heat and create bubbles inside of the loaf. Remove lid carefully, and bake for a further 15 minutes until brown.

Serve warm, toast or even slice up and freeze for future use.

Any questions at all, please feel free to reach out. And if your stuck at any point, head over to my instagram highlights and click on - bread . Hope you enjoy!

Recipes

James no knead bread

I hope you love this recipe as much as we do!

Ingredients:

BOOSTERS- optional