This is an easy, no knead recipe for a farmhouse loaf that Sam has been using for years. If you're short on time but would like to bake your own bread, then it is a great option. It's also really easy to make with children, no kneading skill necessary! You can use normal plain flour, or white bread flour, but we wouldn't recommend making this with wholemeal as it'll turn out very stodgy.
200ml luke warm water
1.5 tsp sea salt
2 tsp yeast
300g plain flour or white bread flour
1. Mix the water, yeast and salt in a mixing bowl
2. Add the flour and mix until it comes together in a sticky dough - top tip, use a table knife to mix with, it's much easier than using a wooden spoon!
3. Cover loosely with cling film and leave in a warm room to rise for 2 hours
4. Turn the dough out onto a generously floured board. Pull the top of the dough down around the sides and tuck them under the bottom. This'll make the dough into a nice, smooth and round loaf. Set aside for an hour to let it rise a bit more (uncovered)
5. Pre-heat your oven to 220c, with a baking stone or sheet in the middle of the oven. You can put a metal baking tray on the base of the oven too.
6. Sprinkle the loaf with flour and cut 2 or 3 slashes in the top with a knife. Put the loaf into the oven on the metal tray/baking stone. Add a cup of hot water to the metal pan (to produce steam) and shut the door.
6. Bake for 30 minutes. When you remove the loaf and tap the base it should sound hollow. Leave it to cool on a cooling rack.
That's it - it is honestly so simple and takes very little actual prep time...5 minutes to measure out and make the dough, then leave it for a couple of hours, then it's 5 mins to shape it, leave it 30 mins and then 2 mins to pop it in the oven.