TV chef Michela Chiappa shared her in-demand recipe for a no-knead seeded bread loaf that has minimal ingredients (Image: Getty)
has become a popular hobby once again over the past few years, especially during the time the is on TV.
Mastering the skill can take time, but one chef has shared how to make the perfect loaf of bread with minimal effort.
Welsh TV chef Michela Chiappa regularly appears on the likes of ITV’s and is also a Sunday Times best-selling author.
In a Reel, Michela shared her simple for a no-knead bread that uses just three ingredients and takes five minutes to make.
She said: “My no-knead seed bread has been seen by over 10 million people. It’s got three ingredients and it’s going to take you five minutes to make.”
This recipe will need minimal prep (Image: Getty)
The chef explained that the core ingredients you’ll need to make the loaf are flour, yeast, and olive oil, which you can find in your store cupboard.
You can also make this in a Dutch oven, which is where you put a cast iron pan into the oven, heat up, add some ice cubes, put the baking paper-lined dough on top, with the lid on and back into the oven to
Michela said: “The steam the ice cubes are creating is going to give it a gorgeous crunch… This is the simplest bread you’ll ever make. Completely unprocessed.”
The chef declared that it’s the simplest to make and that anyone can do it. She continued: “You’ll never buy store-bought bread again.”
To make Michela’s at home, this is what you’ll need to do:
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No-knead seeded bread recipe
Ingredients
- 525g strong bread flour
- Seven g quick acting yeast
- 15g or One tbsp olive oil
- 12g fine salt
- 50ml warm water
- Three handfuls of your favourite seeds
Method
Mix the flour, olive oil, 395ml of warm water and yeast together in a bowl. Cover with cling film and leave to rest in a warm place for 30 minutes.
Dissolve the salt in 50ml of warm water, add it to the dough, along with your choice of seeds, and mix until combined. Leave to rest for two to four hours in a warm place.
Once risen, transfer the dough to a lined, high-sided baking tray or a loaf tin. Michaela recommended using a tray no bigger than 30x20cm. Sprinkle the dough with some flour.
Preheat the oven to 220℃ (Fan). Place the dough in the oven and cook for 30 to 40 minutes until the bread is baked and golden brown.
You can check if it’s cooked by tapping the bread underneath and listening if it sounds hollow.
Remove the paper and put it on a wire rack to cool.