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Cobber No Knead Bread Loaf
This wonderfully simple cobber no-knead loaf is a celebration of traditional home baking. Made with our Cobber Bread Flour, it captures the essence of proper, wholesome bread - the result is a rustic, golden-crusted loaf with a beautifully open crumb and deep, satisfying flavour. No kneading, no fuss - just a bowl, a spoon, and a bit of patience. Perfect for everyday slicing, toasting, or serving alongside hearty soups and stews.
Ingredients
- 500g Wessex Mill Cobber Bread Flour
- 2 tsp quick yeast
- 1 tsp sugar
- 320ml tepid water
- 1 tsp salt
- 1 tbsp oil
- plus oil, for tray or tin
- plus flour, for dusting
Equipment
- 2 x mixing bowls
- 1 x 900g/2lb loaf tin
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Measure the flour, yeast, sugar, and water into a mixing bowl, stir together until coarse and lumpy then sprinkle the salt and oil over the top.
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Continue mixing and kneading the dough until it becomes too sticky to handle, without adding more flour.
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Cover the dough with a large inverted bowl and leave in a warm place for the dough to double in size, which will take 1-2 hours.
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Rub some oil around the inside of a 900g/2lb loaf tin.
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Dust the dough with flour, ease it into and oval shape and roll it into the loaf tin.
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Cover the tin with an inverted bowl and leave in a warm place until nicely risen, about 60 minutes.
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Preheat the oven 20 minutes before you are going to bake.
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Remove the inverted bowl and bake for 35–40 minutes.
