No-knead wholemeal turmeric bread with olives and dried tomatoes

Published on 18 December 2016

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Easy, needing a covered terracotta, cast-iron or Pyrex pot. Little yeast makes it easier to digest.

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0 steps completed out of 16

1.Step 1 of 16
I combine flours and yeast in a bowl.
2.Step 2 of 16
Turmeric and salt.
3.Step 3 of 16
I roughly chop olives, tomatoes and rosemary, add and pour all water in.
4.Step 4 of 16
I mix briefly into soft, sticky dough, adding water if needed for flour absorption.
5.Step 5 of 16
I cover and rise in switched-off oven for 12/18 hours.
6.Step 6 of 16
It develops many bubbles and stays soft.
7.Step 7 of 16
I scrape onto a floured surface.
8.Step 8 of 16
I fold right side centrally with a scraper.
9.Step 9 of 16
Then left to close.
10.Step 10 of 16
I flour scraper and fold the near side halfway up, dust and repeat a couple of times to strengthen.
11.Step 11 of 16
I form a ball.
12.Step 12 of 16
I cover on a floured towel and rise 2 hours.
13.Step 13 of 16
I heat oven to 200°C with covered terracotta pot. After rising, I carefully remove hot pot and flip dough in using the towel.
14.Step 14 of 16
I cover and bake about 30 minutes, carefully uncover and bake another 20 minutes.
15.Step 15 of 16
I remove loaf and cool on a rack.
16.Step 16 of 16
I slice with a serrated knife. Soft, fragrant and flavourful, keeping in foil up to a week.

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