It’s so easy to get stuck eating the same old boring lunches while out on your outdoor adventures, or hoping that your sandwiches survive a battering in a rucksack.
Why not ditch the conventional sandwich, and instead put the fillings within the bread?
Robust, portable and full of flavour, this easy peasy no-knead bread might be the answer to all your fuelling desires. Instead of having to put in the hard work kneading your dough, this recipe utilises a long rest (either overnight or over much of the day) to develop the gluten.
Makes 2 loaf tins, or 2 small free-form loaves
Ingredients
- 600g strong white bread flour
- 1tsp salt
- 7g fast action dried yeast
- 430ml water
- 120g mature cheddar, chopped into small chunks
- 30g parmesan, finely grated
- 4 sundried tomatoes, drained and finely chopped
- 80g chorizo, finely diced
- 1 roasted red pepper, drained and finely chopped
- 2tsp dried mixed herbs
- 2tbsp mixed seeds
Method
Combine the flour, yeast, salt and water in a large bowl. Cover and leave to rest. If you’re making this in the morning, wait until near the end of the day to move onto the next step. If you’re making this in the evening, leave to rest overnight.
Flour a worktop, then scrape out the dough and roughly flatten it out with your hands. Scatter over the remaining ingredients, then fold the dough over a few times to combine and evenly distribute them throughout.
Divide the dough into two. Either shape into two rough loaves and put on baking trays, or place into well-floured 2lb loaf tins. Leave to prove for 45 minutes, then preheat the oven to 230 C.
Bake for 30 minutes until golden and crusty. Leave to fully cool on a wire rack, then cut into thick slices and enjoy.
Storage
This loaf will happily keep in an airtight container for 3 days, and also freezes well. Simply fish a few slices out before you set off on your adventure, and they’ll be perfectly defrosted by the time lunch comes around.
Happy baking!
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