1 gm Yeast (no-knead) Bread

Hello my friends!! I’ve been really busy recently with bakes for orders, reading recipes, my full time job, a side line online sales.. phew.. it’s tough being a Singaporean nowadays but nevertheless, keep positive mind and stay happy 😀

Bread making has been to toughest to me and took me the longest ever to get them right. I believe it has been like that for most people, but able to make your own fresh bread with no preservatives is so satisfactory to your heart, mind, soul and tummy!

I’m really excited to share this recipe of this bread that uses only 1g yeast! Yeasts are live organism which is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Most recipes we see uses probably average of 5g or more of yeasts which makes the bread has a very strong smell of it~ However this particular bread~ it’s perfect for those who doesn’t like that strong smell~ Due to the very little amount of yeast, proofing takes very much longer time too, therefore usually i would start this at night when i am back from work.

In the post, I’ll also share how to store this type of bread for a longer storage life. It works for almost all kinds of artisan bread that you bake! This very easy no knead bread that everyone can try!

1 gm yeast no-knead bread

Ingredients:

300 gm bread flour
1 gm sea salt
1 gm instant dry yeast
18 gm caster sugar
3 gm honey (you can use molasses/this gives colour to the bread)
225 ml water (room temperature)
black and white sesame seeds (toasted, portion according to own preference or any other nuts you preferred)

Method

In a bowl, add water. Mix in the honey and yeast, using a chopstick, stir well.
Next add in caster sugar, stir till dissolves, then add in salt.
Add in bread flour first then sesame seeds, generally stir into a dough until all water is absorbed (add a little water if you need, different brands of flour have different absorption) Remember! There is no need to knead!
Next, transfer into a bowl or container. I prefer to use a transparent container so i can see the proofing process. Cover with a wet towel or container lid. Personally, i feel a container with lid proof better. Leave it in the kitchen overnight. (*Fun activity: Place a rubber band over the container to mark the level, you will see how much your dough has grown overnight!)
Next morning, place the container in the fridge for 12-24 hours to let it continue to ferment.
After 12-24 hours, remove from fridge. Dust the work space with flour and remove the dough. Dust the dough with flour and lightly flatten the dough. Fold into thirds, turn around and repeat the process again.
Cover with towel and let it rest for about 15 mins. After 15 mins, with a rolling pin, roll out into rectangular then roll up like the picture below: (This picture is taken from The Goldilocks Kitchen as i forgotten to take pictures of the process)
Line your baking tray with baking paper and place the dough on top, sealed side down. Cover with a wet towel and let it proof for about 1-2 hours. The dough should rise twice or thrice the size.
Preheat oven at 180C. Bake for 40mins.
Remove from oven, DO NOT CUT immediately! The dough inside will still be wet or sticky. Leave it to cool on a wire rack totally before cutting into slices.

How to keep your bread?

These bread are the softest and nicest after baked. Once it’s cooled and sliced, they only last for about 2 hours or less before the interior turns dry and hard.

What you should do is to keep part of the sliced bread that you will be consuming within the next day or two into a air tight container. Keep the rest into a zip-lock bag and freeze it! Take it out and defrost before you want to eat it again. What i do is i would defrost the night before, and get them ready for breakfast the next morning =D Try it and tell me if it works for u, it works for me!