No-knead black bread from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 305) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beetroot and chickpea dip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation. Allow to rise overnight.

  • stephengk on February 03, 2023

    Just did everything in Thermomix. Combined and mixed liquids first. Didn’t use charcoal. Very sticky and difficult to shape. Have to just drop in tin. Rose and cooked well. Loved the flavour and texture. Think the flavour is a little too strong for delicate smoked salmon. Good with strong sharp cheese and cooked ham.

  • anya_sf on July 02, 2021

    Delicious, dense bread with a tight crumb, like a really good deli pumpernickel (the kind meant for canapes). Nice dark color even without charcoal. I forgot the topping and the outside of the loaf wasn't much to look at, but slices looked good and were easy to cut thinly.

  • Glinys on January 02, 2021

    Very easy well behaved dough - let it rise overnight- I think it needed more salt Superb with smoked salmon and cream cheese and made good toast the next day - topped with avocado and a poached egg It’s quite rustic so hard to make into dainty canapes

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