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Real Bread Week is celebrated between 19-27 February this year; if you've yet to discover the infinite joys of baking your own bread, this is a great recipe to start with.

No-knead bread is less labour intensive than traditional loaves can be (the clue as to why is in the title of the recipe), plus it comes with the added bonus of being ready to bake when you are, on a lazy weekend morning. Okay, so you have a little bit of work to do around 12-14 hours before you turn the oven on, but the results are well worth the (minimum) effort.

Ingredients (makes 1 large loaf)

500g strong plain white bread flour
7g dried active yeast
2 tbsp olive oil
1 tsp fine sea salt
Sea salt flakes, to sprinkle

Method

1. The day before you want to bake your bread, mix the flour, yeast, olive oil and fine salt in a large mixing bowl. Slowly add 350ml lukewarm water, bringing the dry ingredients and the water together with a large dinner knife to eventually form a rough, scraggy dough. Cover the bowl with lightly oiled cling film and set aside in a warm place to rise for at least 14 hours (or even up to 48 hours if you like!).

2. Around 2 ½ hours before you want to eat your bread, use floured hands to push the risen dough back down into the bowl and knock it around a bit to remove any large air pockets. Lift the dough onto a large sheet of non-stick baking paper and shape into a smooth ball, pulling the sides of the dough down a bit and tucking underneath to stretch the top. Transfer the dough (on its baking paper) to a shallow bowl roughly the same size as a large, oven-proof casserole dish (preferably cast iron), with a lid. Sprinkle the top of the loaf with sea salt flakes and a little extra flour, then cover again with lightly-oiled cling film and set aside to prove in a warm place for about an hour.

3. Preheat the oven to 220°C/gas mark 7 and put the empty casserole (with the lid on) into the oven to heat up. When both the casserole dish and the oven are hot and the dough has proved, quickly (and carefully!) transfer the dough, still on its baking paper, into the casserole dish using the edges of the paper to gently lower it in.

4. Replace the lid, put the bread in the oven and bake for around 40-45 minutes before removing the lid from the casserole dish and baking the bread for another 25-35 minutes until the crust is golden. When the bread is tipped out of the casserole dish, it should sound hollow when tapped on the base; if it isn't, just pop it back into the oven (naked) until it sounds like it's done. Cool the loaf on a wire rack for around 5 minutes before slicing.

Gluten-free Bread

Heat 325ml semi-skimmed milk in a small pan over a low heat, then allow to cool slightly. Whisk 2 large eggs with 1tsp white wine vinegar then gradually stir into the warm milk until combined. In a large bowl, combine 450g gluten-free flour (white or brown, it's up to you) with 2 tbsp golden caster sugar, 10g active dried yeast and ½ tsp salt. Stir the dry ingredients into the wet ingredients until the mixture forms a sticky dough. Add 3 tbsp olive oil then use your hands to bring the dough together into a ball, adding a little more flour if it's all feeling a bit too sticky. Place the dough onto a lightly oiled baking tray, cover with a damp tea towel and leave to rise in a warm place for around 1 hour, or until doubled in size. Preheat the oven to 200°C/gas mark 6 and bake the loaf for around 35 minutes until golden and cooked through (when cooked, the loaf should make a hollow sound when tapped on the base).

Soda Bread (makes one large loaf; V; yeast-free)

Preheat the oven to 180°C/gas mark 4 and dust a baking tray with flour. In a large bowl or blender, combine 350g plain white/wholemeal flour (or a mixture of both) with 2 tsp salt and 1 tsp bicarbonate of soda. Add 285ml buttermilk (or 50/50 plain yoghurt and milk plus a squeeze of lemon juice) and either bring together with lightly floured hands or pulse-blend in bursts until you have a neat ball of dough; if the mixture looks/feels too wet, just add a bit more flour. Place the ball of dough on the baking tray and cut a deep cross in the centre (this step is really important as it helps the centre of the bread to cook all the way through) and bake for around 25 minutes until golden on top and the base makes a hollow sound when tapped. Allow to cool slightly on a wire cooling rack before slicing.

Cornbread (makes one large loaf; V; yeast-free)

Preheat the oven to 180°C/gas mark 5. Sift 175g plain flour into a large bowl. Add add 175g fine cornmeal (or fine polenta), 1 tsp salt, 1 tbsp baking powder, 2 tsp caster sugar and a sprinkling of dried chilli flakes (optional) and combine well, using a fork. In a separate bowl or jug, whisk 3 large eggs with 200ml buttermilk (or 150ml whole milk mixed with 3tbsp soured cream), 50g melted butter, 1 tbsp olive oil and 75g finely-grated Cheddar cheese (optional). Make a well in the centre of the dry ingredients and add the wet ingredients, whisking as you go to create a smooth batter. Pour the batter into a greased/lined suitably-sized square cake tin or a 2lb loaf tin. Bake for 25-30 mins until golden and just beginning to crisp on top, by which time a skewer inserted into the cornbread should come out clean. Allow to cool in the tin for 5-10 minutes before turning out and slicing.

Speedy Flatbreads (makes 4 large or 8 small flatbreads; V; yeast-free)

In a large bowl, mix 250g self-raising flour with 1 tsp fine sea salt. Using a large dinner knife, slowly stir 250ml full fat Greek-style natural yoghurt into the flour before using clean hands to bring the mixture together into a dough. Turn the dough out onto a floured surface, knead briefly until smooth, divide into 4 or 8 balls then cover and leave to rest for 20 minutes (this resting time is important for a soft, light end result). Preheat a nonstick frying pan over a medium heat. On a floured surface, roll one dough ball out to an approximate 10cm/20cm circle (for small or large flatbreads respectively). Brush one side of the disc with a little oil and add to the hot pan, oiled side down. Cook for about 1 ½ minutes until golden brown underneath, flip, brush with a little more oil and cook for another 1 ½ minutes or until cooked through. While each flatbread is cooking, start rolling out the next one and repeat the process, keeping the cooked flatbreads warm in a clean tea towel.

Red wines of interest

Côtes du Rhône 'Cuvée Laurent B' – Domaine Brusset
France. Ruby red in colour with enticing aromas of red berry fruits. The palate is round, with subtle flavours of raspberries and other red fruits. The wine is well balanced and the tannins smooth and approachable. £11.75

Lourens River Valley Red – Morgenster
South Africa. A blend of 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc matured entirely in 300-liter French oak for 13 months. It has ripe raspberry, sage and rosemary on the lifted nose. The palate is well-defined on the entry with good substance on the fleshy dry finish with hints of cedar and cigar box. This is a lovely Right Bank-style wine. £17.50

Organic Primitivo – Vigne e Vini
Italy. From the province of Taranto within the region of Puglia, this organic Primitivo gives out generous, fruity notes of currants and blackberries; enlivened by subtleties of nutmeg, liquorice, chocolate and vanilla,conferred by its brief refinement in French oak. It has a refreshingly low alcoholic degree, and this, supported by fresh acidity, makes for a vibrant and balanced wine, with a long, fresh finish. £11.10

Sideral – Viña San Pedro
Chile. The aromas are ripe, inviting and complex: black cherry, blackcurrant, roasted red pepper, worcesterberry and treacle. In the mouth, it is rich and soft, with rounded, velvety tannins and lovely juicy fruit character. A superbly well-balanced and well-rounded wine, this is ever so easy to enjoy. It is composed of an historic blend of Bordeaux grape varieties, and the fruit was grown in the high quality Andean Cachapoal Valley sub-region of the larger Rapel Valley. £19.95

Cabernet Franc Siklós – Sauska
Hungary. Siklós is a village in the Villány region of South West Hungary near the border with Croatia. Famous for its indigenous Cabernet Franc grape variety, this delicious wine offers rich aromas of tobacco and oriental spices, think cardamom, cloves, and a touch of cinnamon. Ripe red and black berries come through on the palate, balanced with wonderful freshness and incredibly silky tannins. A truly fine wine. £19.95

The Chatterer Syrah – Squawking Magpie
New Zealand. Wild dark berry fruit and gentle baking spice with a twist of black pepper and liquorice on the nose. Velevty textured with bright berry fruit and floral flavours. Sustained depth of flavour and texture through the palate with a fine, refreshing and lingering finish.£18.85

Cox & Cox wine glasses

Six Fluted Wine Glasses - Clear Glass 

Set a special tone for your evening with these Six Fluted Wine Glasses from Cox & Cox, styled from a vintage French design. £55

Purchase the wine glasses from the Cox & Cox website: coxandcox.co.uk

The Circus Restaurant

A small, very busy, much-admired family-run business, The Circus Restaurant is one of Bath’s sparkling culinary gems, serving seasonal, locally sourced, freshly cooked English food. 

It has a carefully chosen wine list, and exceptionally welcoming staff. Set in a fine Georgian house – between The Circus and the Royal Crescent – you will find sensible and honest prices, and you’ll leave wanting to return some time soon. Voted number four in the UK in The Times’ 20 Secret Restaurants That Foodies Love.

34 Brock Street, Bath BA1 2LN; 01225 466020; thecircusrestaurant.co.uk

Image courtesy of The Circus 

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

A new generation of Panerai Luminors

With an alluring red alligator leather strap and a stainless steel fastening engraved with the famous Panerai logo – Panerai Luminor Due 3 watch has an elegant appeal with its 38mm case and polished steel bezel.

The ivory sun-brushed dial features light golden Arabic numerals and baton markers with matching luminous hands. The Luminor Due 3 (referring to its 3-day power reserve) is powered by the automatic P.900 calibre movement and performs at 28,800 alternations per hour. 

There is a small second sub-dial at 9 o’clock and a date window at 3 o’clock. The sapphire crystal glass is anti-reflective and scratch resistant and the piece is water resistant to 3 bar (30 metres). One of the most distinct and iconic features of the Panerai Luminor and Submersible watch collections is the crown protecting bridge at 3 o’clock. A beautiful watch. £5,500

The Luminor Due watch collection also comes in a 42mm and big 45mm case and with black, white and blue dial options plus a variety of strap colours: there’s a Luminor to suit all tastes.

Ortigia Bath Salts

Escape to tropical Sicily with these luxurious bath salts. Scented with natural perfumes that evoke the beautiful Italian island, just a handful will soften and infuse your bath water with the delicate scent of a signature fragrance. From £28

The Finisterre Biosmock: made for life, not eternity

Introducing Finisterre's first first fully circular, biodegradable jacket.

Offering pinnacle performance over a lifetime of adventures, this award-winning Biosmock has been specially engineered to break down safely in the correct land and sea conditions at the end of its useful life. £250

Water-repellent | Wind-proof | Recycled and Recyclable | Breathable

You can also shop the Finisterre range in store at 2 Milsom St, Bath BA1 1DA

BBC iPlayer: This Is Going to Hurt

Painfully funny, heartbreakingly honest – welcome to the weird world of an NHS labour ward. Ben Whishaw stars in Adam Kay's raw, ridiculous rollercoaster diary of a doctor’s life.

Available to watch now on iPlayer: bbc.co.uk/iplayer

Curated by Daniel McCabe

The Unseasonal is an award-winning LA-based photography and culture magazine offering ‘timeless pictorials’. That is, page after page of dreamy, jet-set exotic, intimate and undiluted reportage. In the ‘Night Swim’ issue you’ll simply fall into a fascinating interview with Willie Christie, ex-Vogue image-maker and former husband of Grace Coddington, some truly extraordinary footage of Pink Floyd’s 1989 floating concert in the lagoon of Venice and a tour of the organic, concrete, modernist Doolittle House. There’s also content around Claudia Schiffer, Brooke Shields, Grace Jones, Jerry Hall, Princess Stéphanie of Monaco, David Bowie, the Rolling Stones and much more. Don’t miss it. £14.95

Tickets priced £14, concessions £12, child £7, are available direct from the Rain Or Shine credit card hotline: 03306 600541, by e-mailing tickets@rainorshine.co.uk, or by clicking here.