No knead rosemary polenta bread

Gotten slightly obsessed with polenta this week for some reason. Maybe its spring and the weather turning around, and polenta is light but comforting. Anyways the perfectloaf, which is a fantastic and beautiful​ little website, has the most amazing but slightly intimidating bread recipes. I took inspiration from its great rosemary and polenta bread post. They also have a great pizza dough recipe that looks marvellous​​ but bit too complicated for me at the moment.

Anyways had some leftover polenta for dinner and guessed what happens to leftover/ food going off? Bread time!

It’s not bad, quite enjoyed it toasted​ with a bit of butter and blackberry jam. Decent​ airy-ness as well as good crumb and texture.

Quick note – this recipe uses cooked polenta. Here is Felicity Cloaks polenta recipe as part of her how to make the perfect…. column. I am not going to lie to you, polenta is a bit of a faff to cook. I have used uncooked polenta in the past to bake bread, but I think the polenta doesn’t quite cook through. The bread ends up a bit gritty from what I remember.

Recipe makes 2 medium boules


  • 550g white bread flour
  • 250g wholemeal flour
  • 335g water
  • 120g starter
  • 22g salt
  • 180 g cooked polenta
  • 100g milk
  • handful rosemary


  1. In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
  2. In a large bowl add water + milk+ the starter and mix to dissolve.
  3. + add all the flour + polenta+ rosemary+ the now tepid 10g salt water 
  4. Mix until combined
  5. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
  6. Scoop out your dough on a clean floured surface and shape your dough. With the seams bottom down, push and rotate your shaped dough to really close the seams.
  7.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
  8. Slash the top and Bake at 260C˚ for about 35mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
  9. Take it out of the oven and let cool for an hour.

Bons Bake!IMG_6480





Wonderful wonderful dukkah. Originally from Egypt, it is basically a topping made from nuts, spices and seeds. You can basically sprinkle it on just over about anything. It is delicious with ravioli or my comfort favourite, an easy cheesy toasty with avocado and bacon. Or let me tell you the magical marriage that this makes for breakfast when added to eggs, cooked tomatoes and bread. Or with roasted beetroot and feta, anyways I digress….

Dukkah is very much a family recipe and there is no right way of doing it. Some add sumac, mint and thyme (NYT), Macadamia nuts and chia seeds, or sunflower seeds (Ottolenghi).

From the kitchen, the basic ingredients are:

  • Nuts – any of these will do: hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts
  • Sesame seeds
  • Coriander seeds
  •  Cumin seeds

Optional Addition:

Dried chickpeas
Dried herbs – marjoram, mint, thyme
Dried lemon zest
Hot pepper – red pepper flakes, chili powder
Pepper – freshly ground or whole peppercorns
Seeds – caraway, fennel, nigella
Spices – baharat, cinnamon, clove, turmeric

And anything you can really think of in terms of spices and seeds.

I unfortunately lost my old Dukkah recipe so here is my now new one.


  • 75 grams sesame seeds
  • 150 grams of nuts (I used hazel and almonds)
  • 1 tsp sumac
  • 1/2 tsp sage
  • 1/2 tsp tumeric
  • 1/4 tsp fenugreek
  • 1 Tbsp Coriander
  • 1 Tbsp cumin
  • 1 Tbsp fennel
  • 1 Tbsp caraway seed



  1. Roast the nuts, and seeds separately.
  2. Lightly grind the seeds and spices together. I use an electric grinder (i.e. my cleaned out coffee grinder) for less than a minute and separately grind the nuts. I also don’t grind the sesame seeds (this is a personal preference, it adds a bit more texture). Don’t over grind or  it will just turn to paste.
  3. Mix everything together and keep it in an airtight jar.

Enjoy! I have personally just given in to basically sprinkling it over just about everything. I think I might try a bit of cloves next time. As you can see it went into the celeriac and apple soup as well as the on some cheesy sourdough thyme bread toasty.