No Knead Lagana Bread

Lagana, the no-knead bread of the Clean Monday is made once a year and it is no longer no-knead, as before, since it is now customary to add yeast.
The process is easy, simple and without kneading, with a guaranteed result! Prepare the dough from the previous and the next day bake our laganas. It is in the same logic with the Bread without Kneading Walnuts & Raisins. Just leave time for it to work and to spice the Lagana.
Yours!

Have fun!

work: 30′

time: 18h:00′

easy:

Ingredients (2 medium laganas) 500g (1.1 lbs) flour for all uses 1 tsp dry yeast 1 tsp salt 1 tbsp olive oil 1 tbsp honey 1 tbsp Tahini with Stevia 50g (1.8oz) molasses 300g (10.6oz) lukewarm water some vegetable oil for the hands & the bowl some flour for the work surface 2 tbsp molasses 2 tbsp lukewarm water 2 tbsp sesame seeds	In a large bowl, sift the flour and add the yeast, salt, oil, honey, tahini and molasses. Finally, add the lukewarm water and mix with a wooden spoon for 3'-4' to bring the ingredients together.	With light oiled palms form a dough ball. Pour the bowl with light oil and roll the dough to grease. Cover the bowl with a transparent membrane and a towel and leave it for 18 hours until next day, to bake it.
When the time has passed and you are going to bake the laganas the dough will have inflated too much.	With a bench scraper deflate the dough and…	… roll it over a very well-floured surface. At this point you decide whether to make a single lagana or two small ones. So we divide the dough into two equal parts. Put the dough with oiled palms and give them a flattened rectangular shape.
Fold the four corners up to the center of the dough, forming an envelope. Sprinkle with flour.	Turn the folded envelope upside down with the joints down. Sprinkle with flour.	With your hands shape the dough into a ball. Cover it with a transparent membrane and a towel. Leave it for half an hour as long as the oven preheats.
We straighten with one -or two if we have 2 laganas- paper, the big baking pan of the oven flour and then you transfer the dough ball. With oiled palms form a broad flat dough. Make fingersigns on its surface.	Dissolve 2 tablespoons of molasses in lukewarm water and brush the surface of the dough. Sprinkle with sesame seeds.	Bake in the last grill of the oven, at 180-200℃ (374℉, Gas Mark:5) with resistors up & down for ~30' or until it is cooked underneath and get its golden-red surface. We touch it on a grill to cool it.

Author Zambia G. Sifaki