Truth be told that we don't really consume grains in our home. As I have mentioned in past posts, we try to adhere to a gut-friendly diet. However, we do also know that if prepared properly, grains can be enjoyed in moderation.
YUMMILICIOUS
Back in the day, I made our bread weekly with hours of kneading and even milling my own flour. I believed I was providing the best nourishment for my family. However, it isn't until we encounter health issues that I began a long journey of learning. I researched and studied how to correctly feed my family and having bread as a staple had to change. If you were to look into ancient times, their flour was fermented and makes use of long soak methods to break down the gluten and create that soured bread we all love. Modern day bread is made quickly and lacks the ability to be broken down easily in our gut. This no-knead wheat bread gets us closer to what our ancestors used to bake. It only takes a little forethought to prepare. I like to start it the night before I want to enjoy it. Just dump the ingredients in a bowl and let it do it's thing over night. In the morning, give it a flip and let rest, then bake. Easy.GIVE IT A GO
Ready to give it a try? You will be savoring the crusty outer while the inside stays soft and moist. I am drooling just thinking about it! And if you're like me, the heel is where it's at and lathered in farm fresh whole fat butter. Believe it or not, but the butter aids in digesting this wonderful bread. YUM!
No-Knead Wheat Bread Artisan Recipe
A whole-grain artisan style bread that needs no kneading and will fast become a staple at your table.
INGREDIENTS
- 1/4 tsp active dry yeast
- 3 cups warm water
- 3 cups unbleached wheat flour
- 3 cups whole wheat flour
- 3 tsp sea salt
- cornmeal or wheat bran (for dusting)
DIRECTIONS
- In a large bowl, dissolve yeast in water. Add the flour, and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12-18 (overnight), at a warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with a towel and let rest for about 15 minutes.
- Using enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or, cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran, or cornmeal. Cover with another towel and let rise about 1 to 2 hours. When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put to a 8 quart heavy covered pot or dutch oven (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape in the process and that's OK. Give the pan a firm shake or two to help distribute the dough evenly. Don't worry if it's not perfect, it will even out as it bakes.
- Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully brown. Remove the bread from the pot and let cool on a rack for one hour before slicing (if you can. ;) )
NEXT STEPS
Let it do its thing for several hours in a covered bowl. One of my favorite kitchen tools next to my own handmade bowl covers are these Abeego food wraps. Made of cotton cloth, beeswax and hemp oil...they smell oh so good and don't create waste for the landfill. I've had my set going on 8 years now and still going strong.
Remove the bread from its cozy spot and let it rest for a bit. (see instructions)
BAKING
Time to bake. Since I don't have a cast iron Dutch oven, I use my Pyrex 2-Quart Glass Bakeware Dish, which works just as well. Actually, my friend, Connie, makes this weekly as well in her cast iron Dutch oven and found that it started to rust it because of the condensation. So, glass or enameled cast iron is probably best.
Pop it in the oven and watch the glory happen. I dare you not to drool.
Look at that steam...
You're supposed to wait until it cools to cut, but this crust is so crisp on the outside and in the inside just begs me to take a bite. This slice lasted all of two seconds. mmmm...
ENJOY
Best features of this no-knead wheat bread are the crust, slicing ability and density enough for sandwiches, toast, and a great base for topping with anything your heart desires.
This recipe is doubled for our family use and because if you're going to go through the effort, why not make extra, right? So if you need less, just cut the recipe in half. Give this a try and report back, just make sure after devouring your slice to wipe your fingers clean before typing. ;-)
Likewise, pin and share to inspire others to DIY their food and learn a bit about nourishing from the inside out.
Up next, is Trash to Treasure Tuesday and I have a cute, repurposed craft project for you that involves sheep. (baa) Head HERE to see!
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Also, more nourishing recipes like this no-knead wheat bread:
