No Knead Bread

We have another keeper! Thank goodness! I was starting to get discouraged. I made this recipe with whole wheat flour because it's healthier to have the whole grains. It took a little planning but it was so worth it. The only problem I keep running into is that I really should double things for a bigger family. So I will make two of these next time. The other thing I am finding is that there are a lot of recipes that call for dutch ovens. I'm so glad I was given one.

Here is the recipe:

3 cups all purpose flour
1/4 tsp. yeast
1 3/4 tsp salt
1 2/3 cups water

Combine flour, yeast, and salt. Add water and stir until blended. Dough will be very sticky. Cover the bowl with plastic wrap and let rise for 16 hours.

Place dough on a lightly floured surface. Sprinkle the dough with flour and fold the dough onto itself twice. Cover with plastic wrap and let rest for 15 min.

Then flour your fingers and dough just enough to keep it from sticking. Then quickly shape dough into a ball. Sprinkle a cotton towel with plenty of flour and add the ball. Put the dough seam side down and let rise for 2 hours. Dough should be twice its size and will spring back when poked.

30 min. before dough is done, put the dutch oven (cast iron) into the oven and preheat to 450 degrees.

Put the dough ball in seam side up in the pan. Try to not push on the dough.

Then put the lid on and bake for 30 min.

Uncover and bake another 15 to 30 min to brown the top. Then transfer the whole pot to a wire rack to cool for another 10 min. Use potholder to turn the pot and slide the bread out.

Yum!

We sliced it up and served it with some curry chicken salad. I'll share that recipe next...

Rating: 8
Calories: 1220 in the whole thing.
Carbohydrates: 261 "