No knead bread is all the rage right now. It’s arguably a great way to create rustic artisan loafs with minimal effort. I didn’t find it all that straight forward however. Despite eating these for a straight month with almost one loaf baked a week, i’m still struggling with consistency.
The issue with this recipe is timing. As challenging as baking is, baking with live organisms like yeast is even harder. So many things seems to alter the rise of the dough – time, temperature, humidity…
The other challenge is that whole wheat flour doesn’t want to rise. I’ve made this before with white flour and it was a lot easier for the dough to expand in the oven heat. This is by all means a work in progress. try at your own risk. It’s fun and immensely satisfying to bake bread at home. I made them into some french toast sticks topped with fresh fruit and coconut nectar!
- whole wheat flour, 2 cups
- yeast, 1 tsp
- salt 1 tsp
- warm water, 1.25 cups
- mix flour, yeast and salt in bowl
- add warm water to form a sticky dough
- let rest for 12-18hours at room temperature
- reheat oven at 450 with a lidded pot (dutch oven is best, i used a regular stainless steel pot)
- reshape dough and cover surface with seeds and flour
- put in pot and bake with lid on for 30min and lid off for 30min