Our Daily Bread

My Kitchen Window

     I've been making bread for 25 years. It was my first cooking responsibility growing up. We tried different recipes, came up with our own, even played around with sourdough some. I've made some really good bread and made quite a few flops too. Breadmaking has always been something I have been proud of and really enjoyed doing. Homemade bread is healthier, a whole lot cheaper, and not to mention tastier.
    For a while we used only whole grain spelt. It was trickier to work with than regular wheat but much better for you. We had to stop using spelt when the price went through the roof a few years back.  About that time we decided that we would stop eating meat, then bread became more important. I got into putting the ground seeds (pumpkin, flax, and sunflower), and using whey from our cheese making to get more nutrition per bite.
    We have the good fortune of having a local bulk food store close by The Country Bulk Barn. where I purchase most all my baking supplies in small portions or by the 50lb bag. .
    When my sister started baking bread she found the the texture that we had been looking for: the chewy crust, olive oil dipping bread. She had been reading about the no knead recipes-Artisan Bread in Five Minutes a Day. At first I thought that without sweat how can you have good bread! It is now our favorite bread baking method. We make our own version, the principle is the same-let the dough work itself out. Also this recipe has you leaving the dough set over night which has the added benefits of soaking your grains several hours before cooking. This way of cooking is well explained in the book Nourishing Traditions.

    Pictured above is my cast iron Dutch oven. The lid got lost somewhere so I use this enamel one and it works just fine. The Dutch oven is an important part of this recipe. This contains the heat as well as trapping the steam inside as the bread bakes creating a shiny crackle crisp crust.
    
    3 cups bread flour ( I use1 1/2 cups wholewheat and 1 1/2cups unbleached white- I haven't had much luck in 100% ww yet in getting it to rise )
    1 tsp yeast
    1 tsp salt- you can adjust this if it seems to much or to little.
    1 5/8 cups warm water
     cornmeal as needed

   In a large bowl add all ingredients and mix until blended. Dough will be sticky and wet.

Cover with plastic wrap and let rest at room temperature for 12 to 18 hours   (overnight to mid morning).

On a well floured surface place dough and fold it over onto itself once or twice.  

       Place on to a cornmeal dusted linen towel and let rise covered for 2 hours.

      At least 20 minutes before the dough is finished rising turn the oven on to 450*F and put in the Dutch oven to preheat. Do not grease pan.

     When ready remove pot from oven. Remove lid and quickly gasp the linen towel in hand and turn  the dough into the hot Dutch oven. Don't worry if it is awkward and looks messy. After a few times you'll get better at doing this part. Cover and return to the oven.

     Bake for 30 minutes. Tap on the top to check for a hollow sound, if it doesn't seem done, bake uncovered for 5 to 10 minutes longer.

  Turn out on to a wire rack to let cool for a few minutes- it does slice better when it gets cool.

     

      If you decided to double or triple your batch put the extra dough in a
covered container. It will keep in the fridge for two weeks ( they say-we always use it up before then!)
   
   Then you can do other fun things with your dough like make doughnuts!

      Or my favorite way to use this recipe is in pizza dough. Bake in a 450*F oven on a stone or regular pizza pan. I don't even worry about warming up the dough or letting it rise again. Use water wet hands to shape and spread the dough.

 Linking Up This Post with:White Wolf Summit Farm Girl