Carbs are bad. We hear it all the time. We feel guilty when we eat the warm bread in the basket on the table. We eat breadless sandwiches and crustless pizza.
Then there are days when the temperature is below zero. Days when hours after hours are spent inside the same walls. Days patiently watching the dough rise. Days when nothing smells better than fresh baked bread wafting throughout the sameness.
My first foray into bread making was inspired by this simple recipe I found at Bleubird. I changed the white flour to wheat flour, attempting to make the sinful carbs a little healthier.
You don't need much for this recipe, except patience.
Adapted No Knead Bread by Jim Lahey
You will need:
3 cups of whole-wheat flour
1/2 teaspoon instant or rapid rising yeast
1 1/4 teaspoons kosher salt
1 1/2 cups water
Yield: one 1 1/2 pound loaf.
Mix dry ingredients in a large bowl and then slowly add water and mix until all dry ingredients are combined.
Cover with Saran Wrap (I used tin foil) for 12-18 hours. (Mine sat for 23 hours).
Flour work surface and form dough into a ball. Cover and sit another 30 minutes. Preheat oven to 450 and put dutch oven or pot with cover in oven for half hour. Put dough in pot and cover. Cook for 30 minutes.
Take off the lid and cook for another 15 minutes.
Let cool and enjoy!
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