No Knead Bread

This is the kind of recipe that makes you feel like you’re one step closer to being a real baker!  Yet, it’s so simple, and gives a nice boule or loaf of bread with a crispy exterior.  When I first started experimenting with it, my expectations were at a minimum, and I was amazed at how wonderful the bread turned out with our powdery soft sprouted flour.  It can be used for sandwiches, with any of your favorite spreads, or just toasted with butter.  I made it with the hard red wheat, as well as, spelt., then a ½ wheat, ½ spelt mixture.  All possibilities yielded a nice round loaf with a good crumb.  I also tried it with vital wheat gluten, which gives the bread a bit more strength. However, whether you decide to use vital wheat gluten or not, depends on your personal preference, as the bread turns out well either way.  For baking, I used a ceramic Dutch oven, and a cast iron one – both worked well.  A rectangular bread pan can be used too, as long as you have well sealing cover.

The bread can be stored outside for a day or two, in a sealed bag, then in the refrigerator after that for a few more days.

2 cups of water (warm, between 85-100 degrees)

1 drop of honey (optional)

2 – 2 ½ teaspoons sea salt

3 tsp vital wheat gluten (optional)

1 tsp active dry yeast

3 ¾ cups  Summers Sprouted Hard Red wheat or Spelt flour

Mix together flour, salt and vital wheat gluten (if used).

Warm up water until the temperature reaches between 85-100degrees.

Pour water into mixing bowl and add yeast and a drop of honey (or just a touch) and mix together.

Add dry ingredients to the wet mixture and stir until a rough dough is formed.

Cover, and set aside for 8-10 hours.

When ready to bake, preheat oven to 450 degrees, with the Dutch oven, or baking pan in the oven.

Remove dough and put on a well-floured countertop, then fold into a round loaf. 

Transfer rounded loaf onto a well flour piece of parchment paper.  Let it sit while oven is being preheated.

Then move dough into heated Dutch oven and bake for 30 minutes, covered.  Then bake for another 20 minutes, uncovered.

Remove from oven and cool on rack for at least ½ hour before cutting into the bread with a bread knife.

No Knead Bread

Rustic and delicious

Ingredients
  

  • 2 cups water (85-100 degrees)
  • 1 drop honey (optional)
  • 2 -2 1/2 tsp sea salt
  • 3 tsp vital wheat gluten (optional)
  • 1 tsp active dry yeast
  • 3 3/4 cups Summers Sprouted Wheat or Sprouted Spelt Flour 

Instructions
 

  • Mix together flour, salt  and vital wheat gluten (if used).
  • Heat up water until the temperature reaches between 85-100degrees.
  • Pour water into mixing bowl and add yeast and a drop of honey (or very small amount) and mix together.
  • Add dry ingredients to the wet mixture and stir until a rough dough is formed.
  • Cover with plastic, and set aside for 8-10 hours.
  • When ready to bake, preheat oven to 450 degrees, with the dutch oven, or baking pan in the oven.
  • Remove dough and put on a well-floured countertop, then fold into a round loaf. 
  • Transfer rounded loaf onto a well flour piece of parchment paper.  Let it sit while oven is being preheated.
  • Then move dough into heated Dutch oven and bake for 30 minutes, covered.  Then bake for another 20 minutes, uncovered.
  • Remove from oven and cool on rack for at least ½ hour before cutting into the bread with a bread knife.

Recipe Tips

Here are some tips and tricks based on our personal experiences and musings from baking with sprouted flours to help better guide you on your baking adventures.

Recipe Database

Explore our recipe database, which is a collection of recipes from our original database, and a few new ones! We have several recipes for biscuits, muffins, pastas, cookies, cakes, breads, pies…even a section on sourdough! The original recipes are a compilation of many years of baking with sprouted flours, and are tested in the kitchens of our founder and her clients.

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