No-knead techniques have taken the baking world by storm, or really been rediscovered by storm, and are a wonderful addition to any bread baker’s arsenal. Truly, there is nothing I love better than pulling several loaves of freshly baked bread from the oven, whether it’s on the boat or in our home.
For me, the connection of homemade bread to our roots, to our communities, to our families and to our personal nutrition is a tie that weaves beautifully through all of these multi-layered parts of our lives. I know, I know, there are a number of us that can’t have gluten and even more who shun bread due to the carbohydrate thing, but truly, a kale smoothie just doesn’t make the same heart and soul connection for me.
This bread is wonderful with a bowl of soup on a chilly spring day or toasted for breakfast and slathered with some homemade jam. It’s a staple on our Maine windjammer and one I make at home all the time too.
No-Knead Whole Wheat Bread
1 tablespoon unsalted butter for greasing the pans
12 cups whole wheat flour
1 tablespoon salt
1 tablespoon instant yeast
2 tablespoons brown sugar
5 cups warm water (more or less)
Grease 3 loaf pans and set aside. In a large bowl, combine all of the dry ingredients and mixing with one hand while turning the bowl with the other, add the water. When the flour is fully incorporated into the dough, turn out onto a floured counter and cut into three equal pieces. Press into rectangular shapes and roll the dough gently into a log. Transfer to the prepared loaf pans, cover, and set aside for several hours until the loaves have doubled in size. Bake at 375 degrees for 35 to 40 minutes or until the loaves are golden brown on the outside and the loaves come out of the pans easily. Remove from pans and cool on a wire rack.
Makes 3 loaves
Annie
Happy baking to you and to me!
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