Living large
06 January 2012
Yum, fresh coconut and whole wheat bread right out of the oven.
In the last year we have all but eliminated sugar, white flour and processed oils. Mostly we avoided breads and sweets altogether. This winter we are researching and experimenting more with recipes that use whole grains, honey, agave or other wholesome sweeteners and coconut or olive oil. We will post the ones that we really like.
So far, this is our favorite new bread recipe. The original version called for evil white flour but we find it works well with whole grain flour. It is also very, very easy and has a wonderful crustiness to it that makes it great for dips as well as sandwiches.
NO KNEAD WHOLE WHEAT BREAD
3 Cups Whole Wheat Flout
1 Teaspoon Dry Yeast
1 1/2 Teaspoons Salt
1 Tablespoon Corn Meal (optional for crunch)
1 5/8 Cups Water
Optional - Add 1 Tablespoon honey and a shake of cinnamon if you want a slightly sweeter bread.
Stir all dry ingredients well in large bowl and then add water. Mix until it hangs together. The dough will be sticky, no kneading required.
Cover bowl with plastic wrap and let sit at room temp for 12 to 24 hours. Dough is ready when the top bubbles.
Turn dough onto floured surface. Dust lightly with flour and turn into itself a few times. Let rest for 15 minutes.
Cover with plastic wrap and allow to rise for 2 hours. 1/2 before the 2 hour rising time is up, place covered baking dish or pot in oven and turn on to 450 degrees.
After 2 hours rising, shape loaf into a ball, dust with additional corn meal or whole wheat flour and roll into hot pan or baking dish.
Bake for 30 minutes with lid on. Remove lid and bake for an additional 15 minutes.