Artisan Bread (No-Knead)
Who doesn’t like the smell of fresh baked bread? I don’t know about you, but some of my favorite childhood memories are associated with baking bread. Since my mom is Norwegian, we love the crusty bread that is so plentiful in Europe, and many years ago, a friend suggested baking the bread in a Dutch oven. This revolutionized our bread baking. Now we can have wonderful crusty artisan bread right at home. Recently I also discovered the One Degree sprouted flour, which is a real treasure. It has such a good flavor, is ground from 100% whole grain, and is spouted to make it easier for the body to absorb and digest. Check out their website: https://onedegreeorganics.com
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat or spelt flour (see note)
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 cups cold water
In a medium size bowl mix together all the dry ingredients (flours, yeast, and salt). Add the water and mix just until combined. The mixture should look pretty loose. Cover with a towel and let sit overnight (12 hours).
On a generously floured baking silicon mat, pour out the bread dough and slightly flour the top of the bread. Pull each side towards the middle to make a ball, then turn over, and let it rest for 1-2 hours.
30 minutes before ready to bake the bread, preheat the oven to 480 F with the Dutch oven and lid (make sure the lid is not plastic and can withstand 500 F).
Then carefully take the Dutch oven out of the oven, remove the lid, place the bread dough in the Dutch oven, seam side up (this makes that cracked beautiful crust). Replace the lid and place back into the oven.
Set timer for 30 min. Then remove the lid, leave the bread in the oven for 10-15 more minutes, this will add a nice color to the crust while the bread finishes baking. Remove from oven. Carefully, remove the bread from the dutch oven and cool on a cooling rack.
Note: Spelt flour has a mild delicious flavor, but does not have as much gluten, and therefore makes the loaf a little flatter. If you want the round tall loaf, use whole wheat flour instead.
I really like the One Degree sprouted flour. It is organic, non-GMO, and sprouted. Click Here to visit their website
If you have never tried artisan bread like this before, you may want to start with a ratio of 2:1 (2 cups all purpose flour & 1 cup whole grain flour.) This will ensure a lighter bread. You can also make this 100% whole grain, when I do, I usually add an additional 1/4 tsp of yeast.