No-Knead Country Bread

I made this bread last week for School of Christian Living.  It turned out so well I think I’ll be making it again for communion on Sunday.

While this did take a long time to rise, I think the biggest problem is that my house is pretty chilly in the winter and I don’t have a nice warm spot for the dough to sit.  Maybe I’ll make a fire for my dough to sit by next time.

This bread has an excellent crumb and makes great toast.  It was convenient that one recipe can make two loaves, or as I’ll try next time, you can make one loaf in a large pot.

No-Knead Country Bread

Makes 1 large, or 2 smaller loaves

Adapted from  Apple A Day

  • 1 1/2 cups warm water
  • 2 cups all-purpose flour
  • 1 1/4 cup white whole wheat flour
  • 1/4 cup wheat germ (or flax meal)
  • 1 1/2 tsp salt
  • 1 tsp instant yeast

In a large bowl, mix all ingredients together stirring until all the flour has been incorporated.  Cover loosely with plastic wrap and let sit in a warm, dry place overnight or for about 8 hours, until doubled in size.

Turn dough out onto a lightly floured surface and shape into a loaf.  Place in a large greased Dutch oven, or shape into two loaves and place on a greased cookie sheet.  Cover and let rise for about an hour.

With a sharp pairing knife cut an ‘X’ or three diagonal slashes across the dough just before baking.

If baking in a covered Dutch oven then place in a cold oven and set for 450°F and bake 40-50 minutes.  Remove lid and bake an additional 5-15 minutes until golden brown.

For two loaves, preheat the oven to 400°F and bake for 25-30 minutes, until bread is golden.

Remove from oven and allow to cool before slicing.

 

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