Delicious, Easy No-Knead Bread (high altitude) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3¾ cups water
¾ teaspoon dry yeast
1 tablespoon maple syrup
3 teaspoons salt
6 cups (780 g) white spelt flour or whole wheat flour
½ cup flax seeds
½ cup sunflower seeds
To make this bread at sea level, decrease the water to 3 1/2 cups and increase the yeast to 1 teaspoon. Baking times may vary slightly.
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Directions: |
Directions:Place water, maple syrup, yeast, and salt in a large bowl and mix to combine.
Add the flour, flax seeds, and sunflower seeds and mix until a sticky dough forms. It will be very loose and gooey.
Place the dough in a clean bowl dusted with flour and cover with plastic wrap. Let the dough sit at room temperature for 2 hours.
After 2 hours, move the dough to your refrigerator and let rise 8 hours or overnight
Preheat your oven to 425 F.
Heat a large heavy-based cast iron pot and lid in the oven for 30 minutes or until very hot.
Meanwhile, fold the sides of the dough towards the center of the bowl so it forms a ball shape.
Carefully remove the pot from the oven and dust with flour.
Slide the dough into the hot pan, and dust the top lightly with flour, if desired.
Using kitchen scissors, cut the top of the loaf with four "x" marks.
Cover with the lid and bake for 40-45 minutes.
Reduce the over temperature to 400 F and remove the lid.
Bake, uncovered, for a further 20-30 minutes or until the bread sounds hollow when tapped and has a good dark golden brown color.
Carefully tip the hot bread from the pan onto a cooling rack and serve warm. |
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Number Of
Servings:Depends! |
Preparation
Time: |
Preparation
Time:About a half hour to make the dough; rising times vary; about 1 hour to cook. |
Personal
Notes: |
Personal
Notes: I have made this recipe with all kinds of flour and different nuts and seeds. Sometimes it rises less with different nut/seed/grain combinations, but it is always yummy. I haven't tried other things like cheese or peppers or olives but I have friends who have with delicious results.
I don't do the fridge thing - I just make the dough, put it in the oven overnight to rise, and bake it first thing in the morning.
To lighten, substitute 1-2 cups with white flour.
I always proof my yeast before adding it to the dough (put yeast, maple syrup or sugar and 3/4 cup water in small bowl while you are mixing all the other ingredients. Add in after it has proofed, along with the 3 cups of water.
Friends who tried this recipe at sea level also had great results. I almost never eat store-bought bread anymore.
Here's the link to the original recipe: https://highaltitudebakes.com/breads/2016/11/22/no-knead-seeded-morning-bread/
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