Effortless Bread
We've been doing what everyone else in quarantine is doing: baking bread. The one I've been making is basically my version of the famous New York Times No-Knead bread recipe, but with few differences.
Servings: 8 slices
Ingredients
- 300 g Wheat flour 5 dl ( ~ 2 ¼ cups)
- 60 g Graham flour 1 dl ( ~ ½ cup)
- 45 g Rye flour 1 dl ( ~½ cup)
- 2 tsp salt
- ¾ tsp dry yeast
- 3,5 dl warm water ( ~ 1 ½ cups)
Instructions
- Mix all the dry ingredients in a bowl and add water and mix again, not too heartily.
- Cover the bowl and let rise for 12-18 hours, the more the better.
- Pour the dough on a floured surface and spread it to a square shape.
- Flip the 4 outer corners toward the center a couple of times and let it again rise under a towel for 1h-1,5h.
- Put a cast iron pot (can be ceramic as well) in the oven and heat up to 225° degrees Celsius, at least 30 min before the dough is ready.
- Once the pot is hot, place the dough in the pot, cover with a lid and let it cook for 30 mins under the lid.
- Then remove the lid and bake still for 15 minutes.
- Take the bread out of the pot, let it cool down and enjoy!
- The bread should have a nice crunchy surface and soft and moist inside and is perfect with just a bit of butter, or good olive oil & salt as the Italians would have it.