Poster: Hank @ Fri Mar 06, 2009 3:32 am
The kids on the Internet seem to find this site when they're looking for organic bread recipes, like the one I wrote last year. Pretty encouraging, huh? Poison-free food is for everybody. That recipe is pretty labor-intensive, though, and I'd hate folks to get turned off from the home-baking thing because of the hassle factor.
So, in the spirit of the classic New York Times no-knead five-minute bread recipe, here's the preferred Easy Organic Bread Recipe, now heavily favored for daily use at the house of Hank. The wife and I now often use the Dutch oven method recommended by the NYT instead of direct-on-stone baking; it really keeps the steam in contact with the bread and eliminates the need to spray or baste with water, making a crispier crust. Winner! You can do this recipe as no-knead, but I'm a kneading fool, so I recommend a light knead for this recipe.
2 cups organic whole wheat flour
1 cup organic white flour (unbleached, natch)
1.75 cups warm filtered water
~ 1 teaspoon salt (or to taste)
!/2 teaspoon yeast
Dissolve yeast in water; whisk. Add flour in half-cup increments, and then add salt, mixing in with a fork until a loose, shaggy mass is achieved. Cover with plastic wrap or a damp towel, let sit out on counter overnight -- ideally, for about 24 hours. This period is when the flavor and gluten develop; it's like a super autolyse.
It's going to get huge. The next day, flop it out onto a smooth floured surface and knead for a little bit, folding the dough over on itself, pressing and turning, keeping the surface dusted with just enough flour to prevent it from sticking to your hands. I knead this version for about a minute and a half. After kneading, you form the so-called "gluten cloak" by stretching the dough's surface over itself and pinching a seam in the back -- imagine that you're making the surface smooth and making it into a round ball by closing it on itself . This makes for a nice crust. Then, wipe the inside of a glass bowl with a little organic olive oil and place the dough seam-down in there.
Let it rise, covered, in the bowl for two hours. Then, lightly flour the bottom of a Dutch oven (note : this is just fancy speak for a big put with a cover that you can put into the real oven -- we use this :
Preheat your oven to 450 to 475 degrees (depending on your oven -- mine is wack, so I set it high).
Carefully release the dough from the oiled bowl and put it, seam-down, into this floured Dutch oven. Sprinkle a little flour on top for looks. Put the lid on the thing.
Bake covered for 30 minutes, then (using an oven mitt yo) remove the lid and bake four about another 15 to 20 minutes. When the bread is browned on top, and sounds hollow when tapped with a fork, it's done. Cool well on a wire rack, slice up, and enjoy with some nice cheese or butter (such as our favorite, Beurre d'Isigny).
You'll find that this Dutch oven method really gets the crust happening. It's like having your own, tiny, professional steam-injected oven.
If you want more substance in your bread, you can add soft wheat berries (my personal fave), raisins, rye berries, millet, etc, in the initial mixing stage.
Do more for yourself. Learn to self-suffice. Start eating poison-free.
Note for people with brains : bread is a high-carbohydrate food. This recipe has plenty of fiber, so it's not like eating a stack of Wonder Bread, but for those following Dr Roe's poison-free diet advice (and you all should be), eat this and other carby stuff in wise moderation, with vegetables and stuff.