Making no-knead bread.

I’m clearly years behind the curve on this one, but I recently started experimenting with no-knead bread, a recipe by Jim Lahey of the Sullivan Street Bakery in Manhattan which Mark Bittman popularized a few years back. The key (s) here is to use very little yeast, leave it to rise for a very long time, and to bake it in a dutch oven/covered pot. The results are amazing. I never thought I would eat homemade whole wheat bread with such a nice, airy texture.

The original recipe calls for all bread flour, but I have used 2/3 whole wheat to great success. This last loaf was made with Norwegian coarsely ground whole wheat (grovt sammalt hvetemel), which is really much more “wholewheaty” than the relatively finely ground flour I find in Canada. It turned out very well, although it was a bit flat (perhaps because  the pot was quite big). Yum!


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