There’s nothing quite like the smell of freshly baked homemade bread! More people would probably make it more often if it didn’t involve so much work. This is one solution – a no-knead bread. It does require quite a bit of ‘rest’ time, but the amount of work is greatly reduced since it doesn’t need to be kneaded.
3 cups bread flour (you can use a mixture of flours as long as they have good gluten – I generally do half and half with whole wheat)
1/4 cup ground flaxseed (optional)
1/4 teaspoon (yep – that little) rapid rise yeast
1 1/4 teaspoon salt
1 5/8 cup water, adding more as required (whole wheat takes more water)
Add dry ingredients together in a medium to large mixing bowl. Stir together until well blended.
Pour in the water all at once, and stir until you get a dough consistency. If you need to you can add more water until you get a bread-like dough.
Cover with plastic wrap and let sit for 12 hours.
Turn out onto a floured surface.
Turn bread dough over on itself 3 times using enough flour to keep dough from sticking to your hands.
Cover with plastic wrap again and let sit for 15 minutes
Place bread dough into greased bread pan or baking dish.
Cover with lid or tin foil
Put into middle of cold oven and turn oven on to 450 degrees Fahrenheit
Bake 30 minutes then remove lid or tin foil
Bake another 30 minutes uncovered
Remove from oven and cool on rack.
You will need to keep this in the fridge as there are no preservatives. It is best eaten within 3 to 4 days.