Nothing is better than the smell of fresh baked bread. It evokes memories of good times and family, and even gives us a sense of home. Most would say it is too hard to bake your own bread. tsk. I am here today to share a recipe that is the easiest, tastiest, wholesome bread I have found. I wish I could say this no-knead wheat bread recipe was my own, but instead it has been handed down to me from my bestie, Connie. It has easily become our family favorite.
Truth be told that we don’t really consume grains in our home. As I have mentioned in past posts, we try to adhere to a gut-friendly diet. However, we do also know that if prepared properly, grains can be enjoyed in moderation.
It used to be I made our bread weekly with hours of kneading and even milling my own flour. I believed I was providing the best nourishment for my family. it wasn’t until we encountered health issues that I began a long journey of learning. I researched and studied how to correctly feed my family and having bread as a staple had to change.
If you were to look into ancient times, ther flour was fermented and used long soak methods to break down the gluten and create that soured bread we all love. Modern day bread is made quickly and lacks the ability to be broken down easily in our gut. This no-knead wheat bread gets us closer to what our ancestors used to bake.
It only takes a little forethought to prepare. I like to start it the night before I want to enjoy it. Just dump the ingredients in a bowl and let it do it’s thing over night. In the morning, give it a flip and let rest, then bake. Easy.
Ready to give it a try? You will be savoring the crusty outer while the inside stays soft and moist. I am drooling just thinking about it! And if you’re like me, the heel is where it’s at and lathered in farm fresh whole fat butter. Believe it or not, but the butter aids in digesting this wonderful bread. YUM!
Just follow the recipe to blend the ingredients together.
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Let it do its thing for several hours in a covered bowl. One of my favorite kitchen tools next to my own handmade bowl covers are these Abeego food wraps. Made of cotton cloth, beeswax and hemp oil…they smell oh so good and don’t create waste for the landfill. I’ve had my set going on 8 years now and still going strong. You can find yourself a set HERE.
Remove the bread from its cozy spot and let it rest for a bit. (see instructions)
All that is left is to bake. Since I don’t have a cast iron Dutch oven, I use my Pyrex 2-Quart Glass Bakeware Dish, which works just as well. Actually, my friend, Connie, used to make this weekly as well in her cast iron Dutch oven and found that it started to rust it because of the condensation. So, glass or enameled cast iron is probably best.
Pop it in the oven and watch the glory happen. I dare you not to drool.
Look at that steam…
You’re supposed to wait until it cools to cut, but this crust is so crisp on the outside and in the inside just begs me to take a bite. This slice lasted all of two seconds. mmmm…
Best features of this no-knead wheat bread are the crust, slicing ability and density enough for sandwiches, toast, and a great base for topping with anything your heart desires.
This recipe is doubled for our family use and because if you’re going to go through the effort, why not make extra, right? So if you need less, just cut the recipe in half. Give this a try and report back, just make sure after devouring your slice to wipe your fingers clean before typing. 😉
Do pin and share to inspire others to DIY their food and learn a bit about nourishing from the inside out.