If you’re anything like me, you’ve been completely giving over to the fall spirit. I really can’t help it; I have some weird internal clock that shouts, “colors are changing and it’s time to get domestic.” So that means I’ve been preparing and freezing broths and now baking bread. All of this and we haven’t even dropped below 75 degrees yet.
I made quite a bit of No Knead bread last year, as Ryan loves to use it for sandwiches at his studio during the week. But I’ve grown really curious about using sprouted grains to make it a bit healthier and less intrusive on your digestive system—and overall chemistry. Here is my recipe for the easiest four ingredient bread to make ever! Literally, a 3 year old could make this. In fact, I think my niece (3) is already helping her Papi make much more involved Tartine breads!
SPROUTED NO KNEAD BREAD
3 cups Sprouted Flour
1 ½ c Water
¼ teaspoon Yeast
1¼ teaspoon salt
PROCESS | mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.