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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A modified recipe for wheat bread. Easy and no knead. And I got a grade of A+ from Swedish Master Chef Stefan on this. Happy baking ! Ingredients:
2 c bread flour |
1 c wheat flour |
2 tsp yeast |
1 tsp salt |
5 tsp sugar |
1/3 c buttermilk |
1-1/2 c lukewarm water |
Directions:
1. 1. Mix first 6 ingredients together in a mixing bowl.
2. 2. Add water.Stir them together until gooey.
3. 3. Cover with damp towel and let dough sleep for 12-20 hrs.
4. 4. After sleeping, the no knead bread dough should look frothy and bubbly.
5. 5. Dump out on lightly floured surface.Wet your hands. This will prevent the very sticky dough from sticking to your hands.
6. 6. Turn dough blob over so that you get a nice, smooth, tight surface.
7. 7. Tuck the dough and put dough in bread pan. Let rise until double in size for another 2 hours.
8. 8. Preheat oven to 450F for 30 minutes or longer.
9. 9. Dust dough lightly with flour before putting in the oven. Bake for 30 minutes until crust is golden brown.
10. 10. Cool on rack. Best with butter and Kalles.
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