Kneadlessly Loafin' "Ah-round"

Madge Malone's loaf of wholesome goodness… cooling down for some slicin'

Think you're too much of a loaf to make a good loaf of wholesome bread?  Well, you CAN BE!  Why buy bread that has all sorts of preservatives and fillers when you can make your own right at home - and easily?  We're fortunate to have a wonderful bread company near us that offers us wholesome bread (2Fish Baking Co).  But, not everyone has this luxury.  When our bread shop is not open I know I can make a great loaf for my family without worry or hassle.  This recipe makes it easy by using quick rise yeast and allowing the dough to sit over night or during the day (while at work, for example).  There is only one quick moment (15 minutes prior to baking) where you are required to knead the dough.  BUT THE KEY to a great, crunchy-on-the-outside, loaf is baking it in a dutch oven.  I have a cast iron set by LODGE (Love their stuff) that creates a great hot space to bake my bread and create that down-home crunch and tenderness.

Here is a loaf I made just the other day:  A whole wheat loaf for a dinner at friends.  Read Below for a "Here's How"

What you need: 

A good Dutch Oven pot & lid - I use my cast iron Lodge set - or you can use pyrex that has a lid, etc.  See photo of sample at right 

Time to allow dough to rise on its own - up to 12-15 hours (I make my dough after dinner and set it aside covered in plastic or with a moist cloth overnight and into the morning - I prefer the moist cloth) 
Note: 
The dough should be in a fairly warm place - 65-70 F.  

Ingredients for a Whole Wheat Loaf

• 2 Cups Each Unbleached White Flour & Whole Wheat Flour
  
• 1 Tsp Kosher or Sea Salt
  
• 1 Packet Instant Rise Yeast
  
• 2 cups warm water (70 degrees F)
  

Options (1 tsp toasted fennel or caraway seeds & 1/2 tsp toasted cumin seeds - add these with your dry ingredients and mix)

Directions

• Mix dry ingredients together in a large bowl  
  
• Add warm water (be sure to test temperature so you don't kill the yeast)
  
• Mix with fork or your hands until dough takes on a shaggy-ball like appearance
• In a new/clean large metal bowl place a bit of oil on the bottom
  
• Put shaggy dough into newly oiled bowl and rub a bit of oil on top of the dough ball
  
• Cover with plastic wrap or a warm moist cloth 
  
• Allow dough to rise for 12 hours or so 
  

When Dough is Ready: 

• Preheat oven to 450 F
  
• Place your dutch oven into stove (with lid on it) and allow it to heat in oven for 30 minutes
  
• Meanwhile, remove dough from bowl and knead it mildly for a few minutes, shaking a bit of flour on counter top surface as often of needed to keep dough from sticking
  
• Shape dough into ball, sprinkle corn meal on counter top (or kneading surface) and place your shaped dough on top of this
  
• sprinkle top of dough with cornmeal & a thin shaking of flour and cover lightly with a cloth (not terry cloth)
  
• Let dough rest for 15 minutes as your dutch oven preheats

• When ready, remove dutch oven from stove - open the lid and place your dough ball BOTTOM SIDE UP into the dutch oven and cover with lid - BE CAREFUL - THIS IS VERY HOT!!!!
  
• Bake dough covered for 30 minutes - rack position is in middle of oven
  
• After 30 minutes is up then remove lid and allow to bake an additional 20 to 30 minutes until nicely browned
  
• When done, remove from oven (carefully - its hot!!!) and then take loaf out of pan and place on rack to cool. 
  
• Allow bread to cool completely before slicing!
  

Lodge cast iron cookware/dutch oven

I mix my dough by hand but borrowed this image for visual purposes… my shaggy dough looks like this…

shaped loaf

My yummy bread that I can share with friends… we had a wonderful fish stew with fresh caught Ling Cod at our friends' house. This loaf was the perfect gift for our hosts:)