Homemade No Knead Whole Grain Bread

Maybe some of you are asking yourselves why on earth would someone bake bread when you can buy bread everywhere, you can choose from a great variety and you can get fresh one from the bakery.

You're right, all that is true and I'm buying my bread usually from the nearby bakery. I prefer to buy fresh bread instead of those in a plastic bag that are like rubber already. I love whole grain bread with different seeds, it's the best but unfortunately it's not baked properly, so my next favorite is bran bread.

Even though fresh bread can be bought on every corner, baking bread at home from scratch is a challenge, baking good bread at home from scratch is an even bigger challenge.

It's not the first time I'm baking bread but it's the first time when I'm using this technique. The original recipe is this Faster No Knead Bread. Mine however is different as I've used different flour and recipient to bake.

There are a lot of factors influencing the quality of bread and flour is definitely one of them. White, all purpose flour is easier to work with and you can get a nicer bread but we all know it's not so healthy as whole grain bread or bran bread.

Let's see the ingredients and the process.

Ingredients:

• 390 g flour (I used 260 g whole grain flour and 130 g all purpose flour),
• 1/4 teaspoon dry yeast,
• 1 teaspoon salt,
• 350 ml hot water,
• extra flour for shaping.

Instructions:

Combine the two type of flour (or what you choose), yeast and salt in a large bowl.

Stir in hot water until it’s well combined. You're going to get a sticky dough but it's ok, don't worry.

Cover the bowl with plastic wrap to keep it warm and to prevent evaporation. Let it rest at room temperature for three hours or could be more. After that transfer the dough to a well-floured work surface, sprinkle it with a little flour, use a scraper to fold dough over a few times and shape into a ball.

Place the dough on a baking paper and then in a bowl, cover the bowl with a clean kitchen towel and let it rest for about 35 minutes or so. The original recipe requires a Dutch oven with lid but I don't have one, so I used a heat resistant glass bowl with a lid.

Preheat the oven to 450° F, place the bowl in the oven but make sure the paper is inside the bawl or the Dutch oven because it could burn easily. Bake until it's light brown. The original recipe says 30 minutes but I have a very old oven so it took me more, like 50 minutes. After that, remove lid and bake till it's brown, another 10 - 15 more minutes. Let it cool completely before slicing. Cutting a hot bread is not recommended.

The bread is delicious, I'm satisfied with the result and I'm going to make another one with different flour as soon as I have time. It's fun :)

I'm posting the video as well because i know my cooking English is terrible :)