. Breads ( Dutch - Oven No - Knead Whole Wheat Bread, Universal, Vegan )

 










 

Ingredients 


3 3/4 cups whole wheat flour     1 tsp dry active yeast


1 ½ tsp salt      1 ½ cups warm water


Optional: Dried rosemary

 



Instructions


1.  In a large bowl mix the flour, yeast and salt. Do not scoop the flour out of its package. Instead, fill the measuring cup so that you will not get more than the amount needed for this recipe.


2.  Add the warm water. Do not pour all the water at once as how much water the flour will take varies greatly depending on the flour variety. I used 1 ½ cups but you may need a little more. Mix until all the ingredients are just combined. Do not knead the dough. The dough should be soft enough to stick to your hands but thick enough to allow handling.


3.  Cover the bowl with plastic wrap and set aside at room temperature for 12-16 hours. Do not disturb the rising dough.


4.  Adjust the oven to 450 degrees F (230 degrees C). Place a covered dutch-oven (or any oven-proof pot and lid) into the oven as you turn on the heat.


5.  Placing a bowl of ice water in the oven will help you get a better crust but it is optional.


6.  Wet your hands with water or oil (the dough will be very sticky) and stretch the dough and fold it into thirds. Do this again in the opposite direction.  


7.  You may rest the dough until the oven reaches the right temperature.


8.  When the oven reaches the desired temperature take the pot out of the oven and uncover.


9.  Place the dough into the dutch-oven. Shape it (be careful not to burn your hands).


10.  Sprinkle with dried rosemary (if using). Gently press so that the herbs will stick to the dough. Cover the pot.


11.  Cook covered  for 30 minutes. Uncover the pot and cook for 20 more minutes.

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