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24 hour, No knead, Peasant bread
3 c flour
1 t yeast
1 1/2 c water
2 t salt
Blend flour, salt & yeast. Add water & mix (by hand) for 30 seconds. Cover & let rise for 18 hours, sitting at room temperature.
On a heavily floured surface, dump dough. Dust w/ flour & stretch to 10 by 10 inches. Fold in thirds. Cover & let rest for 15 minutes.
Rub flour into 1/2 of a coarse dish towel. Sprinkle bran over the four. Fold dough in thirds again. Brush off the excess flour and gently stretch the dough over the exposed side seams. Sprinkle flour & wheat germ on top. Put on heavily floured side of towel to one side. Fold the towel over the dough. Let it rise for 2 hours.
Heat oven to 450 degrees & preheat cast iron skillet w/ lid. Invert loaf into the pot & cover.
Remove the cover after 30 minutes & bake for another 20 minutes. (You may need to tent it with aluminum foil to prevent over-browning.) Remove & cool on a rack.
This recipe was submitted by Steve