Mysty PfefferAn easy no knead bread can be fresh milled with hard red wheat berries or made with regular unbleached flour. I’m not sure where this recipe originated, but I adapted it from two Youtubers, Jennie Can Cook and The Frugal Fit Mom.
Although this recipe, and the way I make it, is with fresh-milled wheat, you can use regular unbleached organic flour. I purchased five pounds of Simple Truth Organic Unbleached flour for a Teaching and Tasting Monday night and the bread turned out very nice.
I chose this route because I had used that same flour for many years and wanted this process to be doable for the average person. And purchasing and working with wheat berries, requires an investment of time and money. Plus, you need a grain mill to grind it for flour.
So, $4.99 for an organic bag of flour makes more sense for the purpose of a teaching and tasting. I made two loaves of bread and 60 tortillas. That is a pretty good deal! There are no pesticides or fertilizers on this bread, and it’s not bleached.
You may think, “Why is this important?” And I’d have to respond, “We don’t know what the bleach and preservatives do to our gut bacteria or our overall health.” The 100% whole grain bread I use for my class as a demonstration of preservative power is still free of mold after ten months.
Bread on a shelf lasting 10 months without mold scares me for all of us. The good news is we don’t have to participate in the deception any longer. We can splurge a little on the flour and create our own artisan masterpieces. We may find in the process; we don’t have a gluten sensitivity after all.
Maybe it is just a mono-diglyceride, sterol sulfate, ammonium sensitivity. By the way, I’ve read flour will go rancid 30 days after opening if it is not refrigerated. So, remember that when buying and storing your flour.
I personally like to take it a step further and use fresh wheat berries, griding them up in a grain mill and using them right away. The leftover flour can be stored in the freezer 6 months or the refrigerator 1 week.
Benefits of Baking Easy No Knead Bread
Well obviously, a big benefit is, it’s easy and it’s free of pesticides. You mix four ingredients, cover with plastic and let it set a minimum of three hours or a maximum of 24 hours. The countertop is fine, and there is no need for it to rise in a warm place. Timing of how long it sets depends on you and your schedule. I’ve waited 3 and it’s fine, I’ve waited 6 and it’s perfect. I didn’t have the patience to wait 24, so I don’t know how it tastes.
Other benefits for the fresh-milled grain include a decent amount of protein, a wonderful amount of selenium, vitamin E, B vitamins, zinc, magnesium, and manganese. God’s perfect plan for the seed-bearing plant to nourish and sustain our bodies is present in the things He made.
And God said, “Behold I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.”
Genesis 1:29 ESV
However you decide to make your easy no knead bread, I hope you enjoy it as much as me and my family do! It is worth the little bit of time and very little effort. I am here for you if you need coaching or want to book a speaker for your next event. I want to help you simplify health God’s way.
Easy No Knead Bread, Fresh Milled
Ingredients
- 3 Cups Fresh Milled Hard White Wheat Flour
- 1 1/2 Teaspoons Salt
- 1 Teaspoon Yeast
- 1 3/4 Cups Warm Water
Instructions
- Combine the flour, salt, and yeast in a medium mixing bowl
- Add the water and stir well to incorporate the liquid.
- Cover with plastic wrap and let sit a minimum of three hours on the countertop. No need to place in a warm spot. You can let it sit longer 6, 8, 10, or 24 hours.
- After letting it set the desired time, remove the plastic and place the sticky dough onto a lightly floured surface. Shape the dough lightly with your floured fingers, cover with a towel and let sit 30 minutes.
- Heat oven to 450 degrees while your dough is resting. You can place bread pans or whatever crock you have in the oven while it heats.
- After 30 minutes, I transfer the dough onto parchment paper and place it in the heated pan. Bake covered 30 minutes, then uncover and bake 15 minutes more.
- Cool completely before slicing. Store in a zip lock bag in the refrigerator for up to a week.
Notes
Nutrition
