No-Kneed Bread

All Local Wheat No-Kneed Bread

This recipe bowled me over as it is so easy - good if you don't have time to make bread. It is as easy as making a batch of muffins. I adapted this from "Homegrown Whole Grains" by Sara Pitzer (an invaluable book you may have seen at the pick up). Note: This makes a flat, small loaf, a little small for sandwiches, but perfect size for toast!

Yield: 2 loaves

1 packet (1tbs) active dried yeast
1Tbs sugar
2 1/4 cups warm water
3Tbs Oil (I use olive)
6Tbs honey
1 t salt
51/2 cups wheat flour
1/2 cup dried milk (optional)
4 tsp vital wheat gluten (optional, but good for whole grain baking.)
Optional additions: dried herbs, sunflower seeds to sprinkle on top etc.

Dissolve the yeast and sugar and 1/2 cup of the water in a large mixing bowl. Let stand until mixture begins to bubble. Add the rest (1 3/4 cups) of the warm water, oil, honey and salt. Begin beating in the flour, when about 1/2 way through work in the dry milk and/or vital gluten, then beat in the rest of the flour. When the mixture is shiny and pulls away from the sides of the bowl in long elastic strands, divide into two greased pans, 5 x 9 inches or a little smaller. The dough should fill them about by about 1/2. Cover with a damp cloth and allow to rise in a warm place until nearly doubled in bulk. Add sunflower seeds or other topping if desired, and bake at 400F for about 45 minuets, or until the bread sounds hollow when tapped. Allow to cool before serving.