Friday, September 21, 2012

No Need to Fret with No-Knead Bread!


Do you, or someone in your household, bake this fragrant, hearty, genuine crusty bread?  The particular loaf above is a rye bread with caraway seeds in it.  It has a crispy, crunchy crust and a hole-y crumb (inside of the bread).  I baked it using the fantastic recipe and videos from Breadtopia AND my brand new favourite tool (read: kitchen toy) called LaCloche (you can see it in the background.)  It's a stoneware, or clay (or you can use enameled cast iron) "baker" that comes in two parts: a baking 'pan' base (more like a cake pan in shape) and a heavy lid.

Available from Amazon. Click Above.
The LaCloche simulates baking your bread in a clay oven (the highlight of Pioneer Days in Saskatoon, Saskatchewan was the delicious bread the Hutterites baked in an earthen/clay oven behind their booth).

This rye bread is no-knead... that means you don't thump and knead it as part of the process.  It's made with quite a lot of water, and allowed to rise twice.  The first rising is for eighteen (18) hours.

My husband is of German extraction and rye bread for him is comfort food heaven.

The recipe and a how-to video for this bread can be found HERE.


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