Our no-knead bread trials have been amazing. Dom has taken the lead in making bread a few days a week or as needed. Its become almost like second nature to him. Currently he’s experimenting with a new sour dough culture which requires a bit of babying. I’ll write a post on making the sour dough culture when we get consistent results while making bread.
No-knead bread is fairly simple to make since it doesn’t require punching down dough or kneading. The bread is reminiscent of the expensive artisan breads one might see at Whole Foods or other stores specializing in simple honest peasant fare. The secret of success to making this bread is in the long resting time, high temperature and most importantly the cast iron dutch oven.
A cast iron dutch oven is heated to 500 degrees and creates an “oven within an oven” effect. Everyone Dom has made a loaf for loves to take a bite out of the rich hard crust and amazing soft inner bread. Its the cast iron dutch oven that allows the bread to form such a crispy crust, by trapping moisture in the dutch oven during the baking process. High heat and short baking times also add to the lure of crusty goodness.
We’ve been reading a lot of literature on the importance of sprouting grains before making bread, and our next bread baking goal is to make a sprouted grain no-knead bread and eventually sprouted grain sour dough bread. The process of sprouting grains changes the actual grain from a starch to a vegetable making it more digestible by removing the phytic acid as well as other enzyme inhibitors. After the grains have been sprouted, they are dehydrated and once all moisture is removed, the dried sprouted grains are then milled into flour.
Here is an excerpt from the Weston A. Price Foundation page on phytic acid:
Living With Phytic Acid
|Written by Ramiel Nagel|
|March 26 2010|
|Preparing Grains, Nuts, Seeds and Beans for Maximum NutritionPhytic acid in grains, nuts, seeds and beans represents a serious problem in our diets. This problem exists because we have lost touch with our ancestral heritage of food preparation. Instead we listen to food gurus and ivory tower theorists who promote the consumption of raw and unprocessed “whole foods;” or, we eat a lot of high-phytate foods like commercial whole wheat bread and all-bran breakfast cereals. But raw is definitely not Nature’s way for grains, nuts, seeds and beans. . . and even some tubers, like yams; nor are quick cooking or rapid heat processes like extrusion.Phytic acid is the principal storage form of phosphorus in many plant tissues, especially the bran portion of grains and other seeds. It contains the mineral phosphorus tightly bound in a snowflake-like molecule. In humans and animals with one stomach, the phosphorus is not readily bioavailable. In addition to blocking phosphorus availability, the “arms” of the phytic acid molecule readily bind with other minerals, such as calcium, magnesium, iron and zinc, making them unavailable as well. In this form, the compound is referred to as phytate.
Phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin,1 needed for the breakdown of proteins in the stomach, and amylase,2 needed for the breakdown of starch into sugar. Trypsin, needed for protein digestion in the small intestine, is also inhibited by phytates.3
Through observation I have witnessed the powerful anti-nutritional effects of a diet high in phytate-rich grains on my family members, with many health problems as a result, including tooth decay, nutrient deficiencies, lack of appetite and digestive problems.
The presence of phytic acid in so many enjoyable foods we regularly consume makes it imperative that we know how to prepare these foods to neutralize phytic acid content as much as possible, and also to consume them in the context of a diet containing factors that mitigate the harmful effects of phytic acid.
To read more, you can either click the pdf logo to the right of the excerpt or click here for more information from The Weston A. Price Foundation.
|Prep time||45 minutes|
|Cook time||35 minutes|
|Total time||1 hours, 20 minutes|
|Meal type||Bread, Breakfast, Lunch, Snack|
|Misc||Child Friendly, Gourmet|
- 3 cups High gluten bread flour
- 2 cups Water (Use 1 1/2 cups if you are at sea level. )
- 1/4 teaspoon Fleischmann's active dry yeast
- 2 teaspoons Salt