Unlike many or most bread recipes this one does not require any kneading! Perfect for someone like me. There are two versions (one with and without honey). I found using honey, however, was the nicest. The crust was harder and the inside chewy; just like it ought to be.
- 3 cups flour (I used whole wheat flour)
- 1 ¼ tsp salt (I used table salt)
- 1 ½ cup filtered water
- ¼ tsp dry yeast
- 1/3 cup honey (optional)
- Large spoon
- 2 mixing bowls
- Large cotton cloth
- Extra virgin olive oil
- Pan or pizza stone
- Plastic wrap and elastic
1. Mix all the dry ingredients together. Add water.
When using honey do it after the water.
2. Coat generously a bowl with olive oil.
Place dough in it.
3. Cover the bowl with a plastic wrap.
Use elastic to keep it air tight.
4. Let ferment for 12 to 18 hours.
Fold the dough over twice.
5. On a cotton towel coat generously with flour and place the dough in it.
6. Cover the dough lightly and gently fold over the cotton cloth.
7. Let sit for 1 to 2 hours in order to rise.
8. Pre-heat your oven at 250 C or 400 F. Use a pizza stone.
9. When ready place on the pizza stone. Let bake for 30 minutes.
10. Remove and allow the bread to cool.
© Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved.