If you think about Paris you might get a picture about Parisians carrying their baguette around and drinking cafe au lait. Well it’s quite the same in Germany but our bread is shorter and doesn’t peek out of the shopping bags. In regards of the coffee drinking, I think it is not a mystery that in Germany it’s more in common to meet for a beer or wine, all right it’s the same in France (tie?)
But I am loosing the topic here, I am talking about bread, good German bread. Spelt, rye, wheat just to mention the most important kind of flours. Available is everything from soft white toast bread until the heavy filling pumpernickel. My favorite is something in the middle, not too firm and not too soft, sometimes loaded with a lot of good grains, with a nice crust and a lot of flavor. Unfortunately this is hard to get in the heartland. DIY bread baking is on my agenda since I left Germany and I made them all, you name it: yeast, soda or sourdough breads etc. I stuck with no knead bread for a couple of times. I like the flavor but for me it was still too much hassle for an everyday bread, I just haven’t the right size of enamel cast iron pot and most recipes call for all purpose flour and that didn’t keep me full for long. It took me some time of experimenting and here is my version of no knead bread.
no knead bread
I like to use my 10 inch cast iron skillet but a pizza stone, baking sheet or loaf pan (9 by 5 inch) works too.
The baking time is quite short so it makes a great Sunday morning bread.
150 g / 1 cup whole wheat flour
150 g / 1 1/2 cups rye flour (I use whole grain, stone ground)
200 g / 1 1//2 cups + 1 tablespoon all purpose flour or bread flour
In a medium bowl dissolve the yeast and the salt in the water. In a big bowl measure the flour and mix well. Add the flour to the yeast water (into the medium bowl) and knead by hand or with your stand mixer until you got a nicely combined but sticky dough (2 minutes). Add more water if necessary. Grease the big bowl (from the flour), add the dough and turn around that it is all around covered with the oil. Cover the bowl with plastic wrap, so you can have a look on your future bread.
Let rest at room temperature for 18 to 20 hours.
Prepare your baking pan, I like to use parchment paper for the baking sheet and the loaf pan, the cast iron pan just needs some oil.
Wet your hands and give the dough a short knead, form a ball and place it into the pan.
Let rest for 30 minutes on your kitchen counter.
Meanwhile preheat your oven to 250 C / 480 F.
Make some cuts at the top of your bread and move your pan into the oven and bake for 5 minutes.
Reduce the heat to 230 C / 450 F and don’t open your oven and bake for 30 minutes but check after 25 minutes.