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If you are looking for a rustic wheat bread, this is a great recipe. It was created by Catherine Newman, a blogger at Family.go.com. I can't describe this recipe any better than she did, so I just copied and pasted what she wrote. Here is what she wrote, "This is not just the best bread you'll have ever made; it's the best bread you'll have ever eaten. Your friends will not believe you made it, and they certainly won't believe that you didn't need to knead it or fuss with it or do anything other than stir it together with a wooden spoon. The recipe is a combination of Jim Lahey's no-knead bread, which ran in the New York Times a few years ago, and the simple crusty bread recipe from Artisan Bread in Five Minutes a Day -- a book that you should hunt down if making bread turns out to be your thing. Experiment with different flours, or find something you like and stick with it; the cost, in terms of both time and money, should discourage all fear." This bread has a chewy, thick crust. If you prefer a thinner crust (like my kids), simply place the rested loaf on a flat stoneware pan and bake at 350 until done (between 25 and 40 minutes, depending on the size of the loaf).
Units: US | Metric
Serving Size: 1 (1574 g)
Servings Per Recipe: 1