1 Review

This is so easy and adaptable! I used 3 cups of all-purpose whole wheat flour, three cups of stone-ground whole white flour (it's a little denser than regular white flour), half a cup of rolled oats, and half a cup of ground flaxseed, as well as quick-rise yeast (because it's what I had). I let it sit out in the container overnight, then put it in the fridge for a day, and the next day I baked it all in four round loaves like the one pictured: 350 on cornmeal-dusted cookie sheets, with two loaf-pans two-inches full of water in the oven as well, for about an hour. It came out with a deliciously crunchy crust and moist inside, rather dense like a rye and a hearty flavour (so I think at some point I will try it with rye flour and caraway seeds). I shared it with a friend over pumpkin soup with pumpkin-cranberry ravioli and pumpkin ale, and it was DELISH! So easy to make with no kneading, I will definitely make this again and probably make it a staple bread recipe. It's just so easy! Thanks for sharing :D

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kittyroara November 05, 2010
Magic Bread Box (Yeast Bread All Week With Barely Any Work)