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Dr. Mike’s Ancient Grain No Knead Bread

Avoidance of modern wheat does not mean that you need to give up the tasty pleasure and nutritional benefits associated with the consumption of certain grains.  In our program, we avoid modern ultra-processed wheat products. Instead we focus on utilizing ancient grains.  One of the complaints I often hear with respect to making some delicious, wholesome, and nutritious baked goods is the kneading and time required.  Today, I am sharing an incredibly light, yet satisfying no knead ancient grains bread.  The beauty of this recipe is that it takes about 5 minutes to combine the ingredients.  You then let the dough rest in the refrigerator for 12 to 36 hours prior to shaping and baking.  This means that the dough can be made well ahead of time and you can break out the dough and bake up a delicious fresh hot loaf, whenever you most want it.  After all, a great food experience should be all about what you really want, not what you knead.

Ingredients:

  • 2/3 cup warm water
  • 1 tablespoon honey
  • 2 tablespoons yeast
  • 1 ½  cups emmer wheat flour
  • 5 cups einka (or einkorn) wheat flour
  • 1 ½  teaspoons salt
  • ¼  cup olive oil
  • 1 1/3 cup cold water

Directions:

Check the temperature requirements for the yeast you have.  Pour the warm water at a yeast blooming appropriate temperature into a small bowl and dissolve the honey.  Add the yeast and set aside.  While the yeast is blooming, combine all the remaining ingredients in a large bowl.  After 5 minutes, make sure that the yeast has started blooming.  Add this to the mixture and mix well with a wooden spoon or fingers.  The dough will be rather moist and sticky.  Seal the top with some cling wrap to avoid the dough drying out and allow to rise at room temperature for about 45 minutes to 1 hour.  Making sure the dough is sealed, place in the refrigerator for 12 to 36 hours.

To bake the dough, remove from the refrigerator and allow about an hour to come up to room temperature.  On a lightly floured surface, form the dough into 1 or 2 boules.  Cover and allow to rise for another 1 to 2 hours.  Preheat the oven to 475°F.  Ideally, place a small baking dish with water in the oven and preheat a pizza stone or other ceramic to bake the bread upon.  Lightly score the top of the bread with 3 slashes and bake for 15 to 20 minutes.  Turn the oven temperature down to 425°F and bake another 15 to 20 minutes.  The loaves are done when they sound hollow and the internal temperature has reached 165° Fahrenheit.  Remove and allow to cool for several minutes and enjoy.

 

 

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