Michael Smith’s no knead bread

by Gay Cook

This is a delicious bread recipe from Michael Smith, a well known chef from Canada’s east coast. I hope you will find have fun making this tasty treat especially when it’s enjoyed with lots of butter.Don’t hesitate to call (613 728-3253) or write me at millstoneeditor@bell.net.

Read more at http://www.foodnetwork.ca/recipe/michael-smiths-no-knead-bread/9530/#JJZwkXGhj0RDLZC8.99

1 loaf of Country Bread

  • 2 cups all-purpose or bread flour
  • 1 cup whole-wheat flour
  • 1/2 cup any multi-grain mix
  • 1/4 tsp of active dry yeast
  • 1 1/4 tsp salt
  • 1 5/8 cups of war
  1. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
  2. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form.
  3.  Knock the dough down and form it into a baking pan or in heavy casserole pan with lid. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
  4. Bake 45 minutes in an oven preheated to 425 degrees F.