Seriously. This is really, really easy to make. And it’s absolutely delicious. It’s a no-knead bread, so it takes a long time to rise. But, as a reward for your patience you get the ease of not kneading and the excellent flavour of a long rise bread. Let’s get to it:
- 2 cups of Bread Flour (or Hard Red Wheat Flour if you grind your own)
- 1 cup of Soy Flour
- 2 tsp of Salt
- 2 pinches of Sugar
- 1/2 tsp Active Dry Yeast
- 13.5 oz. (400 milliliters) of slightly Warm Water (NOT hot. Hot water will kill the yeast.)
- Olive Oil
- Pour the warm water into a large bowl.
- Put the yeast in and slosh the water around until it dissolves.
- Dump in the bread flour, soy flour, salt and a couple of pinches of sugar.
- With an oiled baking spoon, stir up all the ingredients into a thoroughly wet dough ball. If it looks too wet, don’t worry. It’s supposed to.
- Drizzle olive oil around the circumference of the bowl and let it run down the sides and puddle slightly around the dough ball. This just coats the sides a little so that the dough is easier to remove later.
- Cover the bowl tightly with plastic wrap and place a kitchen towel on top to block the light.
- Let it sit on the counter for 12 hours.
- Now grease up a bread pan(I spray it with PAM) and dust it thoroughly with all-purpose flour. We don’t want the bread to stick to the pan.
- Using a greased baking spoon, turn the dough out into the bread pan.
- Cover the bread pan with the same plastic wrap and towel you used for the bowl.
- Let it sit for about an hour and a half. You just want it to re-rise a bit and fill out the pan.
- Set the oven for 425°F and put the bread in with the oven still cold.
- Once the oven hits 200°F, set the timer for 1 hour.
- When it’s done, take the bread out and put it on a cooling rack. Let it cool down for about an hour before eating.
Slather some butter on a slice of this and enjoy. Once you’ve made it a couple of times, you’ll be able to crank the dough out in about 10 minutes flat. You’re total active time (minus the rise times) is about 15 minutes of work. Perfect!
You can use 3 cups of bread flour instead of the 2 + 1 cup of soy flour, but the soy helps in two ways. It drops the carbs and gluten considerably. And soy flour contains lecithin that helps the bread be spongy and moist on the inside. I’d suggest leaving it in.
A good way to prep this is to mix up the dough before bed and let it rise overnight. You can then pop it in the oven for breakfast. You can also mix it up after breakfast and it’ll be ready at dinner time. This is usually what I do. I’ve made this bread probably 25 times. It’s the only recipe I use now.