Organic No Knead Wheat Bread

We don’t eat a lot of bread in our family. In fact, my son didn’t even know what bread was until he was like 4 or 5 years old. When reading Peter Cotton Tail one night he asked “Dad, what’s bread?” We laughed and then realized he had no reason to know what it was. Most processed foods (like bread and cereal are not staples in our home).

Every now and then I get the urge to eat some home made bread. I have fond memories of my dad making home made bread and how that first slice of fresh bread right out of the oven was like a taste of heaven.

This recipe is the real deal… It’s SO not gluten free! So those with celiac disease or who may have a wheat sensitivity… stay clear. This recipe is perfect for those who can have wheat but want to avoid the more processed versions in the stores. Plus home made just tastes better right?

In all honesty, most gluten free breads you find in stores are highly processed junk filled substitutes. And many of them don’t taste that great anyway. So if you can have wheat, this is the way to go (in my opinion). Since my daughter no longer has a wheat sensitivity (praise the Lord!) we indulge in a bit of home made wheat bread every now and then. Unfortunately, I sold my bread maker back when my daughter first developed issues with wheat so now when I make bread I need a recipe that doesn’t call for a machine or spending hours kneading it by hand. I just don’t have the patience.

This No Kneed bread recipe is the perfect fit for our family. With no sugar and no kneading needed I love treating my family to this easy to make bread that I hope will create fond Saturday morning memories for my kiddos.

My son’s love language seems to be food, so I think this fresh bread may have been the highlight of his week.

Here is how I make this easy peasy no knead bread.

Note: You will need to start this the night before you make it (or 10-12 hours before you plan on actually cooking your bread. I just throw it together on a Friday night and pop it in the oven Saturday morning so that we have fresh warm bread for breakfast.

Ingredients:

• 3 Cups organic whole wheat flour
• 1 1/2 cups cool filtered water
• 1/4 tsp dry active yeast
• 1 tsp sea salt We buy our Redmonds Real Sea Salt at Thrive Market.

Directions:

1. In a medium size bowl mix your whole wheat flour, yeast and sea salt.
2. Add water and mix. I sometimes need to add a little more water to make sure the dough is not too dry.
3. Once everything is mixed well, place plastic wrap over the bowl and let it sit over night or for about 10-12 hours.
4. In the morning (or after 10-12 hours), line a glass Pyrex bread pan with parchment paper.
5. Form the dough into a loaf and place it into the bread pan.
6. Cover the bread with foil and place into an oven.
7. Preheat the oven to 450 degrees with the bread in the oven.
8. Once the oven is preheated set a timer for 30 minutes.
9. Once the bread has cooked for 30 minutes at 450, uncover the bread.
10. Cook for about 10 more minutes.
11. Take the bread out of the oven and allow it to cool enough to cut without burning yourself.
12. Enjoy!

Store in an air tight container to keep it from getting stale quickly.

I’m not sure how long this bread will last since we usually eat it all in 2 to 3 days.

It makes fantastic French toast (my kiddos favorite). I love it with homemade almond butter and a smidge of raw honey. That’s how I ate it today (with a side of eggs) as a pre workout breakfast on one of my higher carb days. SO good!!

There you have it. Feel free to comment or ask questions in the section below.

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