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Beautiful Crusty No Knead Bread

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Bread. A basic source of sustenance, nutrition and comfort, an art form, a vehicle for spreads and sandwiches, and the original travel food. With grinding stones dating back 30,000 years, making ground wheat barley and other grains into a transportable food, bread is attributed to being "central to the early formation of early human societies."* Imagine. One food being so core to our existence. Bread. 

There simply is not much better than smelling a fresh baked loaf out of the oven, cutting a steaming slice off and slathering it with butter (or Miyokos delicious vegan butter) and Strawberry Deliciousness.
This recipe is stunningly easy. 4 simple ingredients and no kneading needed.  Use the best quality organic flour you can and a stout cast iron dutch oven with lid for best results. 


Beautiful Crusty No Knead Dutch Oven Bread
By Joanna Cismaru

• 3 cups- all purpose organic flour 
• 1 3/4 tsp- salt
• 1/2 tsp- active dry yeast
• 1 1/2 cups- room temperature water 

Combine the dry ingredients in a mixing bowl and add water using a spatula or wooden spoon. Cover the bowl with a towel or a bees wax cloth (Khala and Bees Wrap are great brands)  and let your dough rise for 12-18 hours. Do not refrigerate your dough while it's rising. 

Preheat oven and cast iron pot to 450° F. Once heated, use oven mitts to remove pot then sprinkle the inside with flour or cornmeal.

Flour your hands then gently shape your dough into a ball, and drop it into the pot. Cover with a lid, and return the pot to the oven.

Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until bread is golden brown.

Remove your bread from the pot, breathe deeply, and enjoy! 


Cutting a loaf of crusty bread next to jar of strawberry limoncello deliciousness jam


Fresh baked bread next to a dish of grass fed butter and a cup of fair trade coffee
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