Crusty Bread
Nutritional Info
- Servings Per Recipe: 64
- Amount Per Serving
- Calories: 45.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 109.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.5 g
- Protein: 1.4 g
View full nutritional breakdown of Crusty Bread calories by ingredient
Introduction
This is as close to German bread as I can come, even sour-dough, and it is soooo easy! This recipe will make four loaves. This is as close to German bread as I can come, even sour-dough, and it is soooo easy! This recipe will make four loaves.Number of Servings: 64
Ingredients
-
* Flour, whole grain, 1 cup
* *Wheat flour, white, all-purpose, unenriched, 5.5 cup
* *Active Dry Yeast, 1.5 tbsp
* Salt, 1 tbsp
* Water, tap, 3 cup (8 fl oz) lukewarm
Directions
Measure out the yeast and salt in a bowl, add the lukewarm water and stir.
Scoop and scrape the flour out of the container (scoop with the cup measure and scrape the overflow off with a knife.) and add to the water mixture all at once. Stir with a wooden or plastic spoon (no metal) until well incorporated, 'do not knead!'
Lightly cover, do not seal and let the dough rise for about two hours.
It is a wet dough, when you take a grapefruit portion out, dust the surface with flour and your hand, too. DO NOT KNEAD!! Fold the bread under, until you have a tight ball. It should not take any longer than 20 sec. Dust a pizza peel with corn flour and let the dough rise for 20min, cover with a light cloth. After 20min turn the oven on to 450F, put a baking stone on the middle rack and let the dough rise for another 20min.
After rising (it will not rise very much) dust the dough with flour and cut lightly on the top. Slide the bread onto the stone and put a cup of water on the bottom of the oven, closing the door quickly. Bake for about 35min, or until the bread sounds hollow when you knock the bottom. Cut when cool, it is easier.
You can bake bread right away, or store the dough in the fridge and use it up a little at a time. If you make the dough in the same container every time and leave it in the fridge for a while, it will turn into sour dough.
Number of Servings: 64
Recipe submitted by SparkPeople user ZOEMOM37.
Scoop and scrape the flour out of the container (scoop with the cup measure and scrape the overflow off with a knife.) and add to the water mixture all at once. Stir with a wooden or plastic spoon (no metal) until well incorporated, 'do not knead!'
Lightly cover, do not seal and let the dough rise for about two hours.
It is a wet dough, when you take a grapefruit portion out, dust the surface with flour and your hand, too. DO NOT KNEAD!! Fold the bread under, until you have a tight ball. It should not take any longer than 20 sec. Dust a pizza peel with corn flour and let the dough rise for 20min, cover with a light cloth. After 20min turn the oven on to 450F, put a baking stone on the middle rack and let the dough rise for another 20min.
After rising (it will not rise very much) dust the dough with flour and cut lightly on the top. Slide the bread onto the stone and put a cup of water on the bottom of the oven, closing the door quickly. Bake for about 35min, or until the bread sounds hollow when you knock the bottom. Cut when cool, it is easier.
You can bake bread right away, or store the dough in the fridge and use it up a little at a time. If you make the dough in the same container every time and leave it in the fridge for a while, it will turn into sour dough.
Number of Servings: 64
Recipe submitted by SparkPeople user ZOEMOM37.