One-Pot Sprouted Grain No Knead Bread {...so, so good...}



I am so excited to share a recipe I've developed with you.  This is my riff on the famous Jaque Pepin's One Pan Bread Recipe.  Only my recipe uses half sprouted grain flour...and that's the extent of my "development" of the recipe.

But that is enough of a tweak to make this one mine-all-mine.

You don't have to completely spend more than necessary on King Arthur's Organic Sprouted Whole Wheat Flour , but it does make this recipe a little easier to digest - however still not recommended for those with Celiac disease.

Here is what sprouted wheat flour looks like:



It is darker and a tiny bit coarser than all purpose unbleached.  Still, it is very soft and easy to work with.

You toss 4 cups (2 of regular all purpose, 2 of sprouted wheat flour) in a hard anodized, 3-quart nonstick saucepan {...you read that right...a saucepan...}
and whisk in 1 heaping teaspoon of yeast, and a teaspoon of salt - do not use coarse or Kosher salt for this recipe.







...add 2 1/2 - 3 cups of filtered water...



Combine with a wooden spoon until all is incorporated.

Then...put a lid on it.



I'm so sorry to annoy you with pictures of every little step - I got carried away with the moody, luscious light in my kitchen today.

Let it sit for about an hour-and-a-half to two hours.  Your sprouted wheat flour needs a little more time to do its first rise than regular all purpose flour would need.

Here is what it looks like, about 2 hours later:


You're going to stick that wooden spoon into it one more time, and "stir it down".  It will deflate.


Next, you stick it in the fridge for hours and hours, or even overnight.  {...not even lying to you...I would never...}



So I've made it a frivolous goal to have a pretty refrigerator interior, when I can.  My nest is empty now, and I am entitled to some pointless frivolity.  When your nest empties, you will be entitled, too.

This.  makes.  me.  happy.

After hours and hours or even after overnight, your bread dough will look like this:




Put it straight {...forthwith...immediately...instantly...} into a preheated 450 degree oven, and bake it for 35-40 minutes.  Start checking it at the 30 minute mark, because mine browned quickly after that.



See how it beautifully pulled away from the sides of the hard anodized, non stick, 3-quart saucepan?  I was a proud Mimi...so proud of this little loaf of goodness...





Try this recipe.  I promise, it will get you baking your own bread again.

{...and thanks in advance for pinning...I am so grateful to each of you...}
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