Wednesday, February 22, 2017

No knead crusty sour bread

Love the pores

Amazing taste and texture
Yummy with butter and wild berry preserve
Came across a recipe that inspired me to try making this version that's healthy, flavorful and so easy to bake. Making it was exciting. Takes few hours of waiting but totally worth it. Looking forward to expanding further in the next one.


1.5 cups white flour
1.5 cups whole wheat flour
10 gms instant dry yeast
1.5 tsp salt
3 tbsp milk powder
3 tbsp oil/butter
1.5 cups of warm milk and water mixed

  1. Mix all the dry ingredients in a mixing bowl.
  2. Add warmed mixture of milk and water. Its going to be very wet, but that is exactly how we want it.
  3. Do not over mix it but just such that the loose dough is made.
  4. Use 2 tbsp oil to get it all together.
  5. Clear up the sides, all this should take you just about 4 - 5 mins.
  6. Use another tbsp oil on the top to prevent it from drying it up.
  7. Keep it covered in a warm place for about 2-3 hours.
  8. Grease a loaf pan or line with baking paper, slightly grease it.
  9. Pour the batter slowly into this and use a bit of oil to smoothen it.
  10. Keep it covered up in a warm place for at least another 5 - 10 hours or even longer. This makes the dough develop big pockets of air which shall make it lighter and sour/ extra fermented.
  11. The longer this stays out, the more sour it gets. So its up to us. I left it for about 9 hours and loved the sour after taste.
  12. Preheat oven to 200 Deg C. Brush the top of the dough with milk, make a slit if you like.
  13. Put the loaf pan into the oven. And leave it to bake until its a good golden brown on top and sounds hollow when you knock on top. 
  14. Remove and brush with butter. Cool on a rack.
  15. Slice and enjoy with butter, I loved it with wild berry jam and butter.

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