Rustic No-Knead Bread

Ingredients

o    3 1/2 Cups of all-purpose flour

o    1 1/2 to 2 tsp salt

o    1/4 tsp yeast

o    1 1/2 cups water

o    butter

o    sesame seeds

o    1 . In a large bowl combine flour, yeast and salt. Mix ingredients to distribute evenly. Add water. Stir until incorporated; dough will be shaggy and sticky. Cover bowl and let rest for 12 hours. (when the surface of the dough is dotted with bubbles the dough is ready)

o    2 . Place dough on a well-floured work surface then gently press dough being careful not to pop any bubbles then sprinkle the dough with flour. fold dough.

o    3 . Coat a second large bowl with butter. Sprinkle sesame seeds in oiled bowl. Place the dough seam side down in the bowl. Cover and let rise until more than double in size, and does not readily spring back when poked with a finger. About 2 hours.

o    4 . After about 1 1/2 hours, place a 6-8 quart heavy, covered pot (such as cast iron Dutch oven, pyrex or stone) in the oven to preheat with the oven at 450 degrees. When the dough has fully risen, carefully remove hot pot from oven. Turn dough over into hot pot. Cover and bake 30 minutes. Uncover and continue baking for additional 5 1o 10 minutes until golden brown. Cool on a wire rack. See variations of this recipe below:

 

Pumpernickel Variation

o    1/4 c cocoa

o    1/4 c dried onions

o    1 1/2 Table spoon ground caraway seeds

o    1 1/2 Table spoon whole caraway seeds

o    1/2 c rye flour

Add this to the original recipe with enough extra water to form a ball.

 

Cinnamon White Chocolate Variation

o    1/4 c cinnamon chips

o    1/4 c white chocolate chips

o    a handful of chopped nuts

o    Add this to the original recipe with enough extra water to form a ball.