No-Knead Sandwich Bread? OH YES WE CAN.
So after making approximately 823 loaves of No-Knead Bread, during which time the kids refused to eat the crust because they are COMPETELY IN THE WRONG and don’t know from good food, Jim said to me, “Hey, do you think that you could make this in a loaf pan and cook it the regular way?”
To which I said coldly, “if you people hate my bread, JUST SAY IT STRAIGHT OUT.”
And then I burst into tears and ran away.
I tried it, and it worked!
Which was, in fact, both exciting AND annoying.
Because I am so mature that way.
No-Knead Sandwich Bread
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon yeast
1/2 teaspoon salt
1 1/2 – 2 cups cool water
2 tablespoons olive oil
1 tablespoon honey
Whisk dry ingredients together in a medium sized bowl. In a separate small bowl (or a 2-cup glass measuring cup), stir together 1 1/2 cups of cool water, the honey, and the olive oil. Pour over dry ingredients and begin to mix. Depending on how your dough looks, you may need to add a little more water.
After all the ingredients are combined, cover with plastic wrap and set aside. I also cover the bowl with a kitchen towel.
After 12 to 18 hours, the dough has risen, and is thick and bubbly and still does not resemble bread dough.
Turn dough out onto a heavily floured surface (I use a piece of parchment paper), where it will lie there, all flaccid and slug-like. Do not be scared.
Knead it very gently for a minute or so, until it looks more like real bread dough. Form it into a loaf-shape, place into a greased loaf pan, and cover with plastic wrap.
Let the dough rise for 30-ish minutes.
Place dough into pre-heated oven and bake for 35 – 40 minutes at 350 degrees, or until the internal temperature is between 190 and 200 degrees.
Be impressed with your bad self.
You just made homemade sandwich bread.
Let cool thoroughly (4+ hours) on a cooling rack for best slicing results.
Or just slather it with butter and eat it.
Click here for a printable version of No-Knead Sandwich Bread.