3 Crusty Breads (NO KNEAD)

Multi-Grain

Pepperoni & Mozzarella

Sliced View

White

The Mulit-grain was made as a full loaf. The White was divided in half, and one half had pepperoni and shredded mozzarella added to it. I can't decide which one I like the best, but the multi-grain is slightly leading the pack!

This will probably be it for awhile making crusty breads. I'm going to try making regular loaf pan bread, but following the no-knead method as described below. My shapes are not consistent with the crusty bread, since the dough spreads out in the cast iron pot. At least with a loaf pan it only has one way to go, and that is in height!

INGREDIENTS

3 cups Multi-Grain OR White bread flour (from Low Carb Foods)

1 teaspoon Fine Sea Salt

1/2 teaspoon instant or rapid rise yeast

1 1/2 cups water

2 heaping Tablespoons melted Spectrum Organic Shortening (non-hydrogenated)

DIRECTIONS

In a large mixing bowl, whisk together flour, salt, and yeast. Add water and melted shortening, and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 18 hours. DO NOT REFRIGERATE. I made mine at 3 P.M. and it was ready the next morning at 9 A.M. to get it into the oven.

Heat oven to 450° F, but first add your cast iron pot with lid on it, into the cold oven. When the oven reaches temperature, start timing for 30 minutes.

While it's heating, pour dough onto a heavily floured surface and shape into a ball. You can cover it with the same plastic wrap that was on your bowl. Let it sit there undisturbed until the oven is ready.

Remove HOT pot from the oven and drop in the dough. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove pot from the oven and place the bread on a cooling rack. Once it's cooled down, you can slice it with a serrated edged knife.

NOTES

My calculations in carb count is for the Multi-Grain recipe. Total carbs is 12g. I got 12 slices, including the 2 heel ends. The bigger slices should be approximately 1.2g.

Basically, it all depends on how many slices you can get out of the recipe. 

The full recipe of the White (both breads) would be 24g carbs. I would imagine that you could get 6 slices out of the white and 6 out of the pepperoni & mozzarella. Roughly 2g per slice.

To print this recipe, follow the instructions on my sidebar and go to Print Friendly!