Welcome to the first post of Kneading Adventure!
I’ve wanted to start this blog for a long time but every time I sat down to write the first post it seemed daunting and overwhelming. I had no idea what to write, I was worried the pictures wouldn’t be good enough and no one would read it. With the start of the new year, I decided to throw caution to the wind and just go for it.
I spent a lot of time thinking of a name for this blog. I finally settled on Kneading Adventure for several reasons. I absolutely LOVE bread! But not just any bread, good bread, with a nice crunchy crust and a chewy inside. Growing up, we often had fresh homemade loaves from our grandparents and as a result, I have a weakness for good bread. I also wanted this is be a place to share my love of the outdoors and the adventures I have in the kitchen, Colorado and abroad.
No-Knead Honey Whole Wheat Bread
Prep Time: 10 minutes + rest time (12-24 hours)
Cook Time: 45 minutes
Yields: 1 loaf
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 cups water, lukewarm
2 tablespoons honey
In a large bowl, mix together both flours, salt and yeast. In another bowl, combine water and honey until the honey is mostly dissolved. Add the honey mixture to the dry ingredients and stir until combined. The dough should be wet and sticky. Cover the bowl with plastic wrap and let it rise for 12 to 24 hours. The dough is ready when it has approximately doubled in size.
Place your dutch oven pot in a cold oven. Preheat the oven and pot to 450°F.
While your pot is preheating, flour your work surface. With floured hands, gently remove the dough from the bowl and roughly shape it into a ball by tucking the sides underneath itself. When the pot and oven have reach 450°F, remove the pot and place the ball of dough in it. Cover the pot with the lid and place it back in the oven for 30 minutes. After 30 minutes, remove the lid and bake for another 15 to 20 minutes, until golden brown.
When the bread is ready, transfer it to a wire rack to cool. Allow it to cool for at least 30 minutes before cutting into it.