**Guest post by Gretchen Kingsley
Prior to my daughter being born, I was found in the kitchen a couple of times a week making bread. I LOVE bread. But since, I’ve only sporadically found time to make bread in the bread machine and it just doesn’t compare to oven baked bread. So, when she gave me this recipe to try last week, I was elated. I tried it that night. The best part of this recipe is that it takes about all of about 10 minutes of my time…for the WHOLE process. Yes it takes about 24 hours from start to finish but only 10 minutes of MY time. Mix this recipe up in the evening before bread and you will have fresh bread ready for dinner the following night.
No-Knead Soaked Whole Grain Bread (makes 1 loaf)
1/4 tsp. active yeast
1 ½ cups warm water
1 tsp. honey
3 cups flour (combination of whole wheat & white or entirely whole wheat. Do to your liking.)
1 ½ tsp. salt
Corn meal for dusting (optional)
Dissolve yeast in warm water and honey.
Pour in bowl and add flour and salt.
Stir until blended. Dough will be very liquidy and sticky. Do NOT add flour!
Cover bowl with plastic wrap and let rest at least 8 hours, preferably 12-18 hours, in the oven overnight. I turn on the oven light.
When dough is ready it will be bubbly and have risen. Punch down.
Spray a small amount of oil on bread pan (stoneware works great for this) and dust with corn meal.
Again, DO NOT add more flour. It will be liquidy.
Put bread in and sprinkle cornmeal on top. Let rise until doubled.
Preheat oven to 425 degrees. Put pan of water on shelf below.
Bake for 10 minutes and then lower temp to 350 degrees and bake another 30 minutes.