Lazy Isn’t Always Bad Bread

This just might be the bread I’ve been looking for: no bacteria-breeding, no kneading, and best of all, no sticky dough goo-gaa to clean up. Everything is mixed together in a bowl, left to slow-rise in the fridge overnight and then baked the next day. The recipe’s creator, JW (from JW’s blog via The Fresh Loaf), calls it “Lazy Bread”. Hmmm…just because it’s lazy doesn’t mean it’s bad.

“Lazy” in this case is actually pretty good: well-developed flavor, nice crumb and not to mention, very, very pretty! ❤

To be honest, it’s still not exactly how I envision my perfect loaf recipe to be, but it’s prettttty close. Actually, JW made a recent update: instead of letting the dough rest for 30 minutes before refrigerating, it is refrigerated immediately. Then, after slow-rising overnight, the dough sits out and is left to rise for another few hours at room temp. Apparently, this yields even better results. I’ll be trying this new way next time; I’ll also be folding in my fruit and nuts, instead of just sprinkling them on top. (I realize the sugar is going to react with the yeast, but since the dough rises for so long, I don’t think the effect should be too drastic.)

Enjoy!

Whole Wheat Spelt Bread (adapted from a post on JW’s blog via The Fresh Loaf)

Makes 1 large loaf

INGREDIENTS

250 g lukewarm water (1/4 liter)

12.5 g fresh compressed yeast (or 5 g instant)

220 g whole wheat bread flour

110 g spelt flour

1 tsp salt

50 g sunflower seeds and raisins

olive oil

METHOD

  1. Stir together lukewarm water and yeast. Let it rest for 5 minutes.
  2. Mix together whole wheat and spelt flours; stir in the salt.
  3. Make a well in the center of the flour and pour in the yeast-water. Using a fork, gradually stir the flour into the water, from the outside in. This should take about a minute. Lift up the dough, grease the bowl with a little olive oil, and put the dough back in. Cover with plastic wrap and let rest for 30 minutes before refrigerating for 30 minutes.
  4. After 8-16 hours (or overnight to a few days), take the dough from the refrigerator and gently scrape it onto a floured surface. (I used my Silpat.) Do not knead! Just use your hands to roughly shape the dough into loaf form, tucking under to build tension on the surface. Cover and let rest for another 45 minutes. (The dough will spread a little.)
  5. Pre-heat your oven to 250 C (480 F). Then, score the dough and moisten the surface with water. (I used a pastry brush to brush water over the entire surface.) Sprinkle with sunflower seeds and raisins, or whichever grains, seeds and/or dried fruit you want (I pushed the raisins into the dough to avoid burning during baking). Moisten again with water. (This is perhaps important in order to also avoid burning).
  6. Bake the dough on the center rack at 230 C (450 F) for 15 minutes. Then, reduce the heat to 200 C (390 F) and bake for another 15 minutes. Finally, turn off the heat completely and leave the bread to sit in the oven for another 3-5 minutes. Remove and allow to cool to room temp. before slicing.

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