I am not a bread maker. Real bread makers are artists. Bread making should be left to the professionals. Ok, now that I’ve dumped all of those disclaimers on you, let me confess – -I make bread. There, I said it. I not only make bread, I make all of the bread currently in my household. Boom!
You see, we’d become kind of bread snobs in my house. Bruce, Sasha, and I had gotten used to eating $7 loaves from the local artisans at the farmer’s market or around the corner and anything else just tasted like cardboard. I began to think “Tracye, you’re a cook. You like cooking. You’re not afraid of a little yeast and flour, right? You love $7 bread but your budget doesn’t. You can do this! This is what you do for love and a living girl. Fear no dough!” So, to Google I went. First stop – – The New York Times adapted recipe of “No Knead Bread” (Enter choir singing angelically in background). So super easy that even “I do headstands but don’t bake bread” Tracye could do it. So, with visions of warm, tasty bread in my head, off I went into the wild yeast yonder.
Two fab loaves later and I was hooked (and so were Bruce & Sasha). I loved this idea of little effort with the “no kneading” deal and yummilicious results. So, I got cocky (in a yoga, no ego kind of way, right?) and started experimenting. But, here’s the thing, and back to my disclaimer – -“Real bread makers are artists”. I am a yoga teacher who cooks up pretty good stuff. Different. That being said, I dove in with a passion to make the best bread in my house (Because they’ll love me regardless of my bread making skills).
I loved the idea of playing with gluten-free flours like buckwheat, rice, and chickpea and my “experiments” turned out mostly great and some not so great but, edible, nonetheless. I finally hit pay dirt and handstand hop ups with what is now known, with salivating enthusiasm among the B & S (Bruce & Sasha), family and friends as The Black Bread.
I still bow down to the true bread artists of the world, but I must say, this is some good stuff. Not bad at all. Not bad at all!
Mix it up, play with your food, change a few things, skip a few things here and there. You probably won’t break it. You never know where it will take you but I’m sure it’ll be divine!
1 ½ c bread flour (I like King Arthur’s)
1 ½ c warm water
¾ c rice flour (I use Bob’s Red Mill)
¾ c buckwheat flour (and again, Bob’s Red Mill)
¾ c rolled Oats
1/3 c raw cashews, chopped
1/3 c unsalted, sunflower seeds
¼ c flaxseed meal
1 Tbs honey (Get the good stuff! We love Fall Flower from Tremblay Apiaries!)
1 tsp sea salt
¼ tsp active yeast
- Combine flours, yeast, salt, and water in a bowl. Mix with a wooden spin until all ingredients are incorporated. It will be nice and gooey. Cover with plastic wrap and sit for 12-20 hours (It’s usually closer to 20 hours for me since I’m in between yoga classes.)
- Mix in remaining ingredients and with a wooden spoon, scoop the dough onto a floured surface or right onto parchment paper (Really, it’s just so much easier in the end with this recipe.). Use your hands or spoon to fold the ends toward center to form a ball. Cover bowl with a towel and let sit for 2 hours. At 1 ½ hours preheat oven to 450F for 30 minutes. Place a covered pot into the oven and continue preheat for remaining 30 minutes.
- Let’s bake this baby! So here’s where I take a left turn (smile). Keep the dough on the parchment (Believe me, you don’t want that honey sticking your bread to your lovely Dutch oven/pot). Quickly, yet carefully, remove the very hot pot from the oven. Place the parchment with dough in, cover, and put it back in the oven for 25 minutes top on. At 25 minutes, remove the top and bake for another 3-5 minutes.