|the famous "no knead" recipe for new and old bakers alike|
After eight years of collaboration .....
between growers and bakers in the Valley we can buy bread make from local grains at bakeries* and home bakers can make their own with that same wheat. Look for bread flour from Four Star Farm sold at River Valley Co-op or purchase flour from Cliff Hatch at Upinngil Farm in Gill MA.
What you get when you work with local flour is a recently milled grain from either Four Star or Cliff Hatch. These two local flours have flavor and nutrients. They include the germ of the wheatberry and some bran.
Baking your own bread is one of the most soulful things you will ever do. It also comes to about $1 a loaf, when you get right down to it. Here is the world's easiest bread recipe. All you need is time, an oven, a good pan and the will to be happy.
Bread Recipe - No Knead (Adapted from Jim Lahey of Sullivan St. Bakery)
2 cups white flour
1 cup local whole wheat flour
1/2 tsp of active dry (grocery stores - check expiration date) or dry bakers yeast (natural food store - less shelf life)
1-1/2 teaspoon salt
1-1/2 cup spring or filtered water (or less)
Cast iron pan with lid
Mix dry ingredients with hands or wooden spoon, add water and combine
Cover and let rest for 14 to 20 hours
On a flour covered work surface, reshape dough into a ball place in covered bowl.
Leave in warm spot in the house (74 to 80 degrees) for up to 2 hours.
Preheat oven to 525 and heat empty pan with lid for 30 minutes
Reduce heat to 475
Remove lid from pan and drop the dough in, seam side down. Replace lid.
Bake for 30 minutes.
Remove lid and bake for another 10 minutes to brown.
Remove from oven and allow to cool for at least 15 minutes. Very important!
Pioneer Valley Bakeries with bread made with local grain:
Hungry Ghost, Northampton MA - 8-Grain Loaf and Crackers
Bread Euhporia, Haydenville MA - Granary Loaf