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No Knead Sandwich Bread!

February 28, 2014

It is only almost the end of February but IT FEELS LIKE SPRING! Mud is coming out everywhere and the snow is slush and then frozen ice patches in the morning. Super hazardous for dog walking, running and pretty much going outside. Is it really February? Hello, climate change. Either way, all of this warm weather gets me excited for summer!!! Woo!

Anyways, in efforts to clean up the life (cont. from New Years!) I am reverting back to my less-processed life plan and making a lot more stuff. Including my own deodorant (sorry, gross, but its way better!) toothpaste and sunscreen. I am also making my own crackers, hummus, corn chips, bread, jam, hot sauce and other typically “processed” store bought items. And I feel way better about all of it.

SO without further ado, a sandwich loaf that anyone can make. No long kneading and double rising time, no professional bakers kneaded here (baha!): just mix, wait and bake!IMG_0641

Whole Wheat No Knead Sandwich Loaf!

1 cup lukewarm water

¼ cup melted butter

juice of ½ lemon

2 Tbsp molasses (maple syrup or honey)

¼ cup warmish milk

2 tsp yeast

1 tsp salt

3 cups flour (I used WW)

Directions: Heat up water, juice, milk and butter until just about 100 degrees. Add yeast, molasses, salt and 2 cups of the flour. Stir well. Now add the last cup of flour gradually until you have a sticky, not kneadable, but also but not pourable dough. Transfer into a well greased 8×5” loaf pan and let rise for 45-60min. Meanwhile, preheat oven to 350F. When dough is done rising it does not spring back when you press it with your finger (gently!). Once this finger pressing perfection happens, place the loaf into preheated oven for 45 minutes or until its 190F in the middle. If it starts to brown on the outside before the time is up, you can tent it with some aluminum foil. If you eat lots, the recipe doubles well. IMG_0647


It is sooooo excellent. You can play with the amount of flour and dryness of the raw dough for the more dense vs. crumbly loaf (I like more dense, because you can slice it without it falling apart..). More dry dough will be more dense, less likely to fall apart bread where as wetter dough will be more cake-like and crumbly.

In other news, Mango Dog and I started a fundraiser for Potcakes in the Bahamas. You can help by donating OR purchasing yourself a sweet shirt at! There is a lot of info about the Potcakes and where the money will go as well as a mock up of the shirt on that link! Go check it out! Thanks!IMG_0664

Enjoy the end of the month. Welcome to Spring!

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