Prepare Every Needful Thing

"If ye are prepared, ye shall not fear"

Cooking With Food Storage–October 2013

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No Knead Whole Wheat Bread and Everlasting Yeast

no-knead bread

Chef Tess’ No Knead 4 Ingredient Overnight Wheat Bread

4 cups hard wheat flour

1 ½ tsp salt

1/4 tsp instant yeast (or 1/2 tsp active dry yeast)

2 cups water (under 110 degrees)

Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep covered 10-12 hours at room temperature until you’re ready to bake bread. Once it has risen overnight you have two options. Form into bread (or rolls, cinnamon rolls, whatever) OR it can be kept in the fridge up to 7 days and warmed to room temperature to use for bread or pizza etc. It takes about 45 minutes to an hour to get it up to room temperature (70 degrees).

Form into a loaf  and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased. Allow to rise in a warm room until doubled, about 2 hours. Bake at 375 degrees 35-40 minutes (meat thermometer will register 165 degrees or more). Enjoy!

Everlasting Yeast Tutorial

Save a small handful of above dough after rising and place in lidded container with ½ cup cool water.  Use to make a new batch of bread within 24 hours.  Dissolve lump in 2 ½ additional cups water and complete recipe as above.  Alternatively, dough can be refrigerated after 24 hours and used within the week as sourdough.

(©2012 Chef Stephanie Petersen. All Rights Reserved. Reprinted with permission. .  See her great original post with more details, tutorials and photo illustrations at: )

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