In this weeks episode I delve into a method of baking called no knead. No knead bread are wetter and can last in the fridge as dough for 7-14 days, making them great for busy families. No knead is where I started my journey to homemade bread. I stumbled upon a book called Artisan Bread in Five Minutes a Day and I never looked back. This book changed my attitude about baking homemade bread, gave me confidence and success. Today’s recipe is from Healthy Bread in Five Minutes a Day which I highly recommend if you are interested in fast, easy bread baking with whole grains. After the step by step instructions in the video stay tuned for the quick tips! The quick tips are my extra gift to you guys to help you be successful the first time you make this! This is a great recipe for this weekend ( the Superbowl!), I serve pizza at get togethers often, even to people who don’t prefer whole wheat. I will just say I have never had any leftover! Whole Wheat pizza for the win!
**Please note – read the whole post and watch the entire video one time through before you start, you never know what tip I might add in at the end**
1 3/4 Cup warm water
1 Tablespoon Active Dry Yeast
1/2 Tablespoon Salt (Optional)
3 Tablespoons Vital Wheat Gluten
1/2 Cup Olive Oil
3 1/2 Cups Whole Wheat Flour
Mix all ingredients until just combined ( if you plan to make this ahead mix it right in an airtight Tupperware that is big enough for the dough to double in size)
Let rise on the counter, covered lightly (not airtight) for 2 hours
After 2 hours you can either: start make pizza, or store the dough up to 2 weeks in the fridge. When storing put the lid on the Tupperware but don’t seal it completely it will keep rising even in the fridge, just pop a corner of your Tupperware.
To make the pizza- dust the dough, and some parchment paper with whole wheat flour. Grab a chunk of the dough. Shape this into a ball by stretching the top toward the bottom, all the way around the ball to make a smooth surface – see the video for a better explanation of this step.
Roll the dough out to form the crust of your pizza. Keep in mind the dough is bread and will rise a bit when you cook it, so make it a bit thinner than you want it to end up being.
Top you pizza with desired toppings.
Pick up the pizza and parchment and slide it into a preheated 450 degree oven with a pizza stone* for 8-12 minutes depending on how thick your pizza is. When the cheese is melted and bubbly and your crust is as crisp as you want your pizza is done!
Let cool, slice, and enjoy!
*If you don’t have pizza stone you can preheat your oven with a cookie sheet inside. Slide your pizza on that and it will work just fine.
Once you discover you love making pizza and how healthy it can be you are going to want a pizza stone. You want one that is thicker- I went through 3 cheap ones that cracked before I finally bought a better one. I could have saved a lot of money and annoyance if I just bought the good one first! Here is one I recommend Old Stone Oven 14-Inch by 16-Inch Baking Stone
Thank you for watching! If you know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!