Whole Grain Bread Baking on the Go!

Have you ever bought a loaf of bread to take with you to a destination, only to have smushed when you get there?  MaMa's come up with a solution!  You know how I told you about her new obsession with the Lahey No-Knead Bread Making Method?  Well, there are so few ingredients, that the last time we had plans to be gone for a few days and wanted to take some bread with us, she bagged up the flours, salt and yeast so she could make bread when we reached our destination. Genius, huh?  Just add water, mix and let rise!  It doesn't get much easier (or tastier) than this for bread on-the-go.

Barley Bread - Lahey No-Knead Method

MaMa has been having so much fun experimenting with the Lahey No-Knead Bread Making Method, she's been trying all sorts of variations on the loaf she originally posted about.  This Barley Bread is a fun twist.  MaMa says that she'll never need to buy a loaf of bread again, with as easy as making bread is with this method.  I think she might be serious too...we haven't had any store bought bread since she started playing around with this method.

Ingredients for Barley Bread:

3 c Joseph's Grainery Barley Flour
1 1/4 tsp salt
1/4 tsp active dry yeast
1 1/3 c water

Directions:  In a large bowl, stir together the ingredients.  The dough will be shaggy and sticky.  Cover and let sit for at least 12 hours, preferably 18 hours. 

About 30 minutes prior to baking the bread, preheat the oven to 450 degrees.  Once the oven reaches temp, place your dish in the oven to warm (without the dough in it).  Once the dish has warmed, remove the dough from the bowl and form a loaf with your hands and carefully place it in the warmed baking dish.  Bake for 30 minutes covered, then an additional 15 minutes without the cover.  Let cool on wire rack before slicing.

Lahey No-Knead Bread Making Method

Yep, we're finally trying our whole grain hand at the Jim Lahey No-Knead Bread Making Method.  We'd been hearing from several sources that it's definitely the way to go for a simple, no-fuss loaf of bread, but we didn't have a cast iron pot/dutch oven and didn't want to purchase one for an experiment.

A friend Grandpa and Grandma's from high school, Chris Schierman, called MaMa this morning to share her bread making experience using our Hard Red Whole Wheat Bread Flour and the Lahey Method.  It was her call, and the fact that she doesn't use a fancy covered pot to make her bread, that made MaMa decide to try her hand at it.  So, the photo above is of our dough, we're told that it's supposed to be a bit shaggy, so hopefully we're off to a good start.  Now to let it rise for 12-18 hours.

We'll keep you updated on how our little experiment goes.  Have you tried the Lahey Method?  Have you tried it with whole grain flours?  We'd love to hear any pointers you may have!