bagel bread

our friend Karyn gifted us this fabulous, no fuss bread recipe.  i have to admit, that after using a starter, making bagels and the tedious process of hearth breads, i was skeptical about this "no knead" bread. how could a bunch of flour, yeast and water just sit for 18 hours and then bake into something tasty? 

well, it did. 

the recipe below works best in a 3 1/2 quart enameled cast iron pot with lid or dutch oven ~ remember, start this the day prior to when you want to serve it.

4 cups whole wheat flour

2 cups all purpose flour

1/2 tsp yeast

2 1/2 tsp sea salt

3 1/4 cup water 

(stir the above ingredients until blended)

cover bowl with plastic wrap and a heavy plate, allow to rest at room temp (70*) for 12 - 18 hours.

dough is ready when little bubbles appear on the surface.

heat oven to 450* and pour dough into lightly greased dutch oven, sprinkle the top with a mixture of the following:

dried onion flakes

dried garlic 

sesame seeds

poppy seeds

caraway seeds

sea salt.....(hence the name Bagel Bread, as these are our bagel toppings)

bake for 30 minutes with the lid on,

remove lid and finish baking for 15 more minutes.

let cool on wire rack.

recipe is easily cut in half