If you buy “nice” flour, like organic, whole wheat, cooperative union worker owned, it’s like $7-10 for a bag of flour, with which you can make something like 8 loaves of bread.
This bread takes VERY LITTLE EFFORT, you just have to remember to start a new batch the day before you run out of the last loaf.
Ingredients:
- 4 c flour
- 1/2 teaspoon yeast
- 1-2 teaspoons salt (less if using iodized, more if using kosher or sea salt, and to taste)
- 2 c water
Mix it all together in a bowl. It’ll be a very sticky, shaggy dough. Sometimes I add more water to get all of the flour incorporated. Not an exact science here.
Cover with plastic wrap and a kitchen towel.
Place in a warm space to rise for 12-24 hours, or overnight. 70° room temperature should be fine. I put mine in my laundry room, which houses my furnace and water heater. It’s like 80° in there.
The next day,
- Scrape the sides of the bowl and slightly deflate the dough
- Put a Dutch oven in your oven
- Preheat oven to 450°
- Cover the dough again and let rest for 30 mins
- Scrape the dough (I use a spatula) into the preheated Dutch oven, cover, and put in the oven
- Cook bread 30 mins, then remove lid of Dutch oven and cook an additional 20-30 mins to develop a golden crispy crust.
- Remove from oven and dump out bread onto wire cooling rack
To store, wrap in a plastic bag after bread is totally cool. I’m sure you will eat it all before it goes bad!
Eating Vegan with Crohn's Disease 