Two years ago or so, the NYT published a recipe for no-knead bread in their food section. (I’d provide the link, but I can’t get to the recipe anymore without buying the NYT on-line or some such silliness.) I cut it out and thought about it for a while but it took the recommendation of a friend here in town a couple of weeks ago for me to finally make it.
I used the step-by-step process illustrated by the Steamy Kitchen blog and immediately upped the ante. The original recipe calls for 3 cups of bread flour. White bread is boring. Steamy Kitchen uses 1/2 cup of whole wheat and I opted for a full cup. This pic here showcases my second loaf, to which I added a generous handfull of shelled pumpkin seeds.
It is fabulously tasty bread and the pumpkin seeds give it a little texture and crunch. Their flavor, mixed with the bread and topped with butter, transports me to Germany and is much cheaper than airfare!