Here it is. Linda's favourite bread recipe.
Don't worry about straying from your locavore ways to make it. There are local sources of flour. Morningstar Mill on the border of St. Catharines and Thorold has been known to grind local grains into flour.
To add a twist and some colour, there's always Vintage Flour, made of grape skins.
There is also a farmer from Campden, whose name escapes me right now (he often sells potatoes in the back corner of the St. Catharines farmers' market) who grows wheat and grinds it. And as soon as I find his name, I will post it.
If you want organic, Oak Manor Farms in Tavistock is a good source and available in most large grocery stores, including Zehrs and Real Canadian Superstore in the health food section. That's where you'll also find Hockley Valley flour, which is based in Organgeville.
No Knead Artisanal Bread
From: Friday Night Dinners by Bonnie Stern
I love this plain or made with 2 parts all purpose flour and one part whole wheat. Or add 1 cup pitted black olives, 1 tbsp. chopped fresh rosemary and 1 tbsp coarsely ground black pepper. Another variation is 3/4 cup each toasted walnuts and golden raisins. Or...3/4 cup each coarsely chopped dark chocolate and dried cherries. Or 1 cup golden raisins and 1 tbsp. lightly crushed fennel seeds.
3 cups all purpose flour ( or part whole wheat)
1 tbsp kosher salt
1/2 tsp dry yeast
1 1/2 cups water, plus 1 tbsp, at room temperature.
Extra flour, wheat bran,cornmeal, sesame seeds, etc.
1) In a large bowl combine flour salt and yeast. Stir in water. Dough will be a sticky mess. Cover with plastic wrap. Cover with tea towel. Let sit at room temperature for 12 - 24 hours. Dough should double and have bubbles on the surface.
2) Lay clean towel on counter and flour heavily. Scoop out dough (it is a little messy) and pat into rough rectangle. Cover lightly with plastic wrap and let sit 15 minutes.
3) Place another clean towel on work surface. Rub with flour and sprinkle with bran, cornmeal or sesame seeds. (Use enough flour so dough does not stick). Fold dough into thirds and brush off any extra flour. Fold into thirds again to form a rough cube. Place seam side down on second tea towel and dust top with flour, bran, cornmeal or sesame seeds. Fold tea towel over top. Let rise for 2 hours.
4) After 1 1/2 hours, preheat oven to 450 F. Place a medium-sized, heavy cast iron pot with a lid, empty in the oven, and heat for 30 minutes.
5) Very gently slide your hand under tea towel holding bread. Open tea towel, carefully flip bread into hot pot. Cover and bake at 450 F for 30 minutes. Remove lid and bake for 20-30 minutes longer or until browned. Cool on a rack. Be really careful. Bread and pot are extremely hot!
You can use nearly all whole wheat flour.
It is great, seems to work every time!
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