I watched the video Dr D posted on baking no knead bread in a cast iron dutch oven.  I made it with white spelt and it was scrumptious!!!

I only let mine work for 8 hours but it was still great!  I have been getting a spelt french bread from the HFS with the same crunchy crust and texture and couldn't figure out how they did that.  Now I know.  The loaf was flatter with the white spelt.  I think I will use an extra half cup of flour next time.  

Thank you Dr. D'Adamo!  This diet is not restrictive, it's expansive!  Everyone else can eat the boring horrid wheat.  

Glad you enjoyed it. The method is indeed a revelation. Very close to how the Egyptians made bread. Roman legionaries made a similar type of bread when in the field as well.

Try to let it rise for at least 12 hours. You will get a great rise. Basically, it's ready when there are lots of little bubble on top. The crust comes from the steam generated in the first 30 minutes of baking while you have the cover on. Throw in some flaxseed husks (about a tablespoon). You won't notice their taste, but will be very happy the morning after!

I plan to try some with the sprouted grain flours I make!

thanks for sharing the video with us!

can t wait, but with all the remodelling going on here at home it will have to wait!

so I bet your first loaf was a winner, too, right?   yumm!!!

I'm Going to give it a try too. and now that you mentioned it was how the Egyptians made bread
I more intrested that ever. Love the old Egyptian ways
I have a couple dutch ovens that need to be used.

I going to buy me a dutch oven today...watching the video reminds me of my Italian grandmother when she used to make bread when I was small ...it had the same look


Question...where do you put the dough to sit for 12 hours or more...if the fridge or do you leave it outside and if outside do you cover it with something

Wow...yep looks like a four or a six year old could make that.   And...after waiting, at least, 12 hours, it only takes 20 minutes to bake.   Oh wow...ghee and pumpkins seed butter.  It sounds so yummilicious.   I better not make any...well...maybe for the A's.

Mikeo...I would just make it and cover it with a tea towel and keep it in your kitchen either on the counter or kitchen table.  That is what I usually did for homemade bread that is kneaded.

Debra

Hi Everyone,

Where can I view Dr. D's video on baking the bread
Egytian Style?

It sounds delicious. I'm only eating Manna Bread occasionally.

I wonder if it would work with rice flour?
Thank you.

Cordially,
Margaret

you should season your pot before you use it for the 1st time

http://www.burger.com/doseason.htm

here scroll down a little to see the screen

http://www.dadamo.com/bloggers/p/

I watched the video too.... and realized I had the exact same green enameled cast iron dutch oven that is shown in the recipe. I wasn't so sure though... seemed to have very little yeast for spelt bread and lots! of salt. But I thought I'd (very skeptically) give it a whirl.

All I can say is... wow!! What awesome bread!!!! I am amazed!

I mixed up the bread last night and the just made dough does indeed taste very salty. I baked it this morning after about a 13.5 hour rise. I covered the bowl with plastic wrap and let it rise out on the kitchen counter overnight. In the morning it had little bubbles all over the top just as Dr.D described. I used white spelt flour as the only flour. The dough was veeeeery sticky as I suspected it would be and I was glad to have my pastry knife for forming and shaping the loaf, as well as using extra flour. I drenched the outside of the shaped loaf with oat bran as I was afraid it might stick to the pan. As I did not have a tea towel for inverting the bread into the hot dutch oven, I just shaped the loaf on a plate instead and inverted it as per the video example (most often in bread making, you bake the loaf with the smooth side up) put on the lid and shut the oven door.

When it was done... oh my... yes... quite the crust but the inside was so moist!!! soft and chewy. It was a big hit with my boys too. It did not stick to the dutch oven at all and no salty taste either.

Brilliant recipe! Just loved it! Thanks for sharing it Dr.D!!

This is my favorite way to make bread. Thanks so much for the video, Dr. D! This is indeed very similar to the way the ancients made bread. They baked it in clay pots with lids. Also, the starter for bread was possibly also used to make beer. They drank it through straws to strain out the barley husks.

Roman soldiers in the days of the Republic often marched into battle with provisions that consisted of bread baked to hardtack consistency, and fermented cabbage. Both would keep under most conditions and provided B and C vitamins, at the very least. Supplemented by whatever they could forage or steal, it kept them relatively healthy.

just ordered my pot off  Ebay...wanted one with bigger handles

My daughter makes this bread and told me about it.  I tried it several months ago with spelt flour and found it to be delicious.  I think it is the long rise that develops the flavor.

Would someone mind sharing this recipe in text as I'm still old-fashioned and have dial-up Internet service?  The sound and video kept cutting in and out for me, so I just could not figure out what to do.

3 cups compliant flour
1/4 tsp instant yeast
1 tsp and 1/4 salt
mix all together

add 1 cup and 1/2 water
bring it all together quickly no kneading
cover and set aside for 12 hours

dump the stringy dough onto board flatten a bit with your palms
fold over like a small package, seam down onto a cloth sprinkled with compliant germ or brand, flakes, seeds...whatever......sprinkle the top also.
fold the cloth loosely so dough expands into a circle with the same diameter as your dutch oven.
plop into a preheated dutch oven put the hot lid on, stick in oven at 500 degrees for 30 mins.
then take the cover off and leave another 15 to 20 mins to caramelize the crust.

Yes, Yes. Made my third loaf (spelt with flaxseed husks, again).

Like my friend Bob says, after a while you can just forget about the measurements and do it by feel and eyeball.  I have discovered that if you bump up the yeast a bit (to like 3/8 teaspoon) you can get the first rise over in about 12 hours, which means that the whole shebang fits into an 'evening prep, morning bake' cycle very nice.

I wonder if it will work if I tried it with whole rye flour

I'm not sure if I can get a Dutch oven here but I do have good clay pots.

Maybe I should try one next weekend..

Cheers,
Yaman

Hey Yaman!

It's a little harder getting whole rye to rise, but possible..

Any pot with a cover that is oven safe will work.

Well, I ordered my iron cast DUTCH oven yesterday from Horsemann Outfitter here in Holland. Great shop in old cooking gear...    
No way ordering from amazon.com... Dutch bread is baked in an orginal dutch oven..

We Dutch we know how to deal with water and .... with bread... I must say I am proud of this culinary heritage...

I was amazed watching the video.. Sooo easy!!    

Normally baking my spelt bread doesn't take much time.. just half an hour if I want a loaf for breakfast.. Or in my breadmachine, which takes more time...
But this no knead bread looks awesome.. Can't wait my time to get hold of my dutch oven...

Please let's exchange more recipes for this awesome bread..

Cocky

Quoted from admin

Hey Yaman!

It's a little harder getting whole rye to rise, but possible..

You are right Peter. It's always a challenge with getting whole rye to rise However I've got to find a way of getting it done, now that rye is beneficial for me.

Maybe I'll try adding some carob (blackstrap) molasses and a little more yeast.

Cheers,
Yaman

Lola -
Thanks for posting the recipe.  I hope regular yeast will work.  I wonder if no yeast would work too?  Pacific Bakery makes their breads with no yeast.

You could try making a sourdough starter to use in this bread. The starter takes a few days to work, but once it's established you can keep feeding it and use it in place of commercial yeast. Sourdough gives your bread that nice tangy taste! I'll see if I can find a recipe for the starter.

good morning,
I have my bread rising this morning to give this a try.
My creation will either turn out real good or a total flop, will just have to wait and watch.
I make a yummy bread in my bread machine which has cheese, garlic and sun-dried tomatoes in it so I am tweaking the recipe to fit this one
I started with 2 cups spelt flour & 1 cup of oat flour
1/2 tsp yeast
salt
a little less water than the 1.5 cups since I am using a 1/4 feta cheese
2 cloves garlic
oregano
mixed and rising now
I will add the tomatos on the 2nd mix
they will be drained of the oils and chopped up I will use a 1/2 cup.
has anyone considered cooking this outside in a bar B Q?
I sure don't want to run the oven this PM if I don't have to.

I m sure your loaf will be a hit!
let us know how it works out!

Quoted from Brighid45

You could try making a sourdough starter to use in this bread. The starter takes a few days to work, but once it's established you can keep feeding it and use it in place of commercial yeast. Sourdough gives your bread that nice tangy taste! I'll see if I can find a recipe for the starter.

I have bought sourdough starter from the HFS but it is wheat-based...  would be great to have a non-wheat starter.... thanks Brig!!