Home baked bread not only is delicious but it also makes the house smell like a bakery. I am not a fan of spending a huge amount of time kneading and rolling dough so this no knead bread recipe is perfect for any day when I do not want to eat store bought bread. Once you make your own bread, there is no going back, you might never be happy again with the store bought ones. I baked my bread on a crisp spring morning and accompanied it with home-made strawberry preserve and local organic wild flower honey. This recipe calls for 18 o 24 hours rising period but that varies with the temperature and humidity in your area.

You will need:

1 tablespoon of dry active yeast

1 teaspoon sugar

1 teaspoon salt

1 tablespoon oil (olive/ vegetable)

1 cup water at 125°F (52°C)

2 cups of whole wheat flour

What you need to do:

Combine the yeast and sugar in the water and leave it aside for 15 minutes or until it is frothy.

In a mixing bowl, add all the other ingredients and the yeast solution an combine well with a wooden spoon till there are no lumps. The dough will be very sticky and wet but do not add any more flour at this point.

Leave the dough to rest for 12 to 18 hours. If where you live is humid and warmer you can reduce the time to 8 hours.

After the raising time, flour the work surface and scrape the dough from the bowl. Try making a rough ball of the dough. Add some extra flour if the dough is very sticky and if not leaving the work surface.

Dump the dough ball into a preheated Dutch-oven at 425 °F and bake covered for 35 minutes and then uncovered for 10 minutes. You can also bake it without a Dutch oven; just use a heavy duty aluminum foil to cover the baking container that you are using.

Let the bread cool completely on a wire rack before slicing it.