Can I just say...I love finding solutions to problems? Coaching, meet my food blogging days... (whew, it's been a while!)
Over the past week, I've been working intensively with a client who's been battling cancer for nearly a decade. She's a total rockstar and such a joy. With the addition of a new med, it's been hard to find food that she finds appetizing. We needed it to go down (and stay down) smoothly, be as alkaline as possible, and it needed to be packing a seriously nutrient-dense punch. Given that eating has now become a job and she's had to sacrifice so much of the enjoyment food once brought her, I thought I'd try and bring back the bread she once loved. For acidic reasons, bread is typically contraindicative of healing, and so reintroducing it in a non-inflammatory way was really important and a challenge I desperately wanted to take on for her. After all, she deserves to eat the food that brings her joy...especially right now.
I researched flour comparable to the white (no-so-great-for-you) flour I typically used when baking a loaf of no-knead bread and ran across spelt, which can be used in a one-to-one ratio with white flour. I also added in sprouted whole wheat and hemp hearts. OMG. This bread was to. die. for. and most importantly...she LOVED it.
Oh, also...I recently invested in something I've wanted for so long now, a Kangen water machine, and so I was able to use 8.5 pH micro-clustered, antioxidant-filled water for this bread and that was such a bonus in making it alkaline! (If you want one of these miracle machines for your home, my friend Armon Anderson can hook you up!)
If you followed my food blog years ago or you've read Jim Lahey's My Bread, you might recognize this process. And for those of you new to no-knead bread, get ready to have your mind blown. You're welcome.
It's SO easy.
2 1/3 cups spelt flour
2/3 cup sprouted wheat flour
1/2 cup hemp hearts
1 1/4 cup plus two tablespoons lukewarm water (preferably alkaline water)
3/4 teaspoon salt
1/2 teaspoon rapid-rise yeast
1. In a large, non-reactive bowl, stir together the spelt flour, sprouted wheat, hemp hearts, salt, and rapid-rise yeast.
2. Add the water and, using a wooden spoon or your hand, mix until you've formed a wet, sticky dough. (Note: if your dough is dry, feel free to use a more water a tablespoon or two at a time)
3. Tightly cover the bowl with plastic wrap and drape with a cloth. Place the bowl in a warm area of the room to rise for 12 to 18 hours. (Truth be told, I've gone 20+ hours with no knead bread dough before)
4. Once your dough has more than doubled in size and it and the surface is dotted with bubbles, the first rise is complete. Use a spatula to scrape the dough out of the bowl in one piece onto a tea towel dusted with wheat flour. Fold the dough over itself a few times. Cover loosely with tea towel and let rise an additional 1 to 2 hours. The dough is ready when it's almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise another 15 minutes.
5. 30 minutes before the end of the second rise, preheat the oven to 475 degrees, with a rack in the lower third, and place a heavy 4 1/2 to 5 1/2 quart pot and lid in the center of the rack.
6. Using pot holders, carefully remove the preheated pot for the oven and uncover. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Cover the pot and bake for 30 minutes.
7. Remove the lid and continue to bake an additional 15 minutes, until the bread is a deep chestnut color but not burnt. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.
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