A couple of days ago I made a loaf of bread using my usual no-knead recipe, but using whole wheat flour instead of bread flour, as an experiment. As expected, it turned out a bit differently; a little too much moisture content, and a bit more dense. 🍞

Happy St Patrick’s Day! We enjoyed some homemade soda bread plus slow-cooker corned beef, carrots, and spuds. ☘️

The finished chocolate banana bread loaves.

I just made my first banana bread loaves, including chocolate chips. Turned out alright for a first try, though there are definitely things I could improve. 🍌🍞

My no-knead bread recipe:

Ingredients:

• 4 cups bread flour
• 1/2 teaspoon instant yeast
• 1 tablespoon kosher salt
• 2 cups warm water

Directions:

1. Mix ingredients the day before in a big bowl with a mixing spoon. Form into a ball.
2. Cover with plastic wrap and leave overnight.
3. About 3 hours before done time, discard plastic wrap & stir with a wet spatula. Re-form into a ball.
4. Cover with a dish towel.
5. An hour or so before done time, put a cast iron pot in the oven (without the lid) and pre-heat to 450ºF.
6. When hot, take out the pot, put a sheet of parchment paper on top, and use a wet spatula to transfer the dough. Trim the paper if needed. 
7. Cover pot and put in the oven for 37 minutes.
8. Then uncover and bake for another 22 minutes, or until at least 208ºF.
9. Remove and let cool on a wire rack.
10. Eat with salted butter.

Somewhat misshapen, but tasty bread from last night.