Ginger Turmeric Yeast Bread
- 2 cups of Kamut flour
- 1 cup King Arthur All-purpose
- 1/4 tsp yeast
- 1.5 tsp salt
- 1 tsp sugar
- 1 tsp ginger
- 1 tsp turmeric
- 1.5-2 cup water
- This recipe is inspired by Jim Lahey's "no knead bread" recipe on youtube. The recipe uses Kamut flour, but it can be made with 3 cups of all purpose flour if that is all you have. Start mincing ginger. you want about 1 teaspoon. Combine all the dry ingredients in a bowl and give it a stir. Add 1.5 cups of water and mix. If the dough is still dry, add more water 1 tablespoon at a time until you have a good no knead dough. Cover the dough and let it rise 12-14 hours. After the first rise, turn the dough on to a work surface and gently work into a round loaf. Don't knead it or over work the dough. Let the loaf rise for 1-2 hours. Preheat a dutch oven at 550F. When the second rise is done, bake the loaf at 500F for 30 minutes covered. If you want a hearty crust, bake uncovered for 5-10 minutes. Once it is done, let the loaf cool on a rack for 30 minutes.
flour, yeast, salt, sugar, ginger, turmeric, water
Taken from www.epicurious.com/recipes/member/views/ginger-turmeric-yeast-bread-52714511 (may not work)