Grydebrød aka No Knead Bread
This bread is rumored to be the worlds best bread, so easy that a four year old can make it. It is also a no knead bread which a lot of people is going to like and it is baked in a cooking pot. I must say it really is very easy to make although a bit lengthy, however, most of the time spent is downtime. If you make the dough in the early evening, it can rise overnight and you can bake it in the morning. For me this was really perfect for the weekend. Sunday morning we had fresh, warm baked bread for breakfast. Wonderful!
Please note: make sure your cast iron pot is completely preheated before placing dough into it, otherwise the bread may burn and stick to the bottom of the pot. And do not oil the bottom of the cooking pot.
Grydebrød is baked in your cooking pot (in the oven)
Grydebrød aka No Knead Bread
Ingredients:
5 deciliter warm water between 100-110 degrees F (17 fl oz)
1/2 teaspoon active dry yeast
625 gram all-purpose flour
2 teaspoon salt
Directions:
Ensure water is between 100-110 degrees F (38-43 degrees C). Sprinkle active dry yeast over water and let sit for 10 min. Combine flour and salt. Add warm water to flour and stir only to combine, careful not to overwork. Cover with plastic wrap and let it rise at room temperature for 12 hours.
Dough has now finished its first rise and will be very soft and sticky. Sprinkle your table with flour and scrape dough out onto your work surface. Sprinkle a little more flour on top of dough. Fold dough over onto itself a couple of times, then turn it over and shape it into a ball. Place dough into a lightly grease and floured bowl, cover with plastic wrap and let it rise at room temperature for another 2 hours.
Place a cast iron Dutch oven with its lid into oven and preheat oven to 450 degrees F (230 degrees C) for a solid 30 minutes. You want to ensure the cast iron pot and lid is completely up to temperature. Scrape the dough ball into the preheated Dutch oven, put the lid on and place it back into oven. Bake with lid on for 30 minutes. Remove lid and continue to bake for another 15 minutes or until bread is beautifully browned. If you are in doubt when the bread is done it should sound hollow when you knock on it or the internal temperature should be 190 degrees F (88 degrees C). Turn the bread out onto a cooling rack and allow to cool for at least 20 minutes before slicing and enjoying.
Breakfast
Source: Kvalimad
My Danish Kitchen 