kale and herb bread

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i mentioned in my last post how much i love the blog green kitchen stories. this is another one of their recipes that i was super excited to try and it came out wonderfully!

2 1/2 cups lukewarm water
3 g active yeast (the size of a pea) or 1/4 tsp dried yeast
2 tsp sea salt
1 tsp honey
1 handful fresh herbs or kale, very finely chopped (i used kale, marjoram, basil, and thyme)
2 3/4 cups of your favorite flour (i used whole wheat flour)
2 cups of your favorite flour (i used half whole wheat flour and half regular white flour)
extra flour for folding
1 oven proof dutch oven, cast iron or ceramic pot

“Place water in a large mixing bowl. mix the yeast into the water until it is dissolved. Add salt, honey, herbs and kale and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined, yes it will look kind of loose and messy and not as pretty as a traditional bread dough, but that is normal. Cover with plastic wrap, set aside to ferment in room temperature for 12-15 hours.

When you unwrap the bowl, the dough is bubbly and sticky. Prepare your work surface, flour the kitchen counter and a kitchen towel (you’ll use that later). Pour the dough out on the flour covered surface and dust the dough with flour or it will be to sticky to handle. Then fold it 4 times. Take the first side and fold it onto the middle of the dough. Repeat this for the opposing side, then do the same thing to the top and bottom. Now place the folded dough on the flour dusted kitchen towel with the folded sides down. Fold the kitchen towel over the dough and let rise for 2-3 hours (in room temperature). When there is about 40 minutes left of the rising time, turn on the oven to 500F (250°C) and place the dutch oven (no greasing needed) with the lid on in the oven. When the oven is ready, the dutch oven is smokin’ hot and the dough is done rising. Carefully remove the dutch oven from the hot oven, using oven gloves. Unwrap the dough and place/drop it in the dutch oven. Slash the dough with a knife, then cover with the lid and place it back in the hot oven. Bake for 30 minutes, then lower the to 445F (230°C), remove the lid and bake for another 15 minutes. Remove it from the oven, let cool slightly, turn the dutch oven upside down and place the bread on an oven rack to cool.”

these instructions were pretty fool proof and my loaf of bread turned out perfect! i served the bread with white beans that were tossed with olive oil, garlic, salt, pepper and basil and snacked on it while i was making the rest of my dinner!

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2 thoughts on “kale and herb bread

  1. I love no-knead bread! Your loaf came out beautiful-I like that you used marjoram, too. I find it to be the underdog of the herb world-slightly floral and intriguing. Great job!

  2. What a beautiful loaf of bread Haley!- I love making white beans….so easy and yummy-especially in the summer when I have a gardenful of fresh herbs to use! Sometimes I’ll use fresh thyme and oregano, and serve it alongside a tuscan tuna mousse- sounds weird, but it’s so delicious!

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