Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!

Monday, November 11, 2017 [Last updated: 03/14/2018, 9:30 AM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!

No Kneed Bread
By Bob Levin

Ingredients:
● Bob’s Red Mill Flour………………………………………………….. (7 Cups)
(5 cups of white and 2 cups of whole wheat but feel free to experiment and modify as you desire. I’m thinking of using some almond flour.)
● Bob’s Red Mill Dry Active Yeast………………………………… (2 Tablespoons)
● Organic Sugar………………………………………………………….. (2 Tablespoons)
● Kosher Salt………………………………………………………………. (2 Teaspoons)
● Greek or Indian Yogurt…………………………………………….. (1 Cup)
(Room Temperature)
● Hot Water from the tap……………………………………………. (3 Cups)
(About 125-130° F.)
● Extra Bob’s Red Mill Flour………………………………………….(For Shaping)
Instructions:
Combine dry ingredients; flour, yeast, sugar, salt, and mix well in a large bowl. Mix yogurt with
three cups of hot water until dissolved. Stir in yogurt and hot water mixture until all components
are combined.
Cover with plastic wrap and let stand at room temperature for 3 hours. Plastic wrap traps the
warmth and helps the dough to rise; avoid using a cloth with this recipe.
After 3 hours the dough will have increased in size and resemble something cousin to the surface
of the moon where a UFO might want to land  Heavily flour the surface of the dough with white
flour. Using a rubber scraper/spatula…scrape the dough away from the sides while allowing the
flour to fall down the sides into the bottom of the bowl. At some point you’ll know when to flip the
dough around and shape into a rough ball.
Place a piece of parchment paper in another mixing bowl. Place the dough ball in the center and
cover with plastic wrap. Let stand on the countertop for about 35 minutes.
Preheat your baking oven to 450°F and place your empty cast-iron Dutch oven with lid inside until
both reach the same temperature. *My Lodge Dutch oven purchased on Amazon measures 7.5
quarts, but a smaller Dutch oven will also work.
Remove the pre-heated cast-iron Dutch oven from the 450°F baking oven. Carefully lift the
parchment paper and risen dough ball from the mixing pan and place it gently inside the heated
cast-iron Dutch oven. Cover with an oven safe lid and return the cast-iron Dutch oven to the
baking oven. Bake covered for 45-60 minutes.
After 45-60 minutes remove the cast-iron Dutch oven and inspect the loaf. It should have
browned perfectly. However if a darker crust is desired then return the cast-iron Dutch oven with
the ‘lid off’ to the baking oven and bake for an additional 10-15 minutes or until the loaf browns
to your liking.