Whole Wheat No-Knead Bread & Apron Swap

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A month ago I was lucky enough to participate in this apron swap over at the Down to Earth blog.

I’ve never participated in any of these swaps before but figured since I wasn’t very busy with work I should give it a try.

The project was the first time my distance from society has really hit me. As soon as I received my swap buddies name I was ready to get started…until I realized the nearest fabric store was 120 miles away!

Ultimately it took 3 weeks to get to the store and 2 attempts at apron sewing to put together something worth sending. And although it took me longer to put this together than I had hoped, something great came of this experience.

I used the swap as an opportunity to design something special for my mom since she has been helping my Grandma June Bug so much over the last year and a half. What do you think?

As I shared with Amy, although our families may not be dealing with the same issues, the apron is meant to represent the special bond between mothers and daughters.

Amy, my swap buddy, sent me this fun apron (how cute is this fabric), along with her delicious chocolate chip pumpkin muffins!

I had intended to share the pattern for my apron with you. Unfortunately, I didn’t take very good notes and made far too many mistakes to make what I have worth sharing. So rather than leaving you empty handed today, I’ll share the bread recipe I sent to Amy with my apron.


Whole Wheat No-Knead Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups all purpose white flour
  • 1 cup whole wheat flour
  • ¼ t. yeast
  • 1¼ t. salt
  • 1⅔ cup water
Instructions
  1. Combine all the dry ingredients together in a large mixing bowl
  2. Add the water and stir until everything is well combined.
  3. Cover and let sit until bubbly, about 24 hours.
  4. After 24 hours, turn dough onto well-floured surface and fold onto itself 3 times.
  5. Let dough rest 15 minutes.
  6. Roll dough into a ball and place in the center of a well-floured towel. Fold the towel in on the dough and let rise 2 hours.
  7. Preheat oven and dutch oven to 450 degrees.
  8. Carefully place dough ball into dutch oven. Bake, covered for 30 minutes.
  9. Remove lid. Bake 15 minutes more or until a thick crust forms.
  10. Remove from pot and allow to cool on a cooling rack.

*I find it easiest to let the dough rise in a covered bowl with a lid. We use these ones. I have not had success using a towel, as the dough forms a tough skin.

 

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One Response to Whole Wheat No-Knead Bread & Apron Swap

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