The other day when I was mixing up some of my favorite no knead bread, I got to thinking about some things I have been working on lately. Things that I want to improve on and to be honest let go of, to become the person I am trying become. Don’t get me wrong…in general, I feel like I have accomplished a lot in life.
I love my work; running brings me so much joy; I enjoy the benefits of yoga; I have an incredible husband; My family and friends are the BEST; and of course Jesus is my ROCK! So life is good, but there is always room for improvement.
In this post I listed a few of my goals, but as I was mixing up this irresistible bread, I also realized there are a few things I also need to let go of on a daily basis to become a better person. Do you have any food rules? Gluten free? Vegan? Vegetarian? Paleo? What does clean eating really mean?
I have struggled with food rules in the past. It started in high-school and I became a vegetarian avoiding all meat, fish, including shell fish. I didn’t consume alcohol all through college. Believe it or not, I didn’t like/eat “runny” eggs. How did I survive?.
My college years were tough at times because I was eating “clean or green” before it was cool to do so. It became a bit obsessive however. And when I started working, there was the added stress of performing well on my job. Thankfully, not only did I get help, but I also found Shaklee which has allowed me to continue to share my passion of living a healthy lifestyle. I discovered mindful eating and my brain and body are so much happier. So is my family, plus I fell in love?.
Through all this I learned that it’s ok not to eat perfectly every day. My body was not as healthy than (osteopenia, amenorrhea, no muscle tone) and when I stopped making food the enemy, it made a huge difference for me. I let go of ‘food rules”. Obsessing over how you look, what you weigh, or what size you are is seriously no fun, and it’s probably not fun for those around you either.
I don’t count calories, and I am a huge believer in living an 80/20 lifestyle. You might say mine is more 90/10 though when I am training mode for a marathon?. Speaking of, I owe you all a race recap from Twin Cites and I promise to do so soon when my head clears a bit from the wet, windy, disappointing day?.
So if you don’t have celiac disease, or you don’t have any allergies towards wheat, I highly recommend you get your hands a bit sticky and make some good old fashion home made bread!
Like any other no knead bread recipe, this sourdough is EASY. Only six ingredients, including the water, into one bowl, stir it up, and then leave it alone. Only 10 minutes tops! Let it sit. Bake it. Eat it with some good grass fed butter like Kerry Gold, because why not!
Make sure your oven is HOT and you have a large 5 1/2 quart Cast Iron Dutch Oven for best results. Let’s get started shall we.
NO KNEAD SOURDOUGH BREAD WITH YOGURT
INGREDIENTS:
- 1 1/2 cups warm water
- 1 teaspoon instant yeast
- 1 tablespoon raw honey
- 5 cups organic unbleached all purpose flour
- 1 tablespoon kosher salt
- 1 cup plain greek yogurt (I used low-fat but any % will work – gives it such a yummy tang)
DIRECTIONS:
- In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Or mix with a wooden spoon and lots of muscle. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles size.
- If time allows, cover the bowl, and transfer the bowl of dough to the fridge and let sit overnight for a stronger “sourdough” flavor.
- Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size.
- Preheat to 475°F. Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Try your very best not to slice right out of the oven because the bread continues to cook as it cools. Enjoy!
[reminder]Have you made no-knead bread before? How about with yogurt? If you’re gluten free, does sourdough agree with you? [/reminder]
Leave a Reply