I love good bread—fragrant, chewy, fresh bread. My mom made white bread or oatmeal bread frequently when I was little, and she would let me finish kneading a small loaf and put in a few drops of food coloring as I was doing the final shaping, then, when you cut the finished bread there were spots and swirls of pink and blue—I’ve never quite forgiven Wonder Bread for having colored spots on its bag and no colors inside the bread.
These days I leave the artificial colors out and use whole grain flours for my bread on the rare occasion that I actually make it. My wrists don’t like kneading and making traditional-method yeast breads doesn’t often fit into my schedule. I’ve never been too impressed with bread-machine bread, either though, so when I saw an article about a couple of smart folks—Jeff Hertzberg, MD, and Zoë François—who had developed a nearly foolproof system for making no-knead bread dough in big batches, storing it in the fridge, and baking portions of it whenever you wanted a nice, fresh loaf, I was very curious. Would it really work? Was the bread really as good as they said it was? I had to try it for myself.
I started with the basic Whole Grain Master Recipe, from the book Healthy Bread In Five Minutes A Day, and then tweaked the ingredients and tips based on my own trial and error to make my bread organic. This recipe makes four one-pound loaves and you can halve, double, or triple the recipe to match your family’s bread-consumption habits.