If you’re afraid of carbs, please don’t be. I believe everything is alright as long as we consume it in moderation.
As you know, I love carbs. In my humble opinion, a life without it is like a flower without water and sun.
Since I have a little trouble with a thyroid function, I reduced eating gluten and carbs in general.Â However, I still eat it, just not as much or often as before.
I bake bread each day; fresh from scratch. It takes less than 10 minutes of my time to prepare it.
I think we all have 10 minutes to prep one bread.
Just like my other
I don’t think our great-grandmothers had the luxury like we have these days. So why not try the old fashion way.
All you need is a big bowl and something like a wooden spoon. If you are not so sure eyeballing the ingredients, measuring cups or spoons are of course necessary.
Like I said many times before, I’ve been making this No-Knead Whole Wheat Bread for the last 15 years.
The first time I made regular bread I just turned 12. It was such a mess that I cannot even tell you.
Also, I’d like to mention: never wash your baking pan just before baking, because it will stick. If you’re unsure, use parchment paper
The best ones are non-stick baking pans, and you can really use any shape. If you like a loaf, then use a loaf baking tin.
I got to warn you that it will take probably 10 minutes longer to bake. With that being said, bake it at a
Always keep the oven rack in the middle. Place the bread to bake right in the middle of the oven rack, so the air can circulate all around.
That way the bread bakes evenly. Are you ready to get to work? Ok! Let’s make this bad boy.
WATCH MY QUICK AND EASY TUTORIAL HOW TO MAKE THIS BREAD