During our annual 7 Day Challenge last month one of the days we were practicing living without electricity and had to make bread. I knew I had a busy day ahead of me but I still wanted to accomplish the task, so I decided to try an experiment. I researched some no knead bread recipes and found that most of them depended on cooking at a high temperature in order to achieve a thick, crunchy “artisan” crust. I decided to tweak a few of these and make them my own and cook it in the Sun Oven. So here is how it went!
No Knead Bread Recipe
3 cups of all-purpose flour
1/2 teaspoon instant or rapid rise yeast
1 3/4 teaspoon kosher salt
1 1/2 cups cool tap water
Stir together all ingredients with a fork in large bowl. It will be very sticky.
Let stand covered in Saran Wrap for 12-18 hours. It will get very large!
Use a spatula or bread scraper and remove from bowl onto a floured surface. Shape into a large ball with floured hands. Place on wax paper and let stand for 30 minutes.
Place a 3 quart pot into an All-American Sun Oven while the oven warms up. If you don’t have a sun oven you can make an inexpensive cardboard box oven that will work with charcoal. Light the charcoal and let the pot pre-heat in there as well.
Bring the pot inside and place the wax paper and dough right in the pot, put the lid on and place back outside in the sun oven.
Cook for about an hour and a half or until done. If cooking in a cardboard box or regular oven bake at 450 degrees for 30 minutes with the lid on, and then 15 minutes with the lid off.
The bread won’t get that dark crusty look like a traditional artisan loaf if baked in the Sun Oven but it is a great consistency with a thin crispy-ish crust. So delicious!
-Jodi Weiss Schroeder