No-Knead Bread

Taking a card from another's blog, here is my own entry into the No-Knead Bread craze that's sweeping the country. I made a whole wheat version -- one-third wheat, actually. It was dead easy, with a chewy-crisp crust and soft brown interior that tastes great toasted with jam.

It's my second loaf of bread this week -- the first was an Irish Currant Loaf, also part whole grain, with yummy currants and a trace of brown sugar. Last year at this time I was baking a couple of loaves of yeast bread a week, which is about as fast as we eat it. The family loves bread, but mornings are for bagels, and lunches tend to use sandwich bread, and the children rarely eat the homemade stuff, preferring more processed sandwich bread -- although curiously they like artisan-made Italian loaves (just not so much when baked by me -- are we raising a generation who doesn't like home-made?).

It's good to get back to baking.