Monday, November 24, 2014

Kale can be intimidating. The only reason I tried kale is because we make cheesy dehydrated kale chips at work. And I loved it ever since. Then I made a tropical smoothie blended with raw kale and the whole family loved it. And then a bag of Ultimate Kale Chips went on sale at my local grocery store. I still loved it. Then I picked up The Book of Kale and Friends by Sharon Hanna and Carol Pope and made Kale Pasta with Rose Sauce- dinner was a hit. And then on a cold day I had a craving for warm bread made easy and was again flipping through The Book of Kale and Friends. Interestingly enough, the no-knead bread recipe in the book had the “friend” rosemary, but there was no kale. I had some kale chip crumbs left over. I added the crumbs instead of rosemary. There is a reason why I’m blogging about it. I am no longer intimidated...bring on the kale!

No Need To Knead Kale Chip Bread

3 cups organic flour
1 1/2 tsp salt
1/4 tsp instant yeast
1/4 cup kale chip crumbs (I used Solar Raw's Better Than Cheddar)
2 Tbsp chopped, fresh herbs (optional)
3 Tbsp olive oil
About 1 to 1 1/2 cups lukewarm water

Things needed: a large enamel, cast-iron, glass or ceramic ovenware with lid, parchment paper, a wooden spoon, kitchen scissors and oven mitts.

In a large bowl, mix flour, salt and yeast together with a whisk.

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Add the kale crumbs, blend it in the flour and drizzle olive oil around the flour. Add about 1 cup of the water and stir the flour with a wooden spoon, making sure all of the flour is incorporated (if it is a bit too dry, you can add a little more).

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Cover the dough with plastic wrap and leave the dough in a spot that is warm and undisturbed for 18-24 hours (I started mine early in the morning and left it overnight, to bake fresh the next day).

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Transfer the risen dough (pictured above) on a large piece of floured parchment paper. Gently fold the sticky dough into a round shape and cut the excess parchment off. Lightly dust the top of the dough with more flour. Cover the dough with a towel and let sit for 30-60 minutes.

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Make sure your covered pot fits in the oven (you may have to move or remove an oven rack). Leave the empty pot with cover in the oven and set oven to 475°F and leave the pot in for 15 minutes.

Before 15 minutes is up, remove towel from your dough and cut an X with scissors in the middle of the dough. With your oven mitts, carefully remove your hot pot from the oven, place it on the stovetop and remove the lid. Carefully place your dough in the center of the pot and cover. Gently place back in the oven and bake for 30 minutes. Cool bread on a rack for at least 30 minutes. Slice and enjoy with any type of butter or anything you desire.

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Slightly adapted from Sharon Hanna & Carol Pope's kale cookbook.
Happy Superfooding!
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