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One more day until the No Sugar Challenge is over! I’m going to give it another 7 days though. These past 6 days haven’t been as challenging as I thought they would be. I eat more fruit – which doesn’t mean much because I don’t like fruit -, and I don’t load my foods up with Asian sauces. I’ve been lethargic lately but this can be due to many things i.e. my daughter having nightmares and waking me up in the middle of the night, not having sugar, PMS, or maybe it’s the current meal plan I’m on. Who knows.

I’m taking 3 days off of exercise. I might do Yoga or Pilates, might go for the occasional sprint with S, but I’m not going to “exercise”. I’m going to focus on cleaning up my backyard and shining up my BBQ! I love my BBQ, I love my patio, and I’m going to spend a lot of time out there this summer 🙂 Some say that the body functions better after an extended rest, so, maybe this is just want I need. I just hope it won’t be TOO TOO hard to get back into it on Monday.

So, one last thing about the No Sugar Challenge. For some reason, the thought of having no sugar in my diet made me want bread. What’s that all about right? I have no idea. I just wanted it. So, being the baker-type-of-girl that I am, I started to bake bread again. I found this great overnight no knead crusty bread recipe at Simply So Good.

I tried it with all purpose flour first to see how it would go. Then, I made this one:

Calamata Olive, Caraway Seed, Whole Wheat, and Flax Seed Crust Bread.

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This is what the dough looks like after you mix everything up together. Then you saran wrap it, and leave it for 12-15 hours.
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This is the dough all nice and poofy after 13 hours.2014-06-05 09.10.42This is what it looks like after you spatula the dough together and dump it out on a VERY well floured surface. When you make the dough come together on the table, make sure you flour your hands too. The dough is STICKY! When your dough comes to a soft ball, make sure you have a lot of flour UNDER the dough so that it’s easy to pick up once you have to transfer it to your preheated pot.

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This is the finished product. We ate some before I took the picture. It’s sooo good.

Crusty Bread
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup mix of flax and caraway seed
1/2 cup sliced calamata olives
2 teaspoons salt
1 tbsp Instant or Rapid-rise yeast
1 1/2 cups water (add 1 Tbsp at a time extra if needed)
Day 1:
1. In a large mixing bowl, mix together all ingredients until all ingredients are combined. the dough should not be stiff or too wet.
2. Cover bowl with plastic wrap and set aside for 12 – 15 hours ON THE COUNTER. DO NOT put this in the fridge.  The dough is forgiving so if you leave it for more time on the counter, then don’t worry about it.
Day 2:
1. The Heat oven to 450 degrees with a cast iron pot with a lid (or any pot that can be put in an oven).  Heat the pot for at least 30 minutes. (my oven runs hot, so I heated mine to 430 degrees.
2. While you’re waiting for the oven to heat, pour dough onto a heavily floured surface and shape it into a ball with very heavily floured hands.
3. Cover the dough with plastic wrap and rise for 30 min.
4. Remove the pot from the oven. If you aren’t using a cast iron pot, put a layer of parchment paper at the bottom of the pot. Then, drop the dough in the VERY HOT pot.  Don’t worry about the air bubbles in the dough. Just drop the dough so you don’t burn your hands. Cover and return to oven for 30 minutes.
5. After 30 minutes remove the lid and bake an additional 15 minutes.
6. Remove bread from oven and place on a cooling rack to cool.