Experimenting – High Altitude No Knead Bread Making

We are visiting Colorado this week, mainly for Stella to spend some time with her dad – but what a week to be here and we are taking full advantage of our days to enjoy all the snow!  We are staying with my step-mother, Deborah, and her husband, Wayne, and she has wanted to learn how to make bread.  We decided we would make the no knead bread with some changes.  I lived out here for 5 years, at an altitude of 8,000 feet – so I was used to making the altitude changes to my recipes.  We are staying at about 6,500 feet – but still I should have remembered that I had to make alterations to the recipe, which of course I remembered after the fact and I can’t remember what changes I made to my bread making, but I did make changes.  The flavor of the bread was wonderful, but it was flat and denser than the no knead bread I had made in the past.  I will try this recipe back home and see if it was just the altitude or maybe it was the use of coconut flour.

Rye & Coconut No Knead Bread


1/2 cup coconut flour
1 1/4 cup rye flour
1 1/4 cup wheat flour
1/4 tsp yeast
1 1/4 tsp sea salt
1 1/2 cup water
1/2 cup buttermilk

Coconut flour absorbs liquid, so you need to increase the liquid in the recipe.

1. In a glass or metal bowl, mix all the flours, then add the yeast, salt and liquids.  Mix well. It will mix into a ball.  Cover and let sit for at least 24 hours – we let the dough soak for about 30 hours.


2. After you have let the dough sit 24+ hours, turn out onto a floured cotton cloth dishtowel.

3. Flatten the dough out and then fold the sides in.





4. Sprinkle flour on the dough, turn so the fold is on the bottom and cover with a cotton dishcloth and allow to rise for another 2+ hours.



5. About 30 minutes before the dough is ready, turn the oven to 500 degrees and place the dutch oven inside the oven and let it get good and hot.

6. Place the dough, with the fold side up inside the dutch oven and place in the oven and bake for 30 minutes with the lid on.

7. Bake for 30 minutes take the top off the dutch oven and bake for another 20 minutes to let the crust brown.

8. Take the bread out of the oven and place on a wire rack to cool. Cut with a good bread knife and enjoy.

This bread was very flavorful and had a similar taste to sourdough bread.  Wonderful warm just out of oven and also toasted with a little bit of butter.

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3 Responses to Experimenting – High Altitude No Knead Bread Making

  1. Jo says:

    Looks yummy to me!

  2. Candace Coffin says:

    Nice job on “experimenting”… obviously it was edible and of course nutritious. : )

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