no-knead bread

no knead bread

17th February 2019

No knead bread gives a gorgeous, crusty loaf, with very little hands-on time. The use of a dutch oven (cast iron pot with a lid) creates a moist environment for the bread as it bakes, I use an old Le Creuset pot for this, however, I have read that an enamel, Pyrex or ceramic pot works just as well. The wet dough and long fermentation are the keys to success. The rough seam, when placed in the hot pot, creates unexpected beautiful results, so there is no need to slash or score the bread.

In a medium bowl, mix the flour, salt and yeast.

Pour in the water.

Then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place.

With oiled hands, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball.

Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up.

After the second rise, take the preheated dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb.

no knead bread

Preparation – 15 hours

Serves 8

ingredients

3 cups/390g unbleached all-purpose flour

1 tsp fine rock salt

½ tsp/2g dry yeast

1¼ cups/275g warm water

preparation

1.  In a medium bowl, mix the flour, salt and yeast, pour in the water, then stir with a wet hand or a wooden spatula to form a sticky dough.

2.  Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place. The slow fermentation is the key to flavour.

for the second rise

3.  With oiled hands or a bowl scraper, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball. I like to gently lift up the dough as I fold it over so that the dough is being stretched.

4.  Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

5.  About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up. It may be cast iron, enamel, Pyrex or ceramic.

6.  Once your dough has finished its second rise, take the dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

7.  Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

8.  Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

9.  Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb. It has a lovely crackling sound as it cools!

Enjoy!

suggestions

  • Cover the proofing basket in a heaped tablespoon of seeds (black and white sesame, flaxseeds & poppy seeds) before putting the bread inside.
  • If you think that your dough will be sitting out for a longer 24h period, then reduce the amount of yeast to a ¼ teaspoon. 

variations

  • Replace 100g of the all-purpose flour with whole wheat flour.
  • Replace the wheat flour with spelt flour. You may need to increase the amount of water because wheat absorbs more moisture.

sesame crusted brown rice spelt bread

12th April 2015

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“Live quietly in the moment and see the beauty of all before you. The future will take care of itself……” ~Paramahansa Yogananda

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angels & wings – Jaffa, Israel

getting ready to fly into the unknown.  Again…..

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sesame crusted brown rice spelt bread

Since discovering this bread, I have been making it often.  It is quite special in the fact that it doesn’t feel heavy to digest and it has a slight sourdough taste.  The original recipe uses brown rice and sweet rice.  As I didn’t have sweet rice, I used amaranth which has a sweet and nutty flavour and has the same sticky quality as sweet rice when cooked.  

‘ The dough needs to ferment at room temperature for 14 hours.  I like to make the mixture at 5 p.m., then continue the process at 7 a.m., and enjoy the bread by 10 a.m.  The recipe is pretty forgiving, so don’t worry if you’re slightly off with the timing.’ –  Amy Chaplin.

Recipe from At home in the Whole Food Kitchen.

Makes one 12-inch loaf (the longer loaf pan creates a less crumbly loaf when slicing)

ingredients 

2½ cups/300g whole-spelt flour or sprouted spelt flour

½ cup/135g organic cornmeal (can use polenta)

½ tsp instant yeast

1½ tsp fine Himalayan salt

1½ cups warm filtered water

1 tsp unrefined sesame oil or coconut oil, for oiling the bread pan

2 cups cooked round brown rice and amaranth (raw measures: ½ cup/100g brown rice and ¼ cup/50g amaranth, preferably soaked overnight.)

¼ cup/35g unhulled sesame seeds – divided

ferment the bread 

1.  Combine spelt flour, cornmeal, yeast, and salt in a medium bowl.  Add water and mix until combined. The dough will be sticky and quite wet.

2.  Cover bowl with a plastic bag secured with a rubber band, or plastic wrap, and allow to sit at room temperature (70F/21C) for 14 hours.

cook the rice and amaranth 

3.  Place the rinsed, soaked brown rice and amaranth in a small saucepan with 1½ cups water (add 4 more tablespoons of water if it has not been soaked overnight) and simmer covered until cooked. Set aside to cool completely.

assemble the bread 
4.  Brush loaf pan with oil and remove plastic from the bowl (save it for covering the bread again), measure 2 cups cooked brown rice and amaranth, and add half the sesame seeds to the dough, then with your hands, mix together the rice and seeds.

5.  Sprinkle some of the left-over seeds into the loaf pan, they should stick to the sides and bottom. Leave some for sprinkling over the top.

6.  Place the dough in the oiled pan and press lightly to distribute evenly.  Sprinkle the top with remaining sesame seeds and cover with the reserved plastic wrap.  Place in a draft-free place to rise for 1 hour.

bake the bread 

7.  Pre-heat oven to 350F/180C.

8.  Bake bread for 1 hour and 15 minutes or until a crust has formed and bread sounds hollow when tapped.   Allow to cool, then remove bread from pan.

This bread is simply delicious with a good quality olive oil, a sprinkling of salt, a few rounds of freshly ground pepper and spring greens, compliments from the garden!  Enjoy with your loved ones.

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