Thursday, October 8, 2015

No-Knead Soft Whole-Wheat Sandwich Bread

Makes enough dough for at least two 2-pound loaves (8 ½ x 4 ½ loaf pans)
This recipe can be doubled or halved.
Recipe from Healthy Bread in Five Minutes a Day
Husband-Tested in Alice’s Kitchen

Take your breakfast toast or your lunch box sandwich to the next level by making the bread yourself.  It’s so easy using the no-knead method!

*Special Equipment:  6-8 quart plastic container with a lid (If the container is airtight, drill three holes in the lid.); pastry brush; plastic wrap; oil spray; 8 ½ x 4 ½ loaf pan; cooling rack

 5 cups whole-wheat flour (I used white whole-wheat flour.)
2½ cups all-purpose flour
1 ½ Tablespoons granulated yeast (or 2 packets)
1 Tablespoon Kosher salt
¼ cup vital wheat gluten
2½ cups lukewarm water (100°F)
½ cup honey
5 large eggs, lightly beaten
2/3 cup neutral flavored oil or unsalted butter, melted
(I used butter.)

Preparing the Dough:
Measure the flours, yeast, salt and gluten into the plastic container. (See note above about the plastic container*.) Use a whisk or your hand to mix the dry ingredients well.  Add the water, honey, eggs, and butter (or oil.) Mix with really wet hands to make sure that all the ingredients are well incorporated and flour is wet.  Do not knead.  You’re finished when everything is uniformly moist, without dry patches.  (The dough will be wet and loose enough to conform to the shape of its container.)
Cover with the plastic container lid.  Allow the mixture to rest at room temperature about 2 hours.  Place the risen dough in the refrigerator overnight.  (The dough may be kept in the fridge for up to 5 days.  Beyond 5 days, freeze the dough in 1-pound portions in an airtight container for us to 4 weeks.  When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise times.)

On Baking Day: 

Spray a piece of plastic wrap with oil and set aside.  Spray an 8 ½ x 4½-loaf pan with oil spray.  Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate into an oval and place in the prepared pan.  Allow to rest at room temperature for 90 minutes.  Preheat the oven to 350°F. Place the bread near the center of the oven and bake for 45-50 minutes or until a medium golden brown. Remove the bread from the pan and allow it to cool on a rack before slicing or eating. (If desired, you can use a pastry brush and ½ Tablespoon melted unsalted butter to brush the top of the warm bread.)
Here's a fabulous lunch of a simple 
chicken salad sandwich 
with lettuce and tomato and this bread.  
Also included are grapes, 

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