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I use a Rubbermaid 8-quart
plastic container with a lid for all my no-knead breads.
To make the container NOT AIRTIGHT,
just drill four holes in the plastic lid.
Makes
4 (1 lb.) loaves (This recipe can be
doubled or halved.)
Recipe
from Healthy Bread in Five Minutes a Day
Adapted
and Husband-Tested in Alice’s Kitchen
This
is a great tasting bread, healthful bread that takes just 5 minutes of
prep! After mixing the ingredients, just
let the dough rise a couple of hours and stick it in the fridge for up to a
week. Dust the dough with a bit of flour
on baking day, pull out a portion of the dough and shape it into a loaf. Let it rise in the pan for a bit and then
bake! The original recipe said to make
the loaf free form on a cookie sheet, but I found that baking it in a miniature
“oven” made using two loaf pans and binder clips helped give this a nicer loaf
shape. This would be a quite nice addition to your breakfast with a slather of
butter and jam or as a yummy base for an open turkey, ham or chicken sandwich
with a schmear of soft cheese.
2 cups whole-wheat flour (I use white whole-wheat flour.)
3 cups unbleached all-purpose flour
1 ½ cups old-fashioned oats
2 Tablespoons ground flax seed (flax meal)
¾
cup pumpkin seeds, plus more for sprinkling on top (a.k.a. pepitas…no hull or shell)
¾ cup sunflower seeds, plus more for sprinkling
on top (no hull or shell)
¾ cup sesame seeds, plus more for sprinkling on
top (regular or black)
1 ½ Tablespoons granulated yeast or 2
packets
1 Tablespoon kosher salt
¼ cup vital wheat gluten
3 cups lukewarm water (About 100°F)
½ cup barley malt syrup, honey or agave
syrup (I used barley malt syrup.)
¼ cup neutral-flavored
oil (I used canola.)
Cornmeal, for sprinkling over the parchment
paper (optional)
Mixing the Dough:
Mix all the dry ingredients in a large lidded
(not airtight) food container. (See photo and note.)**
Combine the liquid ingredients and then mix them into the dry ingredients
using immaculately clean wet hands, incorporating the last bit of flour. Cover (not airtight), and allow to rest at
room temperature until the dough rises and collapses (or flattens on top), approximately
2 hours.
Refrigerate in a lidded (not airtight)
container and use over the next 7 days. The flavors will be best if you wait for at
least 24 hours.
On
Baking Day:
Lightly grease two 8½ x 4½ x 2¾-inch nonstick
loaf pans. (One loaf pan will act as a
lid.) Sprinkle the bottom of one of the loaf pans with a bit of cornmeal.
Dust the surface of the chilled dough with
flour and cut off a 1 pound 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 the
ball into an oval. Drop the dough into
the prepared pan. Turn the other loaf
pan upside down and rest it on the loaf pan with the dough.
To keep it in place, put a binder clip on each of the loaf pan
handles. Allow the dough to rest,
covered, for 1 hour and 40 minutes.
Twenty minutes before baking time, preheat the
oven to 400°F. Spray
the top of the loaf with a bit of water.
Sprinkle a small mixture of seeds over the top of the loaf. Bake the bread near the center of the oven
for about 35 minutes. Remove the “lid”
and bake for another 10 minutes or until the loaf sounds hollow when tapped on
the bottom. Remove from the pan. Allow the bread to cool completely on a rack before
slicing.
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| Here are the steps to making the no-knead dough for this bread. Put all the dry ingredients in. Then add the wet ingredients. Mix with your clean hand. Cover with a lid (not air tight.) Allow to sit at room temperature for 2 hours. Put the dough in the fridge for up to 7 days. |
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