Homemade, no-knead 7-grain bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 139.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.6 g
- Protein: 7.7 g
View full nutritional breakdown of Homemade, no-knead 7-grain bread calories by ingredient
Introduction
I found this recipe on Mother Earth News for no-knead bread. It is amazing. It is easy. Try it! A long slow rise, but little work. Wonderfully vegan, of course. I found this recipe on Mother Earth News for no-knead bread. It is amazing. It is easy. Try it! A long slow rise, but little work. Wonderfully vegan, of course.Number of Servings: 10
Ingredients
-
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. I used 1 cup of unbleached white flour + 2 cups organic 7-grain flour
2 Tbs vital wheat gluten (optional - just gives a better rise if you use whole grain/wheat flour)
1 1/2 tsp salt
Cornmeal or wheat bran or flour for dusting
Directions
1. In a large bowl, dissolve yeast in water. Add the flour (and gluten, if using) and salt, stirring until blended. The dough will be shaggy and sticky. You may need to add an extra tablespoon or two of warm water. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
The only place in our house that is 70 degrees in right over the heater in the kitchen. I put it inside a bench seat that is over the heater to protect it from the dog!
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. It will be a very soft, floppy shape. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 10 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Let me tell you this is tasty. Should make a minimum of 10 slices.
Number of Servings: 10
Recipe submitted by SparkPeople user BETHDRINKSTEA.
The only place in our house that is 70 degrees in right over the heater in the kitchen. I put it inside a bench seat that is over the heater to protect it from the dog!
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. It will be a very soft, floppy shape. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 10 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Let me tell you this is tasty. Should make a minimum of 10 slices.
Number of Servings: 10
Recipe submitted by SparkPeople user BETHDRINKSTEA.
