Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Page 18
Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400°F.
Baking Bake the loaves on the lower rack for 25 to 35 minutes, or until the tops are nicely browned. Tent the tops with foil and continue baking for 20 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Cool the loaves in the pans for 10 minutes. Then turn them out onto a wire rack and cool at least 1 hour before serving.
Serving and Storing
Serve cut into thin slices. The bread will keep at room temperature for 3 to 4 days, and may be frozen, airtight, for up to 2 months.
Super Seeded Almond Butter Health Bread
KS Quotient
Fairly Easy: Lots of ingredients, but easily mixed. No hand-shaping.
Loaded with four kinds of seeds, four kinds of grain, almond butter, and honey, this high-fiber, protein-rich bread is one of the few in the book that may warrant a trip to the health food store. Not only are the seeds called for usually sold in bulk, which is most economical, but they are usually in demand and turn over rapidly there, which means they are likely to be very fresh.
The recipe also calls for unsalted toasted almond butter, which looks a bit like peanut butter, but is made with ground almonds. It boosts the protein and provides fat that helps keep the loaves moist and soft, while also lending a subtle nutty taste. Most health food stores (and some supermarkets) carry both raw and roasted almond butters, some salted, some not; choose unsalted butter that's made from roasted almonds for the most distinct flavor. (It usually has a darker color, but check the label to be sure.)
The two generous loaves are slightly sweet and moist from honey, compact, nubby from the seeds, and full-bodied enough that a slice or two makes a filling snack or substantial addition to a light meal.
Yield: 2 large loaves
4½ cups (22.5 ounces) unbleached white bread flour, plus more as needed
½ cup roasted, salted sunflower seeds
1/3 cup old-fashioned or quick-cooking (not instant) rolled oats
1/3 cup cooked (cooled) brown rice
¼ cup white or yellow cornmeal, preferably stone-ground
¼ cup millet seeds, plus 1 tablespoon for garnish
¼ cup sesame seeds, plus 1 tablespoon for garnish
2 tablespoons flax seeds, preferably golden
2½ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
2¼ cups ice water, plus more if needed
2/3 cup clover honey or other mild honey
½ cup unsweetened, unsalted toasted almond butter, stirred well before measuring if separated
Corn oil, canola oil, or other flavorless oil for coating dough tops
2 tablespoons Cornstarch Glaze, or 2 tablespoons liquid egg substitute for finishing loaf tops
First Rise In a very large bowl, thoroughly stir together the bread flour, sunflower seeds, oats, rice, cornmeal, ¼ cup each millet and sesame seeds, flax seeds, salt, and yeast until blended. In another bowl, stir together the water, honey, and almond butter until very well blended. Vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing just until very well blended. If the mixture is too dry to blend, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be fairly stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise Vigorously stir the dough, incorporating more flour to yield a hard-to-stir consistency if necessary. Cut the dough in half with well-oiled kitchen shears or a serrated knife, placing each portion in an oiled 9 x 5-inch loaf pan. Brush or spray the loaf tops with oil. Using an oiled rubber spatula or your fingertips, smooth out the tops and press the dough evenly into the pans. Generously and evenly brush each top with Cornstarch Glaze (or liquid egg substitute); immediately sprinkle ½ tablespoon of the sesame, then millet seeds, over each loaf. Using oiled kitchen shears or a serrated knife, cut a ½-inch-deep slash lengthwise down the loaf centers. Cover the pans with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough extends ½ inch above the pan rims.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.
Baking Reduce the temperature to 350°F. Bake on the lower rack for 45 to 50 minutes, until the loaves are well browned and firm on top. Cover the tops with foil and continue baking for 15 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom (or the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the centers are baked through. Let cool on wire racks for 15 minutes. Remove the loaves to cooling racks; let cool completely.
Serving and Storing
The loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. Store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature.
Crunchy-Munchy Pumpkin, Sunflower, and Flax Seed Boule
KS Quotient
Fairly Easy: All ingredients added before the first rise. Easy hand-shaping required.
I often find the seeds in breads a distraction, but in this case they make the loaf. The generous quantity of roasted pumpkin, sunflower, and flax seeds lends a delicious and very distinctive nuttiness—not to mention crunchy texture, eye appeal, and protein. The bread is baked in a covered pot for most of its time in the oven, which crisps the crust and the seeds on it, but also prevents them from burning.
Be sure to use very fresh, appealing-tasting seeds for this recipe. If you can only find raw, unsalted sunflower and pumpkin seeds, toss them with ¼ teaspoon corn oil or canola oil and 1/8 teaspoon of salt and roast at 325°F, stirring occasionally, until lightly toasted, 7 to 9 minutes.
Yield: 1 large loaf, 12 to 14 slices
1½ cups (7.5 ounces) whole wheat flour, plus more as needed
1½ cups (7.5 ounces) unbleached white bread flour
¼ cup flax seeds, preferably golden
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
3 tablespoons clover honey or other mild honey
1½ tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan
1 1/3 cups plus 1 tablespoon ice water, plus more if needed
1/3 cup roasted, salted pumpkin seeds, plus 2 tablespoons for garnish
1/3 cup roasted, salted sunflower seeds, plus 2 tablespoons for garnish
½ to 1 teaspoon sea salt or other coarse crystal salt, optional
Cornstarch Glaze, or 1 egg white, beaten, or 2 tablespoons liquid egg substitute
First Rise In a large bowl, thoroughly stir together the whole wheat flour, bread flour, flax seeds, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, scraping down the sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be slightly stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Ti
ghtly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise Working in the bowl and turning the dough as you work, sprinkle about half the pumpkin and sunflower seeds over the surface. With lightly oiled hands, work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, folding over the dough until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole wheat flour. Press and smooth it into the dough, shaping it into a ball as you work.
Oil a 3½- to 4-quart Dutch oven or similar round, ovenproof pot. Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6½ inches in diameter. Brush off excess flour, then brush all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2½-inch diameter, ½-inch-deep circle in the top. Cover the pot with its lid.
Let Rise Using Any of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1½- to 2½-hour accelerated rise, let stand in a turned-off microwave with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then let stand at room temperature. Continue the rise until the dough doubles from its deflated size.
Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F. Generously brush or spray the loaf with water.
Baking Lower the heat to 425°F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned. Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.
Serving and Storing
Tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
Hearty Multigrain Boule with Molasses
KS Quotient
Easy: All ingredients added before the first rise. Simple hand-shaping required.
I love this bread. (Others partial to the pungent appeal of molasses invariably like it, too.) I created it years ago in desperation, after the Alexandria, Virginia, bakery that had satisfied my hankering whenever I was willing to make the trip from my Maryland home to buy it suddenly went out of business. Guided by the ingredient label on a loaf I found buried in the freezer, I was eventually able to approximate the compact, but not dense, texture and hearty, addictive flavor.
The ample amount of molasses, in concert with the whole wheat, wheat germ and bran, rye, and small amount of oats, gives the large loaf a robust yet sweet taste and aroma vaguely reminiscent of good, "bran-y" bran muffins or perhaps dark Boston brown bread. The crumb is medium-fine and the crust springy. Smoothed with a little butter or a mild cheese, served warm or at room temperature, this bread is heaven. I also like it with seafood salad.
Yield: 1 very large round loaf, 14 to 16 slices
2 cups (10 ounces) unbleached all-purpose white flour or unbleached white bread flour
1 1/3 cups (6.66 ounces) whole wheat flour, plus more as needed
1 cup (5 ounces) medium or dark rye flour
1 cup 100 percent bran cereal, finely crushed (in a small baggie) after measuring
½ cup old-fashioned rolled oats
¼ cup wheat germ
2¼ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
½ cup light or dark molasses (not blackstrap)
2 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and pie plate
2 1/3 cups ice water, plus more if needed
First Rise In a large bowl, thoroughly stir together the white flour, whole wheat flour, rye flour, bran cereal, oats, wheat germ, salt, and yeast. In another bowl, thoroughly whisk the molasses and oil into the water. Thoroughly stir the mixture into the bowl with the flours, scraping down the sides and mixing just until well blended. If too dry to mix together, add just enough more water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then set aside at cool room temperature for 12 to 18 hours. Stir once partway through the rise, if convenient.
Second Rise Vigorously stir the dough, adding more whole wheat flour if needed to yield a very stiff consistency; then scrape down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Oil a 9- to 9½-inch deep-sided pie plate or similar round 2- to 3-inch-deep pan. Sprinkle 2 tablespoons whole wheat flour in the plate, then tip back and forth to spread the flour on the bottom and sides. Invert the dough out into the plate. Sprinkle with more whole wheat flour. Pat and press it into the dough with your fingertips, shaping the dough into a ball as you work. Then press and firmly tuck the sides of the loaf underneath all the way around so it forms a smooth, round, high-domed loaf, about 6 inches in diameter; add more flour as needed to reduce stickiness. Evenly garnish with 1 more tablespoon whole wheat flour. Using well-oiled kitchen shears or a serrated knife, cut a ½-inch-deep, 3-inch square in the center top. Tent the top with nonstick spray— coated foil.
Let Rise Using Any of These Methods For a 1½- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the plastic wrap as the dough nears it.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F. Place a broiler pan on the oven bottom.
Baking Add a cup of ice water to the broiler pan, being careful of spattering and steam. Bake on the lower rack for 40 to 50 minutes until the top is nicely browned, then cover with foil as needed to prevent over-browning. Bake for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few moist particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Slide the loaf onto the rack; cool thoroughly before storing.
Serving and Storing
Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months.
Brown and Wild Rice Crunch Bread
KS Quotient
Super-Easy: A minimum of ingredients, all added before the first rise. No hand-shaping.
Breads featuring either raw brown rice or wild rice are rare, but as part of a personal campaign to incorporate more whole grains into my family's diet, I decided to grind up and add the last of a box of unseasoned brown and wild rice pilaf blend into a wheat bread recipe. The experiment was a huge success: The resulting loaf had such a lovely, distinctive, sweet grain flavor and ap
pealing crunch that it won over even the tasters normally hostile to the slightest hint of whole grain.
I've since tried this recipe with just brown rice, and the loaf comes out a tad lighter and less crunchy, but tasting more or less the same, so the wild rice can be considered non-essential. The nutritional profile of wild rice, which is in fact a seed, not a grain, does dovetail nicely with that of the brown rice, though.
Note that because the brown rice is used uncooked, it must be ground into a flour for this recipe. Either a blender or (clean) coffee or spice grinder will work; a food processor blade isn't thin enough for the job. The mixture should end up mostly powdery, but for a little crunch, leave some particles the size of corn grits. (Larger bits will be too hard on the teeth.) Due to its popcorn-like aroma and flavor, brown basmati rice is especially appealing in this bread, but any variety of long-grain brown rice will do.