No Knead Whole Grain Artisanal Breads |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Jeffrrey Hertzberg and Zoe Francois, authors of Artisan Breads in 5 minutes a day and Healthy Breads in 5 minutes a day plus other bread cookbooks are the pioneers of no knead breads. I saw this one recipe in a newspaper, tried it and could not believe how wonderful the bread came out. Read more . I adapted the recipe to make mini free form breads ( not rolls ) and they came out fantastic. In the roll recipe, the garlic, parsley etc was cooked in a skillet and mixed with olive oil and drizzle on the rolls prior to baking. Ingredients:
5 1/2 cups whole wheat flour |
2 cups all purpsoe flour |
1 1/2 tbs granulated dry yeast |
1 tbs kosher salt |
1/4 cup vital wheat gluten ( found at natural or health food stores or even the supermarket baking isle ) |
4 cups lukewarm water |
toppings and or fillings |
1/4 cup olive oil |
fennel seeds, poppy, anise, sesame sunflower seeds |
chopped garlic, 1.2 cup fresh chopped parsley, parmesan cheese |
Directions:
1. In a large mixing bowl ( prefereable with a lid )
2. whisk together both flours, yeast salt and vital wheat gluten
3. Add the water all at once and mix without kneading, using a wooden spoon or mixer with paddle attachment
4. You may have to use wet hands to get the last bit of flour incorporated if not using a machine
5. Cover dough loosely with plastic wrap or a cover
6. Allow mixture to rise at room temperature until it begins to collaspe and flattens on top ( at least 2 hours )
7. After rising, place on lid and let remain in refrigerator up to 14 days
8. When ready to bake, shape and form the dough and let rise on the baking tray at least 30 mins
9. This recipes makes 4 pounds of dough which is not kneaded and is very soft and may be sticky
10. Each pound makes 5 rolls
11. I did not follow the roll instructions but I made 4 mini breads free form and toppped them with seeds and garlic
12. Place an oven stone in the center rack of the oven
13. Place a broiler try on the lower rack of the oven
14. Heat oven to 450F
15. When ready to bake
16. Place a baking sheet on the baking stone and pour 1 cup hot tap water in the broiler pan
17. Bake about 20 mins or until browned and frim
18. Serve bread warm
19. My breads had a chewy crust, soft interior and excellent flavor
20. The photo does not do any justice to these breads which are not at all kneaded
21. Each slice was fine textured yet had open airy holes scattered throughout!
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