Saturday, December 19, 2009

No-Knead Bread??

So by now you must have heard somewhere about no-knead bread.  Unlike traditional bread, in stead of kneading it, you just let time do the work.  It's a great concept and I keep wanting to give it a try but something keeps stopping me.  And now I realize what it is: TIME!! It takes too much time! I also don't have instant yeast but I have a whole truckload of regular yeast--I don't want to buy yeast just to make this bread and I don't have the time to figure out how to substitute regular active dry yeast. Furthermore, I don't actually knead my bread.  My Kitchenaid stand mixer does!  Eight minutes in there on the lowest setting and voila! Perfectly kneaded bread that passes the windowpane test.  But the no-knead method is a great method to master especially in the event that we no longer have consistent electricity.  I am determined to try the no-knead recipe one day but today is not that day.  I'm so comfortable making bread the old way that I just can't seem to bring myself to try it.  Not to mention that the effort it takes to make bread keeps from eating it all willy-nilly. 

My current batch of bread is in the oven rising right now. I'm a little worried about the activity of my yeast as my bread seems to be rising a bit more slowly than usual. Well, it could be the yeast or the fact that it's colder. Anyway, here's my recipe for simple, filling, whole grain bread again:

Tall Sandwich Bread
1 1/4 c warm water (105 to 115 degrees Fahrenheit)
1 T oil
3T sweetener of your choice (I use sorghum)
1 t salt
1 c white flour (I use King Arthur unbleached all-purpose)
1 1/2 c whole wheat flour (I use King Arthur Whole Wheat Flour)
1/2 c gluten
1 1/2 t dry active yeast
To this I add: 2-4 T ground flax seed

Mix with a bread hook in the Kitchenaid on Speed 1 for 8 minutes or until gluten is well developed. Transfer dough to a lightly oiled bowl. Turn dough to coat with oil. Let rise till doubled (about 1 hour) in a warm. draft-less place (I place a bowl of hot water in my oven and cover with a damp towel). Punch the dough down, transfer to a lightly floured surface and roll into a rectangle about 1/2" thick. Tightly roll the dough as if making cinnamon rolls, tuck the end under and pinch closed. Transfer to lightly oiled bread pan. Let rise again. Bake for 40 min at 350 F. Transfer freshly baked bread to cooling rack (remove from pan).
I usually double this recipe so I get two loaves:  one to freeze and one to refrigerate.  Here's the recipe for the original no-knead bread.  Anyone have any tips for this type of bread?  Please share!

Edited 12/21/09
  1. It's not my yeast that's the problem.  The oven is 68 degrees according to my thermometer which means it's too cold in there for the bread to rise properly.  I sat my dough covered with a damp cloth on the heater and in about 45 minutes, it was totally risen and ready to be baked.
  2. One slice of this bread is 3 Weight Watcher's points--a lot in a way but it's a very wholesome and filling bread
  3. I figured out that my issues with pictures and things in Blogger had very nothing to do with my Mac bu rather with Safari, which is the browser I was using.  I downloaded Mozilla Firefox and it works perfectly. 

Photo Credit:  "No Knead Bread" by Cbruno on


Anonymous said...

"But the no-knead method is a great method to master especially in the event that we no longer have consistent electricity."

This is one reason I really like you (based on what I've seen in your blog). You actually DO the things I want to do. You could survive with no power and no diapers! lol

I need some sort of direct line to your place in the event of a disaster!

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日月神教-向左使 said...


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