Great variation of the „No Knead Bread“
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Healthy, rye bread…
Measure: a large cup – app 3 dl
Ingredients:
- 1 cup rye flour
- 2 cups whole wheat flour
- 1 ½ cup lukewarm water
- 1 teaspoon salt
- ½ teaspoon instant yeast
- (a variety of seeds ca nbe added)
Directions:
This is the simplest and the most delicious rye bread I’ve ever tasted and then baked countless times.
Take the rye flour (dark or light) and the whole wheat flour.
Take a large cup (app 3 dl).
Measure 1 cup rye flour and 2 cups whole wheat flour and put into a larger plastic bowl (with a plastic cover).
Stir the flour and 1 teaspoon of salt with the wooden spoon, then add the dry yeast (it is not necessary to leave the yeast in the water peviously) and pour 1 ½ cup lukewarm water.
Stir the ingredients to unite with the wooden spoon for a mament, until water and flour combine.
If you have a plastic container with a lid – put the lid on.
The bowl must be large enough for the dough to rise.
Cover loosely either with the plastic cover or a cloth.
Make sure the cloth doesn’t touch the dough when it doubles in bulk, as the dough may catch the smell of the detergent or the fabric softener.
Leave the dough to rest for 4-5-6 hours, depending on the temperature of the room.
If the room temperature is 20°C or more, 3 to 4 hours is enough.
Large bubbles are seen just below the surface.
Prepare the baking pan.
Put in the baking paper or grease the pan thickly with butter, never with oil, or the bread will stick to the pan.
Then mix the dough with wet hands shortly and place it into the baking pan.
The dough is very sticky and moist, so remove the rest of the dough from your hands with the spatula and even the surface.
Now you can add a variety of seeds on the top – flax seeds, sesame seeds, sunflower or pumpkin seeds.
Even the surface with a wet spatula, the seeds will stick to the dough.
Leave the dough for 2-3 hours to rest, until bubbly.
Turn the oven to 200°C.
Pierce the dough with a finger a couple of times and bake the bread for 20 minutes.
Then turn the heat on 170°C and bake it for another 20 minutes.
Turn the oven off and leave the bread to cool int he oven for app another 5 minutes.
Take iz out and remove from the pan, peel off the baking paper and cool it on the wire rack.
The crust will be crispy.
If you want a sowft crust – wrap the brad with the clean cloth.
Do not cut the bread before it is cool, because it will become soggy.
This bread stays fresh for several days and smell divinely.
When xou cut it, the slice will be a bit moist in the middle.
Image courtesy of Serge Bertasius Photography / FreeDigitalPhotos.net
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