Recipe by Karyl Lee
This is my own variation of the no-knead breads found in any google search, with the directions I have developed over several months of making the bread. I have varied flours and additions, but the basic techniques are the same. It will be a wetter dough than seems good, but that is part of the slow rising technique. Do note: I have not made this bread in the summer yet, so have no idea how speedily it will develop when the temperatures are significantly warmer, nor how much additional fermentation it will give to the finished product.
Top Review by free-free
LOVE-LOVE-LOVE this...I took about 18 hours then about another 3 in the loaf pan...used recipe#404288 for some of the wheat flour, added a crushed nut/oat topping and baked it with a pan of H2O in the rack below it to crisp the crust...came out lovely... I loved the pumpkin seed...so easy and so good- Thanks for a great recipe share...on my "musts" list :)
- 2 cups all-purpose flour (not self-rising)
- 2 cups white wheat flour (whole grain)
- 2 teaspoons salt
- 1⁄2 teaspoon yeast (active or instant will work)
- 1⁄3 cup raw pumpkin seeds
- 1⁄4 cup oat bran
- 1 tablespoon honey
- 1 cup water, plus
- 7⁄8 cup water (approximately 85 F)
Directions See How It's Made
- Measure your flour using the same measure you use for liquids, rather than a dry measure. The flour can be loosely spooned or poured into the measure but don't pack it.
- Place flour into bowl, add salt and yeast, and stir lightly.
- Put honey into liquid measure, add water and stir to dissolve.
- Add pumpkin seeds and oat bran (use dry measure for these).
- Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so. Add flour only if you can't avoid it. (You may oil your hands to make mixing the dough easier if you like using your hands to mix).
- Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth. Take note of the time.
- 6 hours later, check your dough and see if you can discern bubbles at the surface. There should be some development, but probably not much.
- Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep. If not you may wait longer, perhaps as long as another 6 hours. This is the hard part, because it's up to you and the bread. You can choose to go ahead but the dough will be less developed.
- When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round. Let rest 15 minutes.
- Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan. Let rise for two or more hours, until it has appreciably filled the pan or risen significantly. You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
- Bake at 425°F for half an hour, lower temp to 375° and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
- Cool completely before slicing if you can wait long enough for that!