Wednesday, October 28, 2009
'No Knead' Multigrain Bread
As people are starting to make more healthful food choices, this has become one of our most popular breads. It is completely whole grain, with a soft texture and enough structure to hold up to the biggest sandwich. We make focaccia out of it for our roasted vegetable sandwiches and even turn it into cardamom sweet rolls.
Soak 2/3 cup (.25 lbs) 10 grain cereal. (I'm using Bob's Red Mill)
in a large bowl with 4 cups warm water for 1 1/2 hours.
Add 1 and 1/2 T (2pkgs or 1/2 oz.) Active Dry Yeast and let sit 30 minutes more...
1/4 cup honey
1/4 cup canola oil
8 cups of Whole Wheat flour (2.25 lbs.)...one cup at a time, stirring well with each addition.
Before the last cup of flour add 1 more cup of water and 1 and 1/2 tablespoon salt.
Stir the mixture as though folding it into the center, spinning the bowl as you go.
Once it is pulled together, cover and let sit for 1 hour
Pull dough together in the bowl once again by running your spatula along the side of the bowl, pulling the dough into the center. cover and let rise 30 minutes more.
Turn out onto a well floured board and divide into 3rds. Briefly knead each portion into a ball. let sit 15 minutes.
pull rounds together into a loaf shape, being sure to get rid of the air bubbles and put into well oiled loaf pans. slash the tops and let rise 45 minutes or until a poke of your finger doesn't bounce back.
Spray the tops with water and sprinkle with a little of the dry cereal.
Bake for about 45 minutes in a 350 degree oven to an
interior temperature of 200 degrees.