5-Minute No Knead Bread has been quite the rage for a few years now. You simply mix up the dough with a whisk or wooden spoon, proof, then cover and transfer to the refrigerator for long term storage. By long term, we are talking maximum of 10 to 14 days.
This no knead seed bread is easy, very tasty, quite easy. The second part of the recipe is my adaptation, where you can make the dough and bake the loaf of bread in the same day, without the refrigeration. The finished loaf will not be quite as chewy as if it has hydrated in the refrigerator at least over night, but it is still a very tasty loaf of bread.
No Knead Seeded Oat Bread
2 cups whole-wheat flour
3 1/2 cups unbleached all-purpose flour
1 1/2 cups old-fashioned oats
2 Tbsp flax seeds, plus 2 Tbsp for sprinkling on top
3/4 cup pumpkin seeds, plus 2 Tbsp for sprinkling on top
3/4 cup sunflower seeds, plus 2 Tbsp for sprinkling on top
1/4 cup sesame seeds, plus 2 Tbsp for sprinkling on top
2 Tbsp poppy seeds for sprinkling on top
1 Tbsp sea salt
1/4 cup wheat gluten
3 cups lukewarm water
1 1/2 Tbsp yeast
1/3 cup honey
1/4 cup canola oil
1 egg, beaten with 2 Tbsp water for egg wash
1 Whisk together the flours, oats, seeds, salt, and wheat gluten in a large container with a lid. Combine the water, honey, and yeast and proof 5 minutes or until foamy. Add the water mixture and the oil to the dry ingredients, mixing well with a wooden spoon or a bread whisk. Cover (not airtight) and let rise at room temperature until it doubles in size and starts to flatten on top, 1 to 2 hours. The dough can be used right away but it is easier to handle when cold. Put the lid on tightly and refrigerate and use the dough over the next 5 days.
2 On baking day, generously flour a work surface. Scoop up a grapefruit sized piece of dough (or more or less) and put it on the floured surface, turning to coat all sides with flour. Knead the dough for 1 to 2 minutes, or until the dough is smooth and no longer sticky. Add more flour as needed. Shape the dough into a round or oval loaf. The final loaf will be double the size of the original piece of dough. Return the unused dough in the lidded container to refrigerator. Place the loaf on a pizza peel or a large cutting board that has been covered with parchment paper and generously sprinkled with cornmeal. Loosely cover the dough with oiled saran and let rise until doubled in size, about or 60 to 90 minutes. This will vary depending on how cold the dough was coming out of the refrigerator and the temperature of the area the dough will be rising in.
3 Thirty minutes before baking time, preheat the oven to 400˚F degrees, with a baking stone on the middle rack.
4 Just before baking, baste the top crust with the egg wash. Combine the extra pumpkin, sunflower, and sesame seeds with the poppy seeds and sprinkle the surface of the loaf with the seeds.
5 Slide the parchment paper and the dough directly onto the hot stone. Bake for about 35 to 45 minutes, or until richly browned and firm. Smaller or larger loaves will require adjustments in rising and baking times. Remove the bread from the oven and cool completely on a wire rack before slicing and eating.
Note: I find that the refrigerated dough needs at least 1 1/2 to 2 hours to rise. If using the dough immediately, then 45 to 60 minutes is about right.
Note: I don’t normally slash the loaves before baking. The seeds are quite coarse and make slashing somewhat difficult which could result in deflated dough.
The lady in the link below runs a B&B and makes this wholewheat seed bread and has a good explanation on her blog.
http://thecafesucrefarine.blogspot.c...oat-bread.html
The original recipe of Zoe and Jeff uses plain white bread flour. They have a cookbook out called "Artisan Bread in 5 Minutes a Day", with all kinds of adaptations from that original recipe.
For step-by-step pictorial instructions on how to make their 5 minute no-knead bread, have a look at this link.
http://www.kingarthurflour.com/blog/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/
The wholewheat bread you see above is one of their adaptations.
The video below gives the recipe for their original white bread flour version and also shows how to make and use the dough.
http://www.kingarthurflour.com/blog/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/
http://www.youtube.com/watch?v=
Follow these Steps for Making and Baking the Same Day
2/3 cup whole-wheat flour
1/2 cup old fashioned oats
1 cup flour
1 heaping Tbsp gluten
1 Tbsp flax seed, plus 1 Tbsp for sprinkling on top
1/4 cup pumpkin seeds, plus 1 Tbsp for sprinkling on top
1/4 cup sunflower seeds, plus 1 Tbsp for sprinkling on top
1 Tbsp sesame seeds, plus 1 Tbsp for sprinkling on top
1 scant Tbsp poppy seeds for sprinkling on top
1 tsp salt
1 cup hot water
1 large tsp yeast
1 heaping Tbsp honey
1 heaping Tbsp oil
1 Combine the whole-wheat flour, oats, seeds, and hot water in a large bowl. Stir to combine, cover with saran, and soak for 2 hours.
2 Add all the remaining ingredients except for the seeds used for sprinkling and mix to combine with a Danish bread whisk. If the dough seems a bit sticky, add a bit more flour. If the dough seems too stiff, add a bit more water. Cover with saran and let rise until doubled in size, about 2 hours.
3 Turn the dough out onto a lightly floured surface and shape into an oval loaf. If the dough is still quite tacky, knead in enough flour so you can handle the dough without it sticking. Shape the dough into an oblong loaf and put in a basket that has been lined with parchment paper. Cover with saran and let rise the dough has doubled in size, about 1 to 2 hours.
4 Preheat the oven to 400˚F degrees, with a baking stone on the middle rack. Combine the remaining sprinkling seeds.
5 Baste the risen loaf with egg wash and sprinkle the top with the remaining seeds. Use the parchment paper to lift the loaf out of the basket and onto the baking stone. Bake for 35 to 45 minutes, or until nicely browned. The loaf should sound hollow when thumped. Remove from the oven and transfer to a wire rack to cook completely before slicing and serving.
Makes 1 loaf.
This dough is easier to combine if one has a Danish dough whisk.
