Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (11 page)

KS Quotient

Easy: Fuss-free ingredients, all added before the first rise. No hand-shaping.

3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed

1 cup (5 ounces) rye flour or whole wheat flour

1 tablespoon caraway seeds, plus ½ tablespoon for garnish

1 tablespoon unsweetened cocoa powder, preferably Dutch-process, sifted after measuring, optional

Scant 2 teaspoons table salt

¾ teaspoon instant, fast-rising, or bread machine yeast

2/3 cup minus 1 tablespoon ice water, plus more if needed

2½ tablespoons molasses

1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top

1 bottle (12 ounces) beer, well chilled

First Rise
In a large bowl, thoroughly stir together the white flour, rye (or whole wheat) flour, 1 tablespoon caraway seeds, cocoa powder (if using), salt, and yeast. In another bowl or measuring cup, thoroughly whisk the water with the molasses and oil. Add the mixture and the beer to the bowl with the flour, vigorously stirring and scraping down the sides until the ingredients are thoroughly blended and the foaming subsides. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more white flour to stiffen it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir the dough about halfway through.

Second Rise
Vigorously stir the dough. If necessary, stir in enough more white flour to yield a very stiff consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around to bowl; this organizes the gluten for shaping the dough into a loaf. Invert the dough into an oiled 9 x 5-inch loaf pan or a 9- or 10-inch diameter (or similar) heavy ovenproof pot or flat-bottomed casserole. Brush or spray the top with oil. Smooth and press the dough into the pan using a well-oiled rubber spatula or your fingertips. Sprinkle the top with the remaining ½ tablespoon of caraway seeds. Press down to imbed. Cover the pan with nonstick spray—coated plastic wrap.

Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough doubles from the deflated size or extends just above the pan rim.

Baking Preliminaries
20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400°F. Using well-oiled kitchen shears or a serrated knife, cut a large x in the center top of the round loaf or a 5-inch long ¼-inch-deep slash down the center of the rectangular loaf.

Baking
Reduce the heat to 375°F. Bake on the lower rack for 45 to 50 minutes, or until the top is well browned. Cover the top with foil. Bake for 20 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 204° to 207°F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.

Serving and Storing

The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

KS Quotient

Super Easy: Easily mixed, readily available ingredients, added all at once. No hand-shaping.

3¼ cups (16.25 ounces) unbleached all-purpose white flour, plus more as needed

1/3 cup unsweetened cocoa powder, preferably Dutch-process, sifted after measuring

2½ tablespoons granulated sugar, plus 1 tablespoon for garnish

Generous 1¼ teaspoons table salt

¾ teaspoon instant, fast-rising, or bread machine yeast

½ cup clover honey or other mild honey

¼ cup corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan

1¾ cups ice water, plus more if needed

1 cup (6 ounces) semisweet chocolate morsels

Glossy Chocolate Drizzle
for garnish, optional

First Rise
In a large bowl, thoroughly stir together the flour, cocoa, 2½ tablespoons sugar, salt, and yeast. In another bowl or measuring cup, whisk the honey and oil into the water. Thoroughly stir the mixture and chocolate morsels into the bowl with the flour, scraping down the sides and mixing until well blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl tightly with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise
Vigorously stir the dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around (this organizes the gluten for shaping the dough into a loaf). Invert it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush or spray the top with oil. Smooth out the dough and evenly press into the pan with an oiled rubber spatula or fingertips. Cover the pan with nonstick spray—coated plastic wrap.

Let Rise Using Any of These Methods
For a 1- to 2-hour regular rise, let stand at warm room temperature; for a ½- to 1½-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough reaches the pan rim or doubles from its deflated size.

Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.

Baking
Sprinkle the loaf top evenly with the remaining 1 tablespoon sugar. Bake on the lower rack for 40 minutes, or until the loaf is well browned. Cover the top with foil and continue baking for 25 to 30 minutes, occasionally testing with a skewer inserted in the thickest part. When it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204° to 206°F on an instant-read thermometer), bake for 5 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Loosen the loaf with a knife, then place on the rack. Cool thoroughly. Garnish the cooled loaf with Glossy Chocolate Drizzle, if desired.

Serving and Storing

Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

Variations

Nutmeg Chocolate Bread

Prepare as directed, except add ¾ teaspoon ground nutmeg along with the salt and increase the yeast to 1 teaspoon (the nutmeg inhibits yeast growth a bit).

Orange-Hazelnut Chocolate Bread

Prepare as directed, except add 1½ teaspoons finely grated orange zest along with the water mixture and ½ cup hulled, chopped, and lightly toasted hazelnuts along with the chocolate morsels.