Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (28 page)
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Authors: Nancy Baggett
Tags: #Cooking
KS Quotient
Fairly Easy: Two-stage mixing. No hand-shaping required.
The mixing method for this bread is a little different than for most recipes in the book, but reminiscent of the one used for the
100 Percent Whole Wheat—Honey Bread
. The raisins and some of the rye flour are hydrated with boiling water, then set aside at the same time the rest of the dough is separately set aside to rise. The boiling water plumps the raisins and activates enzymes in the rye flour, which give it a sweet, rich taste and cause it to absorb an unusually large amount of water. Once this mixture, or mash, is incorporated into the rest of the dough, the enzymes continue to work, producing a pumpernickel that is particularly mellow and moist.
Yield: 2 medium loaves, 12 to 14 portions or slices
3 cups (15 ounces) medium or dark rye flour, divided, plus ½ cup (2.5 ounces), or as needed
1½ cups dark raisins, rinsed under hot water and drained
1¼ cups plus 1 to 3 tablespoons boiling water
2 cups (10 ounces) unbleached white bread flour
2 tablespoons unsweetened cocoa powder, sifted after measuring
2¼ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast, divided
3 tablespoons light or dark molasses (not blackstrap)
2 tablespoon corn oil, canola oil, or other flavorless vegetable oil
1¾ cups ice water, plus more if needed
2 tablespoons apple cider vinegar
1 large egg white beaten with 1 teaspoon water for glaze, or 2 to 3 tablespoons liquid egg substitute for glaze
First Rise
In a medium bowl, stir 1 cup (5 ounces) of the rye flour and the raisins with the boiling water to form a thin sour cream consistency; add a little more water or rye flour as necessary. Cover and set aside at room temperature for 20 to 24 hours. In a large bowl, thoroughly stir together 2 cups (10 ounces) of the rye flour, the bread flour, cocoa, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the molasses and oil into the ice water. Vigorously stir it into the bowl with the flours, scraping down the bowl sides and mixing until the dough is thoroughly blended. If too dry to mix, gradually mix in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be firm. If necessary, add in enough more rye flour to firm it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 20 to 24 hours; if convenient, vigorously stir once partway through the rise.
Second Rise
Stir the vinegar into the raisin mixture. Vigorously and thoroughly stir the raisin mixture, then ½ cup of the rye flour, into the dough until very well blended. If necessary, thoroughly stir in (or work in with flour-dusted fingertips) enough more rye flour to yield a very stiff dough.
Generously dust 2 well-oiled 8½ x 4½-inch loaf pans with rye flour. Divide the dough in half using oiled kitchen shears or a serrated knife. Turn each half into a pan. Brush or spray the tops with oil. Using well-oiled fingertips, pat and smooth the dough out into the pans. Then smooth and firmly tuck the ends underneath to form evenly shaped loaves. Brush the loaf tops evenly with egg white (or liquid egg substitute). Cover the pans 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 for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough almost reaches the plastic. Remove it and continue until the loaves extend ¼ inch above the rims.
Baking Preliminaries
20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400°F.
Baking
Bake the loaves on the lower rack for 25 to 35 minutes, or until the tops are nicely browned. Tent the tops with foil and continue baking for 20 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Cool the loaves in the pans for 10 minutes. Then turn them out onto a wire rack and cool at least 1 hour before serving.
Serving and StoringServe cut into thin slices. The bread will keep at room temperature for 3 to 4 days, and may be frozen, airtight, for up to 2 months.
KS Quotient
Fairly Easy: Lots of ingredients, but easily mixed. No hand-shaping.
Loaded with four kinds of seeds, four kinds of grain, almond butter, and honey, this high-fiber, protein-rich bread is one of the few in the book that may warrant a trip to the health food store. Not only are the seeds called for usually sold in bulk, which is most economical, but they are usually in demand and turn over rapidly there, which means they are likely to be very fresh.
The recipe also calls for unsalted toasted almond butter, which looks a bit like peanut butter, but is made with ground almonds. It boosts the protein and provides fat that helps keep the loaves moist and soft, while also lending a subtle nutty taste. Most health food stores (and some supermarkets) carry both raw and roasted almond butters, some salted, some not; choose unsalted butter that's made from roasted almonds for the most distinct flavor. (It usually has a darker color, but check the label to be sure.)
The two generous loaves are slightly sweet and moist from honey, compact, nubby from the seeds, and full-bodied enough that a slice or two makes a filling snack or substantial addition to a light meal.
Yield: 2 large loaves
4½ cups (22.5 ounces) unbleached white bread flour, plus more as needed
½ cup roasted, salted sunflower seeds
1/3 cup old-fashioned or quick-cooking (not instant) rolled oats
1/3 cup cooked (cooled) brown rice
¼ cup white or yellow cornmeal, preferably stone-ground
¼ cup millet seeds, plus 1 tablespoon for garnish
¼ cup sesame seeds, plus 1 tablespoon for garnish
2 tablespoons flax seeds, preferably golden
2½ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
2¼ cups ice water, plus more if needed
2/3 cup clover honey or other mild honey
½ cup unsweetened, unsalted toasted almond butter, stirred well before measuring if separated
Corn oil, canola oil, or other flavorless oil for coating dough tops
2 tablespoons
Cornstarch Glaze
, or 2 tablespoons liquid egg substitute for finishing loaf tops
First Rise
In a very large bowl, thoroughly stir together the bread flour, sunflower seeds, oats, rice, cornmeal, ¼ cup each millet and sesame seeds, flax seeds, salt, and yeast until blended. In another bowl, stir together the water, honey, and almond butter until very well blended. Vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing just until very well blended. If the mixture is too dry to blend, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be fairly stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise
Vigorously stir the dough, incorporating more flour to yield a hard-to-stir consistency if necessary. Cut the dough in half with well-oiled kitchen shears or a serrated knife, placing each portion in an oiled 9 x 5-inch loaf pan. Brush or spray the loaf tops with oil. Using an oiled rubber spatula or your fingertips, smooth out the tops and press the dough evenly into the pans. Generously and evenly brush each top with Cornstarch Glaze (or liquid egg substitute); immediately sprinkle ½ tablespoon of the sesame, then millet seeds, over each loaf. Using oiled kitchen shears or a serrated knife, cut a ½-inch-deep slash lengthwise down the loaf centers. Cover the pans 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 for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough extends ½ inch above the pan rims.
Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.
Baking
Reduce the temperature to 350°F. Bake on the lower rack for 45 to 50 minutes, until the loaves are well browned and firm on top. Cover the tops with foil and continue baking for 15 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom (or the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the centers are baked through. Let cool on wire racks for 15 minutes. Remove the loaves to cooling racks; let cool completely.
Serving and StoringThe loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. Store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature.
