Makes one average round loaf or two smaller ones
With all the hype on no knead bread, I knew I had to give it a go. Almost every recipe I scouted out on social media used all-purpose flour and I am a whole grain flour kid of woman. After many experiments I have created a whole grain loaf of no knead bread that will knock your socks off.
Ladies and Gentlemen, I give you my no knead whole grain bread.
2 cups Red Fife flour – see below, no substitutions
½ cup all-purpose flour – see below
½ cup large oat flakes
¼ cup natural wheat germ
¼ cup ground flaxseed
1 tsp table salt
1 tsp white granulated sugar
½ tsp active dry yeast
1 ¾ cup cool water
- This is a 18-24 hour process, start the recipe on Day 1 and bake it off on Day 2. You will need a 6-8 litre heavy pot that has a lid or two smaller pots with lids. Heavy is key here. I use either an enamel covered cast iron, or a cast iron pot. They need lids, I know I already said that, but it needs repeating.
- Ready, set, go!
- In a large bowl, whisk together: red fife flour, all-purpose flour, oat flakes, wheat germ, flaxseed, salt, sugar and yeast.
- Add cool water and mix until there is no more dry ingredients visible and it forms a ball. Gently pat into the bowl.
- Cover with a plastic bag or plastic wrap, without touching the dough, and set aside for at least 18 hours and up to 24 hours. I put mine in my microwave…..it becomes a lovely little incubator.
- After 18-24 hours, it should have doubled in size and will look spongy, that’s all good.
- Tip out onto a lightly floured board and knead. I know I said this is no knead, but you only knead it slightly, it’s more like folding it into itself. Do that about three times, until it isn’t sticky anymore. Shape it into a ball. Sprinkle lightly with flour and cover with a clean tea towel for 15 minutes. NOTE: if you are using two pots cut the dough in half so you have two balls of dough.
- Check to see if its sticking to the tea towel. If its sticking sprinkle with a little more flour. Cover with the tea towel and set the timer for 1 hour and 30 minutes.
- When the timer goes off adjust the rack in the oven to just below middle and preheat to 450°F. When the oven is hot, place the covered pot or pots in the oven to preheat.
- Set the timer for 30 minutes.
- When the timer goes off, remove the very hot pots from the oven, remove lids, gently place the dough into the pot, seam side or bottom down first. If you are using two pots, place one ball of dough into each pot.
- Cover with lid, bake for 25-30 minutes or until the bread has a nice deep golden brown crust.
- Remove lid or lids and bake for 15 minutes longer or until the bread is a rich brown and sounds hollow when tapped.
- Remove from pot or pots and cool on a wire rack.
One regular round loaf makes 12-14 slices
Watch me dem this recipe on my Facebook Fan Page mairlyn.smith at 8 pm EDT on Wednesday, October 16
Professional home economist tips:
Red Fife Flour
This whole grain flour is renowned for it’s baking quality. It produces light and tender breads. Worth the trip to a Bulk Barn or a health food store. When it comes to whole grain breads I choose Red Fife.
I added ½ cup mainly for the gluten aspect. I wanted the bread to hold its structure on the rise and in the baking, adding the ½ cup made a difference.