Crispy Crust Wheat Sandwhich Bread No Knead Recipes

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

CRISPY CRUST WHEAT SANDWHICH BREAD NO-KNEAD

Steps:

• Mix all ingredients by wooden spoon or by hand until well mixed.
• Place in an oil sprayed 5 qt bowl and cover with sprayed plastic wrap.
• Let rest on counter at 70 F for 2 hours or at 80 F for 1 1/2 hours.
• Place in the fridge overnight or for several days.
• Gently remove from bowl and divide into two pieces with a dough scaper or knife and stretch the outter film of the dough until a tight surface and a log shape is formed.
• Place into oiled 8 x 4 loaf pans.
• Rest at 70 to 80 F for 1 1/2 hours or until doubled in size.
• 30 minutes before baking, place a large roasting pan with lid into the middle of the over and preheat oven to 450°F.
• When the dough is about 1 inch above the pans, carefully remove the lid to the roaster and place the two pans into it. Wear mitts or use pot holders to avoid being burned.
• Add 1/4 cup of hot water to the roaster carefully.
• Replace lid and bake for 20 minutes.
• Rotate roaster pan and check on browning.
• If not browning, leave lid off and bake for 15 to 20 minutes until internal temperatures are 200 - 210°F.
• If browning, replace lid and bake for 15 to 20 minutes more until internal temperatures are 200- 210°F.
• Carefull remove loaves and turn out on wire rack and cool for 30 min to an hour before cutting.
• Note: The yeast can be cut down if resting time is increased before refrigerating. The key is to get the dough to finish rising, flatten, or begin to collapse before refrigeration. 1/2 tsp yeast requires up to 12 hours for rising which improves flavor. I often use instant yeast and about 25% less than listed here.

LOW-KNEAD SANDWICH BREAD

Steps:

• Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
• Rest the dough: Scrape your dough-covered hand with your clean hand to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl and place it on top of the large bowl, tapping it to ensure a tight seal. Allow the dough to rest for 20 to 40 minutes.
• Fold the dough: After the dough has rested, remove the inverted bowl. The dough should look very wet and sloppy. Dip your hands briefly in a bowl of water, then shake off the excess. Using one hand, scoop your fingers under one side of the dough to the very bottom of the bowl and, working quickly, lift that side, stretch it a few inches, and fold it over to the opposite side. Rotate the bowl and repeat 4 to 6 times until you've worked all the way around the dough. (The dough will become noticeably tighter and a little more difficult to stretch with each fold.) Lift the dough and flip it over.
• Cover the bowl with the inverted bowl and allow to continue resting. Repeat this every 20 to 40 minutes within the first 2 to 3 hours. (No need to be very precise with timing at this stage.) By the last folding step, the dough should be significantly smoother and tighter and resemble a more traditional (albeit slack) bread dough. Cover with the inverted bowl (or a cutting board), then transfer to the refrigerator and let rest at least overnight and up to 3 days.
• Lightly oil a 9-by-5-inch loaf pan. While the dough is still cold from the fridge, dust it with flour and tip it out onto a generously dusted work surface. Working quickly with lightly floured hands, flatten the dough out into a rough 8-by-8-inch square, then roll it up like a jelly roll, pinching the seam to seal.
• Transfer the dough to the prepared 9-by-5-inch loaf pan, seam-side down. Cover it with a floured kitchen towel, and let rise at room temperature until the dough is crowning over the top of the loaf pan, about 2 hours. At least 30 minutes before baking, adjust an oven rack to the center position and heat the oven to 400 degrees.
• Brush the top of the loaf with the egg mixture. (You could also sprinkle with coarse salt, spices or seeds at this point, if desired.) Bake until deep brown and the center of the loaf registers 205 degrees, about 35 to 45 minutes.
• Run a knife or a thin metal spatula between the bread and the loaf pan to loosen the loaf, then remove loaf from pan and rest on a cooling rack until completely cool.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.