No Knead Harvest Bread Recipes

NO-KNEAD HARVEST BREAD

Steps:

• In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.

NO-KNEAD HARVEST BREAD

Steps:

• In large bowl or container mix together the flours, salt, yeast and water.
• Stir until all the flour is incorporated and the dough is a sticky ball (you may have to use your hands to thoroughly mix in in the flour).
• Stir in the fruit and nuts -- do not overmix.
• Cover the bowl with plastic wrap and let rest at room temperature for 8 to 18 hours.
• Shape and Bake:.
• Turn the dough out onto a lighly floured surface and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. (To form a log gently stretch the dough. It may be helpful to gently roll it on a floured work surface.).
• Place the dough in the pan lined with parchment paper.
• Cover and let rise at room temperature for approximately 2 hours; until a slight indentation remains when you poke it with a finger.
• Just before baking make several slashes to allow for expansion.
• Place lid on pot and place bread in cold oven.
• Set the temperature for 450 degrees.
• Bake for 45 minutes, then remove lid and continue to back another 5 to 10 minutes; until it's a dark brown color (should be 205 degrees in center).
• Remove from oven and turn out onto a rack and cool before slicing.