No Knead Multi Grain Peasant Bread Recipe 45 Recipes

NO-KNEAD MULTI-GRAIN PEASANT BREAD RECIPE - (4/5)

Steps:

• In a large bowl, mix together all the flours, salt, and yeast. Stir in the water to form a thick, gloppy batter. (If your yeast needs to dissolve in water before being added, do this in a separate bowl before combining with the flours.) Cover the bowl and let it sit at room temperature for 8 hours or overnight. If necessary, you can refrigerate the dough after this fermentation period for up to a week. Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor. When ready to shape and bake the loaves, sprinkle your work surface with a little flour. Turn the cold dough out onto the counter and divide it in two equal pieces. Sprinkle the dough with a little more flour and shape them into round loaves or sandwich loaves, as desired. Cover and let the loaves rise for about 1.5 - 2 hours at room temperature, until nearly doubled in bulk. A half hour before baking, preheat the oven to 450°. Put a pan in the bottom of the oven to preheat as well. If you're baking round loaves, set a baking stone on the middle rack while the oven is heating. When the loaves have risen, quickly cut 1/2-inch slashes in the top with a serrated knife and set them in the oven. Pour a half cup of water into the pan at the bottom of the oven and close the oven door. Bake for 30-35 minutes, until the loaves are dark brown, sound hollow when tapped on the bottom, and the interior registers 190° on an instant-read thermometer. Allow to cool fully on a rack before slicing and eating.

NO-KNEAD PEASANT BREAD

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.