Monday, July 11, 2011

Lahey No-Knead Bread Making Method (part 2)


Multigrain Bread fresh from the oven using the Lahey No-Knead Method
Last week we told you that we were going to try our whole-grain-hand at the Lahey No-Knead Bread Making Method.  Well, guess what?  We ended up with a tastey loaf of bread, that MaMa says was super-duper easy to make...and we didn't use a fancy, smancy dutch oven to make it either, just a regular old Pyrex dish with a lid, and it worked!

Ingredients for Mulitgrain No-Knead Bread:

1 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Barley Flour
1 1/4 tsp salt
1/4 tsp active dry yeast
1 1/3 c tap water (55-65 degrees)

Directions:  In a large bowl, stir together the ingredients.  The dough will be shaggy and sticky.  Cover and let sit for at least 12 hours, preferably 18 hours.

About 30 minutes prior to baking the bread, preheat the oven to 450 degrees.  Once the oven reaches temp, place your dish in the oven to warm (without the dough in it).  Once the dish has warmed, remove the dough from the bowl and form a loaf with your hands and carefully place it in the warmed baking dish.  Bake for 30 minutes covered, then an additional 15 minutes without the cover.  Let cool on wire rack before slicing.

We have a Cracked Wheat version of this bread that we'll be posting soon!


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