Рецепт No Knead Multigrain Bread
This dough is wet and won't keep its shape, so I bake it in a Dutch oven. If you don't have one, put the dough in a prepared 9x5 loaf pan.
Подготовка: | American |
Порций: 4 |
Хорошо сочетается: soup, sandwiches
Ингредиенты
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Инструкции
- In a medium mixing bowl, stir together the grain mixture with the hot water, and let sit an hour or more.
- Add the warm water, yeast, salt and then the flours. Mix well.
- Place dough in another medium bowl that is oiled.
- Cover and let sit on the counter until the mix ferments and collapses. Room temp will determine length of time until the dough craters - about 2-3 hours.
- Cover the bowl well and place in the fridge for a day or two.
- Remove, shape into a ball and return it to the bowl. Cover and let rise an hour or so.
- Heat oven to 475 degrees for at least 30 minutes with the Dutch oven inside.
- Oil your hands and carefully remove the dough and slip it into the Dutch oven. Do not worry about how the dough lands in it. It will come out a beautiful rustic shape.
- If you want to put seeds on top, mix 1 T water with an egg white, brush it on top of the dough and sprinkle on the seeds, etc.
- Slice open the top of the dough about 1/2 inch in depth. Cover and bake 20 minutes.
- Remove cover and bake another 20-30 minutes. The best crust for flavor and crunch with be a medium brown color.
- Let cool 2 hours and enjoy. Store in plastic bag or newspaper.