No-Knead Bread
Yield
servingsPrep
15 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
yeast, active dry
|
|
| 1 | tablespoon |
molasses
unsulphered |
|
| 4 | cups |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | l |
whole-wheat flour
|
|
| 3E+1 | ml |
yeast, active dry
|
|
| 15 | ml |
molasses
unsulphered |
|
| 946 | ml |
water
warm |
|
Directions
Put flour in a large bowl.
Place in a warm oven for 30 minutes to warm flour and bowl to 110 degrees F (1½ minutes in microwave).
Dissolve yeast in 1 cup warm water (110 degrees).
Add molasses and mix well.
Let rest about 3 minutes.
Then, add the yeast mixture and the remaining water (3 cups, warm).
Mix well by stirring or use one hand to mix in bowl.
Do not Knead. Dough will be sticky.
Use non-stick pans or lightly oil two large loaf pan (9x5x3 inch).
Sprinkle with cornmeal.
Spoon dough mixture into pans.
Smooth top with hand dampened with water to prevent sticking.
Cover with towel. Place in a warm spot.
Let rise about 1 hour or until dough reaches top of pans.
Preheat oven to 400℉ (200℃).
Bake for 20 minutes.
Reduce heat to 350℉ (180℃).
Bake 30 to 40 minutes longer.
Remove pans from oven, tip pans on sides, and let cool on racks for 15 minutes.
Remove loaves from pans and continue to cool before storing.
Bread is moist, so keep best in refrigerator.
HELPFUL HINTS: Recipe may be doubled to make four loaves.
Refrigerate or freeze extra loaves until ready to use.
Other flours may be used in place of ½ cups whole wheat, such as brown rice flour, garbanzo flour, or barley flour.
Use of nonstick pans is recommended.
