Best No Knead Harvest Bread Recipes
NO-KNEAD HARVEST BREAD
While the rising time is long, you'll spend just minutes mixing the ingredients for this incredible bread. This chewy, flavorful bread has a crisp crust.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
NO-KNEAD HARVEST BREAD
This bread makes wonderful sandwiches -- from a simple panini with sliced green apples and brie, to a sandwich stacked high with turkey (and cranberry mustard or relish) . . . YUM! Another great recipe for no-knead bread . . . they're so easy to make, just requires some advance planning. Recipes comes from King Arthur flour, with a slight variation. As with other no-knead breads, a cast-iron dutch oven or a covered stoneware baker is needed to achieve the best crust. Time indicated does not include fermentation.
Provided by Galley Wench
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3135.9, Fat 83.7, SaturatedFat 8.4, Sodium 4688.1, Carbohydrate 527.9, Fiber 41.7, Sugar 50.6, Protein 86.2
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