Saturday, January 24, 2009

A Big Loaf of Seeded Bread

Several months ago, I discovered the goodness of no-knead bread -- just stir the dough, let it rise for a day, then bake it in a cast-iron dutch oven or other covered oven dish. Crunchy crust, no kneading (my hands end up cramping these days when I try that), no dragging out the bread machine, yummy results.

The only problem has been that the dutch oven I have is large enough that a normal recipe creates a rather flat loaf of bread. This recipe works very nicely when doubled in size.

Four-Seed No Knead Bread

60 grams rye flour (1/2 cup)
140 grams strong whole wheat bread flour (1 1/4 cup)
740 grams strong bread flour (5 cups)
1 Tbs. salt
1.5 Tbs. quinoa
1.5 Tbs. millet
4 Tbs. amaranth
1 Tbs. poppy seeds
1/2 tsp. yeast
600 ml water (2.5 cups)
4 Tbs. yogurt

Seed Topping Ingredients:

1/4 cup sesame seeds
1 1/2 Tbs poppy seeds

Directions are at the above link.

Now, most of us use cups to measure ingredients, rather than grams. I have a small digital scale that can be set to ounces or grams. (It's really much easier to weigh ingredients than measure them, by the way.) But I did some sleuthing on the 'net and discovered how to convert grams to cups. For the amount of water, just stir until all the dry ingredients are absorbed, and the dough is 'shaggy'. (You want no-knead dough to be wetter than kneaded dough, because it's going to steam itself inside the covered pot.)

I should note that the topping ingredients were not doubled. Doubling creates a lot of leftover seeds, so I use just slightly more than the amount listed for a regular sized loaf.

You can also make this without the yogurt.

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