Thursday, May 27, 2010
No-Knead Oatmeal-Pumpkin Seed Bread
This is a fabulous No-Knead Bread recipe from Artisan Bread in Five Minutes a Day. The recipe makes three 1.5 lb loaves. I made half the recipe and made a large free-form loaf instead of using a loaf pan. I also added some raw, shelled pumpkin seeds to the dough.
This is the kind of bread you'll want to snack on all day. It's also lovely toasted and makes really nice sandwiches.
1 3/4 cup lukewarm water
1 cup whole milk
1/2 cup maple syrup
1 1/2 tablespoons granulated yeast
1 tablespoon salt
1/4 cup neutral-tasting oil
1/2 cup oat bran
1/3 cup wheat bran
1 1/2 cups old-fashioned oats
1/2 cup whole wheat flour
4 1/4 cups unbleached all-purpose flour
Mix the yeast and salt with the water, milk, maple syrup, and oil in a 5-quart bowl or lidded container.
Mix the remaining dry ingredients without kneading, using a spoon, large food processor, or stand mixer.
Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses, approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 8 days.
On baking day, lightly grease a 9 x 4 x 3-inch nonstick loaf pan. Dust the surface of the cold dough with flour and cut off a 1 1/2 pond piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Elongate the ball into an oval and place it into the prepared pan. Allow to rest and rise for 1 hour and 20 minutes (or only 40 minutes if you have not refrigerated your dough).
Twenty minutes before baking time, preheat oven to 350F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
Place the loaf on a rack near the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for 45 to 50 minutes, or until deeply browned and firm.
Allow to cool.