Apr 26, 2010

No Knead Multigrain Bread - you can do it!

I've been meaning to post this for a while, but there's a lot of pics and I think that a video would be better.  I'm too busy planning my vegetable garden and volunteering at a farm to make cooking videos right now, so this'll have to do...

you will need: 

1 cup all purpose white flour
1 cup wheat flour
1 cup rye flour
2 tablespoons vital wheat gluten
¼ teaspoon instant yeast
1 T kosher salt
1 3/4 – 2 cups water
about 1/2 cup whole grains, flax seeds, etc.
A cast iron or enameled Dutch oven
In a large bowl mix flours, vital wheat gluten, yeast and salt.  Add 1 3/4 cups of water and mix.  If the dough is too stiff to mix with a wooden spoon, add another 1/4 cup of water.  Cover loosely with a plastic bag and let ferment at room temperature for about 24 hours (18 hours will do if it’s warm, 24 if it’s cool.) 
Prepare a mixture of seeds, grains, etc.  I had a whole multigrain mix and flax seeds on hand, so I used 1/3 a cup of the whole grains and 1/4 cup of the flax seeds. 
After dough has fermented for about 24 hours scrape it out onto a well floured surface.  Sprinkle a layer of grains over the dough.  Fold in half, flatten, and sprinkle on more grains (you may work in extra flour if your dough seems to wet at this stage).  Continue this way until you’ve incorporated all the grains.  You can knead the bread a few times just to mix the grains in well.
Shape into a ball and let rest on a well floured surface for two hours.  Cover with a towel.
At least 20 minutes before the two hours is up, begin to preheat your dutch oven to 450 degrees. 
Transfer the dough to the preheated dutch oven and bake, covered, for 30 minutes.  Uncover and bake for another 10 minutes. 
Try to wait a few minutes for it to cool before you butter up a hunk of hot n’ hearty whole grain bread!
To see the full instructional photo album, please go to:  frankie makes multigrain bread on facebook.

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