My crafting and family life journal

Baking Bread

It has been an especially cold weekend, and weather station forecast snow for today. So last night before retiring for the evening I staged whole wheat and raisin breads. The wonderful things about these breads is that they are no-knead artisan breads that come out perfect every time. The added benefit is the smell of baking bread on a cold day — add the aroma to a nice fire in the wood stove, and a good book  and you have a recipe for the perfect day.

The wood stove is lit and the breads rose overnight and are now on their second rise. The recepies for these lovely breads are listed below.

No-knead Whole Wheat Bread

whole wheat bread

Ingredients

  • 3 cups bread flour
  • 3 cups whole wheat flour
  • 1/2 tsp active-dry yeast
  • 2 1/2 tsp salt
  • 3 tbs molasses
  • 2 2/3 cups water

Directions

  1. In a large bowl, combine the flour, yeast and salt.
  2. Add the molasses and water, and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
  3. Cover the bowl (I use a large Tupperware salad bowl). Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
    IMG_1696
  4. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with bore flour. Fold the dough over on itself once or twice and, tuck the dough underneath to form a rough ball.
  5. Generously dust a cotton towel with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises.
    IMG_1697
  6. Place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges of the towel or a piece of parchment paper and let rise for 2 hours, until it has doubled in size.
  7. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such a a cast-iron Dutch oven, in the oven as it heats.
  8. When the dough is fully risen, carefully remove pot from oven. Remove top towel or paper from dough andslide your hand under the bottom towel; flip the dough over into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed.
    IMG_1702
  9. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees.
    IMG_1703
  10. Remove the bread from the pot and let it cool completely on a wire-rack before slicing.
    IMG_1704
  11. I cut the loaf in half, placing half in the dutch oven on the counter for the current week and freezing the other half for another week.

No-knead Rasin Bread

no kneed bread

Ingredients

  • 3 cups bread flour
  • 1/2 tsp active-dry yeast
  • 1 tsp salt
  • 1 tbs cinnamon
  • 1/2 cup rasins
  • 1 1/2 cups water

Directions

  1. In a large bowl, combine the flour, yeast,  salt, cinnamon, and rasins.
  2. Add the water, and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
  3. Cover the bowl (I use a large Tupperware salad bowl). Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
  4. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with bore flour. Fold the dough over on itself once or twice and, tuck the dough underneath to form a rough ball.
  5. Generously dust a cotton towel with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises.
  6. Place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges of the towel or a piece of parchment paper and let rise for 2 hours, until it has doubled in size.
  7. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 4-6 quart heavy covered pot, such a a cast-iron Dutch oven, in the oven as it heats.
  8. When the dough is fully risen, carefully remove pot from oven. Remove top towel or paper from dough and slide your hand under the bottom towel; flip the dough over into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed.
  9. Cover and bake for 30 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees.
  10. Remove the bread from the pot and let it cool completely on a wire-rack before slicing.
  11. I cut the loaf in half, placing half in the dutch oven on the counter for the current week and freezing the other half for another week.

 

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Comments on: "Baking Bread" (3)

  1. summerraspberries said:

    Selfmade bread is always the best!

  2. My friend recently made me bread that is made in a similar way! This look delicious I must try it!!

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