No Need to Knead!
My first loaf of Whole Wheat Bread! Note the lovely texture of the interior. Dense yet airy, can that be true? You betcha!
Joan Samuelson sent me this video link and then the recipe is here. Seriously, don't watch it unless you want to get hooked on the easiest way ever to make bread.
The crust is crunchy and rustic looking. The top split open by itself, with no help from me.
The second loaf is a semi-whole wheat, or half AP flour and half whole-wheat.
The second loaf is a semi-whole wheat, or half AP flour and half whole-wheat.
The dough is very loose and wet after rising for several hours. I just dumped it out of the bowl onto the countertop, dusted with flour. Then dusting it with more flour, I scooped it into a mound, then back into the bowl and covered it with a towel for a second 2 hour rise. No kneading, just a gentle pat to deflate it a bit.
The next three loaves are rising nicely and will not wait the requisite 12 hours to bake.
That waiting period didn't seem to matter, as these all turned out just as perfect as the 19 hour loaf.
oh, stop with the bread and melting butter already! Looks so wonderful, I'm gonna lick my monitor.
ReplyDeleteAwesome looking bread! I printed that recipe off some time ago but haven't tried it yet. Now I HAVE to make it soon...your's looks so absolutely yummy!! So if you didn't let the rest of them do the full 19 hours thing, how long did you let the others rise???
ReplyDeleteAngie
www.threadcatcher.blogspot.com
Looks delish! And yes, there IS something better than bread and butter...Bread and butter with a good glass of red wine!
ReplyDeleteGorgeous! So did you just substitute whole wheat for ap when making the ww bread? Same quantity? Looks good enough to inhale, and if I start soon, I can have one on the Thanksgiving table!
ReplyDeleteThe only trouble with bread like this is that you end up eating a stick of butter to go with it!
Are these on your diet? Shame on you for making us all hungry with those beautiful images of warm fresh bread dripping with butter! I swear I can smell it!
ReplyDeleteLovely loaves! You are well and truly hooked. I mixed up a starter last night with rye flour.
ReplyDeleteI know that bread is not diet food, but all I ate yesterday was my morning cereal and then bread for lunch and dinner. And I went off the wagon for one glass of white wine, which was not worth it. I shoulda had a good red, which I will have for Thanksgiving day dinner.
ReplyDeleteWhole wheat flour is heavier and is denser in the finished loaf, but half and half still provides the requisite fiber I am looking for. I used the same measurements for all.
Well, Mrs. Mel!
ReplyDeleteI have been trying for years to make a rustic peasant style bread. I NEVER got the results I wanted. Good bread, but... This time with your recipe I have FINALLY succeeded. I used all purpose, but will now try half and half with whole wheat for texture and flavour. I'm wondering if I should bump up the yeast with the whole wheat now in the recipe.