A new sub-group of the Blogging Marathon is beginning this month called Tame the Yeast. It's all about bread baking and we will be trying different breads and recipes using bread every month. Today's bread was suggested by Varada. It's a long rising process, however, for those who are not comfortable with kneading - not knowing when you have kneaded enough for the gluten to develop - this is the bread for you.
This was supposed to be posted tomorrow and I was planning on giving a whole intro about bread baking today, but I'm too tired after working a crazy schedule this week and very little sleep. This post was ready to go so here it is. My bread baking info will come tomorrow
No Knead Wheat Batter BreadYield: 1 loaf
- 2 cups all purpose flour
- 2 cups + 1/2 tablespoon whole wheat flour
- 3/4 teaspoon salt
- 3 tablespoon sugar
- 3/4 teaspoon instant yeast
- 2 cups+ 1 tablespoon cold water
- 2 tablespoons olive oil
Add cold water and whisk until the dough comes together.
Pour the oil on top and rub the top with the oil, smoothing out the top.
Cover with plastic wrap sprayed with non stick spray and a kitchen towel and leave to rise until doubled in size, approximately 6 hours.
Spray a 9x5 loaf pan with non stick spray.
Fold the batter over a few times by pulling the dough from underneath over the top. Place seam side down in the prepared loaf pan.
Sprinkle the top with the remaining whole wheat flour. Make 3 slits on the top. Cover loosely with plastic wrap sprayed with non stick spray. Leave to rise again until it rises 1/4" above the rim of the pan, about 30-45 minutes.
Preheat oven to 375 F.
Bake for 50 - 60 minutes.
This bread is so delicious. Although I've been making bread for almost 20 years, I usually use quick rise methods. This traditional way of making bread with a slow rise yields a bread with a flavor akin to sourdough. If you want the taste of sourdough without having to make a starter, this is the perfect bread for you to make.
Many people often complain about the density of wheat bread. If you want a light and airy whole wheat bread, this is the methodology to use.
Great crusty exterior and a soft and light loaf.
You can also do the first rise overnight in the refrigerator.
I used American whole wheat flour and all purpose flour. If using low protein chappati or durum wheat flour, rising time will be increased.
Humidity will also affect rising time. The more humid it is, the less time it will take to rise.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43
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