9-grain cereal no knead bread

 

I’ve done a lot of experimenting with no knead bread over the last couple of years.   It’s a great way to make good tasting bread with minimal work. Last weekend I played with the typical recipe (that I purloined from one of my favorite blogs: Onestrawrob’s Cranberry Pecan Bread: http://onestrawrob.com/?p=1755). Using Rob’s recipe as a base, I’ve made a lot of different versions of no-knead bread. This time I had some of Bob’s 9-grain cereal and decided to see how that would work. Here’s what I did:

4 cups water, room temp

4 cups whole wheat flour (I love Wheat Montana Prairie Gold)

3 cups white flour (once again Wheat Montana makes a great all purpose)

1 cup 9 grain cereal

½ tsp dry yeast

½ tsp sea salt or 1 tsp kosher salt

3 Tbsp honey (optional)

Mix water, flours, and cereal together in large mixing bowl with a wooden spoon. Let sit for 10 minutes (this is called autolyzing which allows starches and gluten to expand and fully absord water, it’s not a necessary step but I like doing it with most of my bread recipes as I like the results-high rise).

Add in yeast and mix well. Sit for 3-4 minutes.

Add salt and honey and mix.

Dough will be very sticky. Cover with plastic wrap or a towel and put it in a coolish (60-70 degrees) place for 12-18 hours. Or leave out for a couple hours and put in refridgerator for up to 36 hours (If you do this, make sure it comes to room temperature before moving onto step 5.)

Dump out dough on a floured surface and roll/press flat, removing excess CO2 from the dough. Then form it into a ball and let it rest 15 minutes.

Do a second press and form the dough into a loaf (you can do this free form or loaf pan). I like to put it on floured parchment paper at this time so it can be moved easily into it’s vessel.

Let the dough rise for 2 hours.

Meanwhile, about 30 minutes out, Preheat oven to 450 F and place covered container (pyrex, dutch oven, bread cloche) inside oven to heat up.

After dough has risen and oven is at 450 , remove baking dish to stovetop and move dough into the hot baking dish (this is where having it on parchment makes it super easy to move).

Cover, put back in the oven and bake for 30 minutes.

After 30 minutes, remove the cover, reduce heat to 425 and bake for another 15-25 minutes. You’ll know it’s done when the crust is hard and deep golden brown.

Cool for as long as you can, at least 10 minute. Remember the bread is still baking at this time and cutting into it will cause steam to escape and may lead to doughy centers. Take this time to gather any topping you want for the bread (I personally love unsalted butter and some homemade jam) and to make yourself a cup of tea.

Enjoy a couple minutes of peace and luxury as you bite into the bread and sip your tea. Be in the moment.

This recipe makes a large family size free-style loaf or two loafs in a loaf pan. If you don’t have a covered container or want to make this in a loaf pan, no worries; just cover using aluminum foil… the bread crust will turn out softer and the crumb tighter than if you steam the bread using a closed container.

There you have it. The bread was a pretty tight grain and dense but definitely good eating. Next time I may reconstitute the cereal before with ½ cup to 1 cup of water and add that to the rest of the flour and water. By adding the cereal dry, I could definitely pick out bits of grain. Or if you have leftover cooked grain cereal, this would be a great way to use it up. I’d also like to try adding an additional cup of the grains and cutting down the white flour to 2 cups.

 

 

 

 


3 thoughts on “9-grain cereal no knead bread

  1. Butter CrescentsPrep Time:30 MinCook Time:15 MinReady In:2 Hrs 15 MinServings (Help) USMetric Calculate Original Recipe Yield 1 dozen rolls Ingredients1/2 cup milk1/2 cup butter, sofneted1/3 cup white sugar1/2 teaspoon salt1 (.25 ounce) package active dry yeast1/2 cup warm water (110 degrees F/45 degrees C)1 egg3 1/2 cups all-purpose flour1 egg, beatenDirections1.Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.2.In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.3.Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.4.Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).5.Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown. good luck an have fun!

  2. For sandwiches, toast, and French toast, you just can’t beat a cssalic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. 3 cups King Arthur Unbleached All-Purpose Flour*1/2 cup milk (skim, 1%, 2% or whole, your choice)**1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil2 tablespoons sugar1 1/4 teaspoons salt1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination. Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.Baking: Bake the bread in a preheated 350b0F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190b0F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf. All the recipes on this site are kitchen-tested and I haven’t found a failure yet. Try the Cinnamon Bread!

    • My boyfriends LOVES to bake. This is the repice he’s always stuck with.Grandma VanDoren’s White BreadIngredients * 3 cups warm water * 3 tablespoons active dry yeast * 3 teaspoons salt * 4 tablespoons vegetable oil * 1/2 cup white sugar * 8 cups bread flourDirections 1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size. 2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled. 3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled. 4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

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