I have posted the no knead bread on my own blog. .but we enjoy it so much, I thought I would post it on this blog as well. Originally the No knead bread gained popularity from the New York Times Newspaper and then soon everyone heard about it and it was turning up on blogs everywhere. I always make mine with half multi grain flour or whole wheat flour. . . it works just great.
The ingredient list is very simple but you will need one piece of critical equipment. See the heavy pot in the picture above? You must use a pot like this round or oval doesn't matter but it must have a heavy lid. My pot is oval and measure 4 inches high, 10 long and 8 inches at the widest.
The third thing you must have is patience and time. You can not decide to make this for your guests for dinner the morning of. . .you must think ahead and begin this in the afternoon at least the day before you bake it.
Multigrain No Knead Bread
- 1 1/2 cups Multigrain Flour. . . or Whole Wheat Flour
- 1 1/2 cups of All Purpose White Flour
- 1 1/2 teaspoons of Vital Wheat Gluten. . .only needed for the Whole Wheat and Multigrain breads. .. .if you use 3 cups of White flour. . .don't add this.
- 1/4 teaspoon of yeast
- 2 teaspoons of salt
- 1 1/2 cups plus 2 tablespoons of water
- Stir the flours and the gluten together in a large glass mixing bowl.
- Add the yeast and the salt.
- Add the room temperature water.
- Stir with a wooden spoon.
The dough will be shaggy. . .that is how it should be.
Cover it up with plastic wrap or a plastic cover as I do.
Leave it at room temperature for at least 12 hours and up to 15.
Lay a strip of parchment paper on your counter and sprinkle liberally with flour and some grains. .. . I use porridge oats.
Form your very soft dough into a ball and lay on top of the flour/grain and cover again with a large bowl. Leave it for another 1 1/2 to 2 hours.
Take your heavy pot. . .with the lid on. . .place it in the oven.
Turn the oven on to 475 and allow to preheat.
When the oven is heated. . .use a pot holder. . take the lid off and plop your dough into the pot. . and cover again with the lid.
Bake it for 30 minutes, remove the lid and bake it for another 10 minutes until it is perfectly browned. Dump it out onto a wire rack and let cool.