Wednesday, October 29, 2008

Multigrain No Knead Bread



The ingredient list is very simple but you will need one piece of critical equipment.  You must use a heavy enamel cast iron pot, either  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.


Multigrain No Knead Bread
  • 1 1/2 cups Multigrain Flour. . . or Whole Wheat Flour
  • 1 1/2 cups of All Purpose White Flour
  • 1 teaspoon vital wheat gluten (some bread flours don't seem to need this)
  • 1/4 teaspoon of yeast
  • 2 teaspoons of salt
  • 1 1/2 cups plus 1 - 2 tablespoons of water

  1. Stir the flours and the gluten together in a large glass mixing bowl.
  2. Add the yeast and the salt.
  3. Add the room temperature water.
  4. Stir with a wooden spoon.
  5. Cover bowl with plastic wrap and leave at room temperature for 12 - 15 hours.
  6. Place a piece of parchment paper in a a heavy enamel cast iron pot with a lid.
  7. Shape dough into a ball and place on a piece of parchment paper covered with a large bowl for an hour or until double.
  8. Place heavy dutch oven with with lid into the oven and preheat to 450F.
  9. Remove pot from oven, place the dough with the parchment paper inside, place on lid and bake for 30 minutes.
  10. Remove lid and continue to bake for another 10 - 15 minutes until evenly browned.
  11. Remove bread with parchment to a wire rack to cool. 



19 comments:

  1. Good...I love these hearty and healthy breads. And just in time for 'soup season' too!

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  2. Lovella, am I missing it? I don't see the heavy pot?! But I do see an interesting 'hat' on your rising dough

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  3. i think know the pot that you use, it is a heavy glazed cast iron.
    would it work with just a stainless steel pot the same size.
    i checked out the price of one of those glazed cast iron pots....ouch.

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  4. Lovella, I remember this recipe from your blog but just never tried it! Now I will.
    The pot is orange in color Trish..I have an orange pot like that, it was my mother's.

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  5. Ohhh....that looks good. Would I ever think of starting bread the day before...is my question.

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  6. Wow, that's a long process, but it looks worth the wait! Now to get one of those pots. . . I know my mil had one before she went into the home; I wonder where it went?

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  7. A gave this recipe to a friend at work and since she didn't have a heavy cast pot she used a french white casserole and makes it in there all the time and it turns out perfectly. This is a must try recipe. Kathy

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  8. Oh that is so great to know Kathy? Does she adjust the temp at all?

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  9. Ohhh..I would make this immediately .. but I have to think...how hard will it be to smell it and serve it and not be able to have a single bite! Awwwww...very hard, I'm thinking! But as a 'good' wife I may make it anyway for my husband!

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  10. Lovella, I live in the same town as you and I'm having a hard time finding the gluten agent you have there....could you share where you found it and if i"m looking in the wrong section? I've looked in wal mart and in price mart.....is it in superstore or ?????

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  11. I've seen vital wheat gluten in the natural/organic area in the "regular" flour aisle in grocery stores. It's in a small bag.

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  12. I presume that the pot/casserole you bake this bread in needs to be greased??

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    1. Since the pot is heated before adding the bread, it would not be advisable to grease the pan before heating it. I do not grease my pan and the bread does not stick.

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    2. I know this is not how the recipe goes... but I've had good results with not preheating the pot (simply letting the bread rise in the pot and putting it in the pre-heated oven after two hours) I use parchment paper. Just another method to try if you like.

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  13. I did not put my dough in a pot but just put it on a cookie sheet....it wanted to spread out and I couldn't get it to stay in a narrower shape....any ideas on what I need to do differently?

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    1. I'll take the liberty to respond on Lovella's post here because I think you are referring to making it like a ciabata bread that I posted a while back. I think it may depend a little on the flour you use. If you use all white, you may have to put in a little bit more, just so it has a bit more substance... to keep it's shape. It is normal to spread, so you want to start off very narrow to begin with and allow for that. That is about all I can think of, without something visual.

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  14. I don't see a measurement for vital gluten in your recipe. How much should I add?

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    1. I've added it in now. Thank you. I don't normally use it but I think some flour brands need the extra gluten. Try it without and then you'll know how your flour works with this recipe.

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