Feels like a good time for a food break!
Way back in April I mentioned I would post a multi-grain version of Jim Lahey's no-knead bread. Now that cold weather is back, I fired up the oven and worked out a version that I like. It doesn't have as much whole wheat, as the dough was too heavy to rise, but I did add some other good stuff to make up for it. It's moist and flavorful without being too "grainy".
MULTI-GRAIN NO-KNEAD BREAD
Yields one 1 1/2 pound loaf
1 1/2 C. bread flour, a little more for dusting
1/2 C. whole wheat pastry flour
1/2 C. soy flour
1/2 C. wheat bran
2 T. ground flaxseed meal
1/4 teaspoon plus a tad more, instant yeast
1 t. teaspoons salt
1 t. teaspoons salt
1 t. black pepper blend. I use an orange, ginger pepper mix
1/2 t. crushed rosemary
1/4 C. raw sunflower seeds, hulled
1/4 C. raw walnuts, chopped a bit fine
a blend of water and apple juice to make 1 5/8 cups - I use a little more than 1/2 C. juice
(Do not leave out the apple juice! It counters the slightly bitter flavor of the soy flour)
1. In a large bowl combine EVERYTHING but the water mixture. Add the water mixture, and stir gently until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (my home was at 65 degrees)
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450°F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pot once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack.