No Knead Multi Grain Peasant Bread Recipe 45
NO-KNEAD MULTI-GRAIN PEASANT BREAD RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 7
Steps:
- In a large bowl, mix together all the flours, salt, and yeast. Stir in the water to form a thick, gloppy batter. (If your yeast needs to dissolve in water before being added, do this in a separate bowl before combining with the flours.) Cover the bowl and let it sit at room temperature for 8 hours or overnight. If necessary, you can refrigerate the dough after this fermentation period for up to a week. Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor. When ready to shape and bake the loaves, sprinkle your work surface with a little flour. Turn the cold dough out onto the counter and divide it in two equal pieces. Sprinkle the dough with a little more flour and shape them into round loaves or sandwich loaves, as desired. Cover and let the loaves rise for about 1.5 - 2 hours at room temperature, until nearly doubled in bulk. A half hour before baking, preheat the oven to 450°. Put a pan in the bottom of the oven to preheat as well. If you're baking round loaves, set a baking stone on the middle rack while the oven is heating. When the loaves have risen, quickly cut 1/2-inch slashes in the top with a serrated knife and set them in the oven. Pour a half cup of water into the pan at the bottom of the oven and close the oven door. Bake for 30-35 minutes, until the loaves are dark brown, sound hollow when tapped on the bottom, and the interior registers 190° on an instant-read thermometer. Allow to cool fully on a rack before slicing and eating.
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