The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no knead bread recipes...

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boxodough's picture
boxodough

no knead bread recipes...

Hey all,


I've been baking bread several times a week now for the past year and a half now but have finally tried the no knead method.  Gotta say I love it but was wondering if this method can be used with any recipe?  Off the top of my head I don't see why not but just haven't ventured that direction yet. 


The recipe I've got in mind is a hearty, grainy loaf made with Red River cereal.  I'd love it if it could be made the no knead way!  Any ideas or comments would be appreciated.



Darryl

shuttervector's picture
shuttervector

Sure, you can add cereal or nuts or soaked raisins or whatever. With cereal you could try both soaking for 20 min in warm water before adding and not soaking and see how it comes out. Start with 1/4 cup and add more in later batches and see what you like. It will through off the hydration percentage if you add too much.


There are recipes for grenola bread, museli bread, etc., 7-grain hot cereal bread.


Best wishes,


Dorothy, shuttervector@gmail.com

shuttervector's picture
shuttervector

(No Knead Bread comment)


I misspelled "throw". Please edit.


Thanks,


Dorothy

FigyPudn's picture
FigyPudn

Hi Daryl, I've been making the no-knead bread for a year now, very excited about it. I typically use 3 cups of white flour, but remove one cup to add extra things, to make it more 'rustic'..


have tried:


1 cup whole wheat flour or amaranth or barley or brown rice flour. Loving experimenting with dift flours.


but my family prefers


1/2 cup oat bran plus 1/2 cup wheat bran


and sometimes I throw in a mixture of things, like:


3 Tbsp cracked wheat or sunflower seeds or sesame seeds


It all works out! Good luck and have fun with it!

boxodough's picture
boxodough

Thanks for the input, I appreciate hearing others adventures in bread! 


Is there any general rules of thumb you follow?  My experience for instance is that the recipe I've followed so far has created a very slack dough, should I try to continue to strive for that?  Or would I follow a regular (kneaded) recipe but make it with the no knead method of "mix, overnight in fridge, shape then bake"?


 


Cheers,
Darryl

rts306's picture
rts306

Darryl, take a look at the breadtopia.com site....Eric has tried some variations and also included other people's trials.  Good luck!