No-knead additions
I have been making the no-knead bread since it came out in the NYT and have been experimenting with various additions. I have found that if I substitute 1/3 cup whole wheat flour, 1/3 cup of Ezekial cereal, 1/3 cup of Bob's Red Mill 5 grain cereal and some flax seeds for 1 cup of white flour I have a really great-tasting, healthier loaf of bread. I also have made a good rye bread by substituting 1/2 cup whole wheat and 1/2 cup of rye flour for a cup of plain flour. I throw in some caraway seeds and it makes a delicious loaf. After the 18 hour fermenting period, I spray a piece of parchment with non-stick spray and sprinkle a little corn meal on it. I then turn the dough out onto that and let it rise for the final 2-hour period. I still preheat the oven and my cast iron dutch oven. Just before cooking I cut the parchment around the dough to the approximate size of the dutch and simply slide the circle of parchment paper with the dough on it into the hot dutch, put the lid on and cook just as the original instructions say. It is much easier than trying to scrap the dough into the hot dutch oven and my loaves are more uniform.