NO-KNEAD HARVEST BREAD
While the rising time is long, you'll spend just minutes mixing the ingredients for this incredible bread. This chewy, flavorful bread has a crisp crust.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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Riky Matriksa
[email protected]This bread is a labor of love, but it's totally worth it. The bread is so soft and fluffy, with a perfect crust. The flavor is amazing, with a hint of sweetness from the honey and a subtle spiciness from the pumpkin spice. I will definitely be making
Maurice Wallace
[email protected]So good, I ate 2 slices!
Israel Rivera
[email protected]I've been making this bread for years and it's always a hit. It's so easy to make and it's always delicious. I love the fact that I can use different flours and spices to create different variations of the bread. It's also a great way to use up lefto
rana anwaar
[email protected]Tastes like fall!
Peter Andoh
[email protected]This bread is a keeper! It's so easy to make and it always turns out perfectly. I love the fact that I can just mix the ingredients together and let it rise overnight. It's also delicious, with a soft and fluffy texture and a slightly sweet flavor.
PAT MHLONGO
[email protected]Easy to make and delicious!
Mian Arslan
[email protected]I made this bread for a potluck and it was a huge hit. Everyone loved it! The bread was so soft and fluffy, and the flavor was amazing. I will definitely be making this bread again.
Daniela Mota
[email protected]Yum! Perfect for a fall day.
Fierce Tworin
[email protected]This is the best no-knead bread recipe I've tried. The bread is so soft and fluffy, with a perfect crust. It's also incredibly easy to make, which is a huge plus. I will definitely be making this bread again.
BIRDNEST CARTEL
[email protected]Soooo good. Will definitely make again.