Post by Loupy on Jun 10, 2013 11:34:11 GMT -7
Chef Tess’ No Knead 4 Ingredient Overnight Wheat Bread Anyone Can Make!
cheftessbakeresse.blogspot.com/
This is an easy bread recipe. She also has and everlasting yeast tutorial if you are interested. Just go to her website above and check it out. This recipe is easy to double or triple.
Yields: 1 loaf of Whole Wheat Bread, 11 slices. 154 cal each slice
Ingredients:
4 cups hard wheat flour (mill your own or use Ultra Grain Flour) 500 g
1 ½ tsp salt (6 g)
1/4 tsp instant yeast (or 1/2 tsp active dry yeast) (1 g)
2 cups water (under 110 degrees)
Directions:
Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth.
It takes about 20-30 turns by hand to get it all combined.
Cover with a lid and keep covered 10-12 hours at room temperature until you're ready to bake bread.
Once it has risen overnight you have two options.
Form into bread (or rolls, cinnamon rolls, whatever) OR it can be kept in the fridge up to 7 days and warmed to room temperature to use for bread or pizza etc.
It takes about 45 minutes to an hour to get it up to room temperature (70 degrees).
Form into a loaf and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased.
Allow to rise in a warm room until doubled, about 2 hours.
Bake at 375 degrees 35-40 minutes (meat thermometer will register 165 degrees or more).
Enjoy!
cheftessbakeresse.blogspot.com/
This is an easy bread recipe. She also has and everlasting yeast tutorial if you are interested. Just go to her website above and check it out. This recipe is easy to double or triple.
Yields: 1 loaf of Whole Wheat Bread, 11 slices. 154 cal each slice
Ingredients:
4 cups hard wheat flour (mill your own or use Ultra Grain Flour) 500 g
1 ½ tsp salt (6 g)
1/4 tsp instant yeast (or 1/2 tsp active dry yeast) (1 g)
2 cups water (under 110 degrees)
Directions:
Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth.
It takes about 20-30 turns by hand to get it all combined.
Cover with a lid and keep covered 10-12 hours at room temperature until you're ready to bake bread.
Once it has risen overnight you have two options.
Form into bread (or rolls, cinnamon rolls, whatever) OR it can be kept in the fridge up to 7 days and warmed to room temperature to use for bread or pizza etc.
It takes about 45 minutes to an hour to get it up to room temperature (70 degrees).
Form into a loaf and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased.
Allow to rise in a warm room until doubled, about 2 hours.
Bake at 375 degrees 35-40 minutes (meat thermometer will register 165 degrees or more).
Enjoy!
