No Knead Bread

Making bread from scratch can be a really intimidating process!! But not anymore with this simple quick and easy recipe. And the best part is there is no kneading involved!! This recipe is very versatile as you can use any flour or combinations of flour to make the bread of your liking, perfect for breakfast, sandwiches or more. 

Making homemade bread is easier then you think… Trust me you won’t be buying bread again from the store! 

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Ingredients: 

  • 1 tablespoon Dry Active Yeast
  • 3 cups warm Water at 100-110 degree F
  • 1 tablespoon Sugar
  • 1 tablespoon Vinegar
  • 1 tablespoon Vegetable oil
  • 5-1/2 to 6 cups Flour (I use 3 cups multigrain flour and 3 cups whole wheat flour)
  • 1 tablespoon Salt
  • Raw sugar, for sprinkling – Optional
  • Rosemary, for sprinkling – optional
  • Wheat bran, sprinkle over or add it along with other flour (2tbs)- optional
  • Steak spice or BBQ spice blend, for sprinkling – optional

How To:

  • Warm the water to 100-110 ºF (about 1.5 – 2 minutes in the microwave), add sugar to it and stir. Add yeast, allow it to bubble and foam up for about 15-20 mins.

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  • Once the yeast foams up, add vinegar, oil, and salt to it and stir.
  • Add 3 cups of flour to the yeast mixture, mix it well with a hand mixer or a spatula or hands. Keep adding flour cup by cup, mixing it well after each addition. This way you can mix it well and also control the flour required, I usually end up using 5-1/2 cups. The dough will be bit wet and spongy.

 

  • Transfer the dough into a bowl that you want it to rise in and cover it with a damp kitchen towel. Let it rise in a warm place for about an hour or until it doubles in size (bread-proofing).

 

  • Once the dough has risen, Preheat the oven to 375 ºF. Grease the loaf pan/ pans with butter and dust it with flour. You can also line the pan with butter paper.
  • Using a spatula, carefully spoon the dough into the loaf pan. Top the loaves with your favorite herbs, spices, sugar or wheat barn. Oil your fingers and gently press the sides down to create a loaf shape while also pressing in the toppings (Do not press too hard as you do not want the air to escape the bread). Make 2 or 3 shallow incisions across the top of the loaves using a very sharp knife.

 

  • Transfer the loaves into the oven and bake them for about 50 minutes, or until they are golden brown and crusty on top. It will sound a bit hollow when tapped. Remove from the oven and let rest for at least 5 to 10 minutes before slicing. 

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Serving suggestion:

  • Slice it up and serve it warm for breakfast with butter, jams or jellies.
  • Slice it up and use it to make a sandwich.
  • Slice up thick chunks and serve it warm as an appetizer along with olive oil for dipping

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Note:

  • Yeast: Use yeast per the package directions. However, letting it foam for about 15- 20 minutes will give you more soft and spongy bread. Make sure you are using fresh yeast. Also, make sure the water is at the right temperature not too hot nor too cold. (too hot will kill the yeast and will not foam up. In summer, heating it for 1 to 1.5 mins in the microwave should be enough, but in winter it takes about 2 minutes). I usually use Fleischmann’s Dry Yeast.

 

  • Flour: You can use any flour of your liking to make this bread. I have tried several combinations of flour and depending on the flour used the final result varies and also will the rising of bread during bread-proofing. Regular wheat flour will give you softest bread and will rise nicely too. I, however, use 3 cups multigrain flour and 3 cups whole wheat flour. This will yield 1 loaf, as it will not rise a lot while bread-proofing. I sometimes add Buckwheat flour as well to my bread, however, I find the buckwheat flavor too overpowering so just add about 1/4 cup. Making bread with majority buckwheat flour will result in much denser bread, which will barely rise while bread-proofing. The multigrain flour that I use is a regular Indian store-bought which I mainly use for making rotis.
  • Bread proofing: For rising the dough, cover it with a damp kitchen towel and keep it in the oven with just the oven light on. Do not turn on the oven. Close the oven and let it sit for about an hour or 2, the light increases the temperature of the oven enough for the bread to rise.
  • Yields– Regular flour will yield 2 loaves of bread, however, with multigrain flour, you will get 1 big loaf.
  • To get a slightly crisp outer crust – Place the bread in the preheated oven, toss 3-4 ice cubes onto the bottom of the oven and gently close the oven. The steam generated from the ice cubes will crisp up the outer crust as the bread bakes.
  • This bread keeps well outside at room temperature for 2-3 days in an airtight container. It keeps fresh in the refrigerator for about a week. Warm it before serving.
  • Pictures used are from different batches of bread.

 

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