No-knead Multi-grain Bread

Recipe on Rails
Prep Time: less than a minute

Servings: 4

Uploaded by:
   Warren Prince


Tags:
bread, no-knead, artesian, thermomix

Ingredients

Dry Ingredients
2.91316.6poundFlour, All Purpose
0.5227.0poundMultigrain Blend
0.1672.64poundRice, Browncooked
15.015.0gramYeast
Liquid Mixture
0.1672.64poundCracked Wheat
2.451112.3000000000002poundWater
0.1672.64poundSugar, Brown
45.045.0gramButtermilk Powder
0.25113.5poundHoney
23.023.0gramSalt
ThermoMix Recipe
370.0370.0gramWater
24.024.0gramSugar, Brown
15.015.0gramButtermilk Powder
40.040.0gramHoney
8.08.0gramSalt
24.024.0gramCracked Wheat
525.0525.0gramFlour, All Purpose
75.075.0gramMultigrain Blend
24.024.0gramRice, Browncooked - optional
6.06.0gramYeast, Instant

Instructions

1. 

Soak the cracked wheat in the water overnight.

2. 

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

3. 

Mix the dry ingredients together to distribute the rice and yeast.

4. 

This can be done right in the dough box.

5. 

Pour the liquid into the dry mixture

6. 

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

7. 

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

8. 

After another 20 minutes, stretch the dough again.

9. 

After yet another 20 minutes, stretch the dough yet again.

10. 

Let dough ferment for 2 and a half hours. It should raise nicely.

11. 

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

12. 

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

13. 

Spray the dough with water, and sprinkle with poppy seeds.

14. 

Allow to raise till doubled in bulk, about an hour.

15. 

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

16. 

ThermoMix:

17. 

Place the first 6 ingredients (of the ThermoMix ingredient list) into the TM and process at speed 2, reverse, for 5 minutes.

18. 

Add remaining ingredients and process at speed 4 for 5 seconds. Then set to knead for 6 minutes.

19. 

Four your work surface very well.

20. 

Turn the TM pitcher upside down on the floured work surface. Release the base and allow dough to fall onto floured work surface. Using a spatula, remove the blade from the dough, scraping dough bits off the blade and out of the TM bowl.

21. 

22. 

Flour the top of the dough

23. 

Pat out the dough

24. 

Fold the dough.

25. 

Allow dough to rise for 45 minutes.

26. 

Fold the dough again

27. 

Place in a bread pan. Allow to rise. Length of time depends on many factors, but will be at least an hour. It's ready when it's ready. That means light touch leaves a dent in the dough.

28. 

Preheat oven to 350 while dough rises.

29. 

Wet top of dough with water and sprinkle poppy seeds over top.

30. 

Bake for about 40 minutes at 350, or until internal temp is above 190.

31. 

Allow to cool.

32. 

33. 

1 comments: (You must be logged in to leave a comment.)
Warren said,
over 11 years ago
No-knead Multi-grain Bread

This recipe did not work well with a sourdough starter.


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