MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Whole Wheat No Knead Peasant Bread
Categories: Breads
Yield: 1 Loaf
2 c Lukewarm (100°F/38°C) water
3 ts Active dry yeast
3 tb Molasses
2 ts Salt
2 c All-purpose flour
2 c Whole wheat flour
1 Egg white
In a large bowl, combine the water, yeast and molasses.
Stir until dissolved. Stir in the salt. Stir in
all-purpose flour, then stir in whole wheat flour. Coat a
deep bowl or container with nonstick cooking spray. Using
a spatula scrape the dough from the bowl into the
container. Spray the top of the dough with cooking spray
(or oil the top). Cover loosely. Let rise in a warm place
for 45 minutes or until double in bulk.
Place it in a 10x5" loaf pan* that has been coated
with cooking spray. Brush the top with egg white and
sprinkle on sesame seeds; cut a shallow slit down the
center of the loaf. Cover loosely with plastic wrap and
set aside to rise 45 minutes.
Preheat oven to 425°F/218°C.
Bake for 10 minutes at 425°F/218°C, then reduce oven to
375°F/190°C and bake 20 minutes more. (It seemed dark
enough after the first 10 minutes so I reduced the
temperature to 350°F/175°C for the last 20 minutes and
took the loaf out 5 minutes early.) Remove from the pan
and place on a wire rack to cool.
* If you use a 9x5" loaf pan you may need to remove
about a cup or so of the dough (you can use it to bake a
couple of rolls on the side.)
Adapted from: Jackie Olden's Grandma's
Easy No Knead Peasant Bread recipe
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Archives
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