Tuesday, February 23, 2010

Buckwheat No-Knead Bread

When I start a loaf of no-knead bread, I stand over the bowl and contemplate what is available to throw in it. When the resulting loaf is particularly good, Bill says, "Why don't you put this in your blog so you will remember it?" Well, the present loaf fits that category!  We just got a new box of various flours and cerials from Barry Farms so yummy buckwheat breadmakings hit the bowl.

Measurements for no-knead bread need not be precise. As you make loaves you will develop your own feel for flour/water proportions. A relatively dry dough makes a denser bread. A wet dough rises higher and results in very moist bread. I vary according to whim.

  • 2 slightly rounded cups bread flour
  • 1 slightly rounded cup white whole wheat flour
  • 1 slightly rounded  cup buckwheat flour
  • 1/2 cup buckwheat cereal
  • 1/4 cup dark brown sugar
  • 2 teaspoons sea salt
  • 1 envelope instant yeast
  • 2 1/2 cups water
  • Combine all ingredients in a large bowl.  Use you hands if necessary to get all the dry ingredients fully incorporated in the dough.
  • Cover the bowl with plastic wrap and place it in a cold oven with the light on.
  • Let rise for 3-4 hours or until doubled in size.
  • Stir down to redistribute the yeast.
  • Flop the dough into a pan lined with parchment paper. 
  • Cover loosely and let rise again for a couple of hours
  • Remove the risen loaf from the oven and preheat to 440°F
  • If you are using an uncovered pan, loosely place a sheet of foil on top to prevent the top from getting too brown.
  • Bake 30 minutes with the cover on and 20 minutes with the cover off.
  • Remove from pan and peel off parchment paper to cool.
  • VoilĂ ! Sweet, dark, buckwheat bread. 

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.