Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (15 page)

KS Quotient

Fairly Easy: Fairly long ingredient list, but easily mixed. Some hand-shaping.

4½ cups (22.5 ounces) unbleached white bread flour, plus more as needed

1½ cups (7.5 ounces) whole wheat flour

½ cup old-fashioned or quick-cooking (not instant) rolled oats

3 tablespoons yellow cornmeal, polenta, or corn grits

3 tablespoons bulgur wheat or cracked wheat, optional

2 tablespoons wheat bran

Scant 1 tablespoon table salt

1¼ teaspoons instant, fast-rising, or bread machine yeast

3 tablespoons millet seeds

3 tablespoons flax seeds

3 tablespoons sesame seeds

3 tablespoon poppy seeds

2 2/3 cups ice water, plus more if needed

3 tablespoons clover honey or other mild honey

1½ tablespoons corn oil, canola oil, or other flavorless oil, plus extra for coating dough tops

2 tablespoons
Cornstarch Glaze
, or 2 tablespoons liquid egg substitute, for finishing the loaves

First Rise
In a very large bowl, thoroughly mix together the bread flour, whole wheat flour, oats, cornmeal, bulgur, wheat bran, salt, and yeast until blended. In a small bowl, combine the millet, flax, sesame, and poppy seeds. Reserve 4 tablespoons of the seed mixture for garnish, then stir the remainder into the flour mixture. In another bowl or measuring cup, whisk together the water, honey, and oil until well blended. Vigorously stir the mixture into the bowl with the flour, scraping down the bowl and mixing until very well blended. If the dough is dry and hard to blend, stir in enough more ice water to yield a moist, yet slightly stiff dough. (The seeds will absorb moisture, stiffening the dough further.) Cover the bowl tightly with nonstick spray—coated foil. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise
Vigorously stir the dough for 1 minute; it should be very stiff. If not, thoroughly stir in enough more bread flour to make it hard to stir. Generously oil two 9-inch deep-dish pie plates, or similar-sized deep-sized ovenproof skillets, or Dutch ovens. Sprinkle 1 tablespoon of the remaining seeds in each plate. Using an oiled serrated knife or kitchen shears, cut the dough in half, then put each half in a plate. Evenly sprinkle each portion with 2 to 3 tablespoons of flour. Working in the plate, shape each portion into a ball and smooth the flour into the surface all over. Lightly dusting with flour as needed, shape each portion into a high-domed 6-inch round, smoothing and tucking the edges underneath all the way around. Generously and evenly brush each loaf with the Cornstarch Glaze (or liquid egg substitute). Immediately sprinkle the remaining seeds over the loaves. Tent them with nonstick spray—coated foil.

Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size.

Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 450°F. Place a broiler pan on the oven floor.

Baking
Reduce the temperature to 425°F. Immediately add a cup of water to the broiler pan—be careful of splattering and steam. Bake, uncovered, on the lower rack for 30 minutes, until the loaves are browned and firm. Remove the loaves from their pie plates, and transfer them to a baking sheet. Cover the tops with foil (leave the sides uncovered) and continue baking for 20 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Let cool on wire racks for 10 minutes. Transfer the loaves to wire racks; let cool completely.

Serving and Storing

The loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. To maintain the crisp crust, store draped with a clean kitchen towel; or to prevent the loaf from drying out, store airtight in plastic or foil. (Loaves can be re-crisped in a preheated 375°F oven for a few minutes, if desired.) Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp the crust in a 375°F oven for a few minutes.

KS Quotient

Easy: Fuss-free ingredients, added before the first rise. Some hand-shaping required.

1/3 cup corn grits (or substitute very coarse uncooked polenta)

1/3 cup boiling water

2¾ cups (13.75 ounces) unbleached white bread flour, plus more as needed

1 cup cornmeal, preferably yellow, plus about 6 tablespoons for dusting the dough and pie plate

2 tablespoons granulated sugar

Scant 1¾ teaspoons table salt

¾ teaspoon instant, fast-rising, or bread machine yeast

1 2/3 cups ice water, plus more if needed

1½ tablespoons corn oil or other flavorless vegetable oil, plus more for brushing dough top and pie plate

¼ to ½ teaspoon coarse salt for garnish

First Rise
In a medium bowl, stir together the corn grits and boiling water until lump-free. Let stand until cooled. In a large bowl, thoroughly stir together the flour, cornmeal, sugar, table salt, and yeast. Whisk the ice water and oil into the corn grits mixture, then vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing until thoroughly blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be fairly stiff. If necessary, add in enough more flour to stiffen it slightly. Brush the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; vigorously stir once partway through the rise, if convenient.

Second Rise
Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around but don't deflate it completely; don't stir. Oil a 9- to 9½-inch deep-sided pie plate. Sprinkle 2 tablespoons of the cornmeal in the plate, then tip back and forth to spread the cornmeal on the bottom and sides. Loosen the dough from the bowl sides with an oiled rubber spatula and gently invert it into the plate. Sprinkle the dough with more cornmeal. Pat and press it into the dough with your fingertips. Then firmly tuck the sides of the loaf underneath all the way around to form a smooth, round, high domed loaf, about 7 inches in diameter. Using well-oiled kitchen shears or a serrated knife, cut 5 or 6 2-inch curved shallow slashes radiating from the center of the dome to create a pinwheel effect. Tent with nonstick spray—coated foil.

Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the foil if the dough reaches it.

Baking Preliminaries
20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F. Set a broiler pan on the oven floor. Generously sprinkle the loaf top with water. Immediately sprinkle the top with the coarse salt.

Baking
Put 1 cup ice water in the broiler pan; watch out for steam. Reduce the heat to 425°F. Bake, uncovered, on the lower rack for 25 to 30 minutes, until the top is nicely browned and the loaf is firm. Transfer the loaf from the pie plate to a baking sheet. Cover the top loosely with a square of foil; the sides of the loaf should remain uncovered. Bake for 30 to 35 minutes more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; let cool completely.

Serving and Storing

Serve the bread warm, or cooled, cut into wedges or crosswise into slices. To maintain the crisp crust, store wrapped in a clean tea towel or heavy paper bag. If desired, re-warm, uncovered, on a baking sheet in a 400°F oven for a few minutes. The bread will keep at room temperature for 2 days, and may be frozen, airtight, for up to 1 month.