No Knead Country Bread

Remember this guy?

This bread was so good, even though it was technically a fail, I had to give it another try. So a couple of weeks after my initial try, I went at it and gave it another shot.

While that time the dough actually did rise, the end result was pretty similar, although a little, dare I say, fluffier? Still, very far from what the original looked like, so I didn’t bother logging it, seeing it as fail number 2.

However, just like I thought I would, I find myself literally craving that bread. And I am talking crazy cravings. I have dreams about this bread. In all honesty, it was one of the best slices of bread I’ve eaten in my entire life. So heavy and dense, and moist, and crispy and chewy and just plain BURSTING with flavor.

Soooo, I decided that I would really HATE to lose that recipe, so I will log it here. And if, like me, you just love super dense bread, by all means, give it a try…

Oh, and erm… my apologies to Michael for kind of ruining his recipe…  😉

Ingredients for one loaf
Adapted from Michael Smith’s No Knead Bread

• 2 cups whole wheat flour
• 1 cup 5 grain flour
• 4 tsp gluten flour
• ¼ cup flax seeds
• ¼ cup bulgur wheat
• 2 tbsp poppy seeds
• 4 tbsp sunflower seeds
• 1¼ tsp salt
• 1 tsp active dry yeast
• 2 cups warm water

Instructions

1. Whisk the dry ingredients together thoroughly then add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
2. Cover the bowl with plastic wrap and rest in a warm place for 18 hours.
3. Knock the dough down and form it into a baking pan. Rest the dough a second time.
4. In 2 to 3 hours it will rise again and double in size once more.
5. Brush top with egg whites and sprinkle with more grains if desired.
6. Bake 40-45 minutes in an oven preheated to 400 degrees F.

Tags: Bread, Country, Healthy, Loaf, Michael Smith, No Knead, Whole Grain