This year, my – or is it our – intention is to eat more whole grains. Since I’m mostly committed to baking my own bread as well, I’ve had to do some research into whole grain baking. It is different!
King Arthur Flour maintains a great source of recipes, supplies and tips for all levels of bakers. If you haven’t been on their site recently, take a look – there’s sure to be something you’ll be motivated to bake. While this recipe calls for KAF’s Harvest Grain Blend, you certainly can blend your own concoction of seeds and grains according to taste.
This bread takes about 11 hours from start to finish, so mixing up the dough the night before and doing the bake in the morning is probably the most efficient way to make it.
No Knead Harvest Grains Bread from King Arthur Flour
- 3 1/4 cups (390g) High-gluten flour or King Arthur unbleached AP flour
- 1 cup (113g) white whole wheat flour OR 100% whole wheat flour
- 1 cup (149g) KAF Harvest Grains Blend
- 2 tsp salt
- 1 tsp instant yeast
- 1 3/4 cup (397g) cool water
- Using your hands or a mixer (what I used) at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth.
- Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit.
- Turn the dough out onto a floured surface, and form it into a round loaf to fit a 9″ to 10″ round lidded baking crock. (I used my heavy dutch oven)
—— Here’s where I did things differently (my suggestions follow)
- Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let rise at room temperature for about 90 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand.
- Put the bread in a cold oven, and set the oven temperature to 450°F.
- Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
So as it turns out, I’ve had good results baking the bread in the same way that I’ve baked the No Knead White Bread previously posted on this blog. So if you are willing to trust the force, here’s how I finished things up:
- Put a heavy enamel, lidded dutch oven into the cold oven (you may need to remove a rack to make sure things fit) and fire up the oven to 500 degrees F. While the oven preheats, shape the dough into a 9″ – 10″ circle and, seam side down, place it on parchment paper. The paper will become a sling for lifting the dough into the dutch oven so it needs to be about an 18 inch square. I usually put the dough/parchment sling in a fry pan just to help the dough keep its shape.
- Once the oven reaches 500, turn it down to 425 degrees F. Remove the lid from the dutch oven, lower the parchment sling/dough into the dutch oven, replace the lid and bake for 25 minutes.
- At the end of 25 minutes, remove the lid from the dutch oven. Continue to bake lid-less for 10-15 minutes.
- At the end of THIS baking period, carefully lift the bread by the parchment and place it on a wire rack to cool. Good luck waiting until it’s cool enough.
I used to bake bread all of the time and, for a while, I was the proud owner of a bread bucket courtesy of my mother-in-law which we used to turn out several loaves of bread at a time.
While bread-making doesn’t intimidate me, I fell out of the habit sometime when I went back to school and only occasionally made bread until I discovered this recipe for No Knead Bread which was originated by Jim Lahey of Sullivan Street Bakery. And while the original is delicious, the improved loaf suggested by Cook’s Illustrated in this post on Epicurious is genius. Who knew adding beer and vinegar would make bread better?
This is not a recipe that can be rushed. I usually start the dough about 18 hours before I’d like to bake, which can be a challenge for busy schedules! But trust me, the end result is well worth the planning.
Cook’s Illustrated Almost No Knead Bread
Downloaded from Epicurious.com (October 1, 2015)
- 3 cups (15 ounces) all purpose or bread flour (I used King Arthur unbleached)
- 1/4 tsp. instant or rapid-rise yeast
- 1 1/2 tsp. salt
- 3/4 cup plus 2 Tbs. (7 ounces) water at room temp
- 1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager (Budweiser for the win)
- 1 Tbs. white vinegar
- Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 12- to 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch long, 1/2-inch deep slit along top of dough.
- Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
In general, I don’t keep a lot of home-baked sweets in our house. I do so, not as a lofty statement against sugar consumption. I do it because I love them too much! But after Thanksgiving has gone by, there is some strange phenomenon that occurs: I feel the need to bake cookies.
I like to make something either from my heritage or childhood, or something that might not be the usual. Oh, I like sugar cut-outs (and I do have my Aunt Eleanor’s killer recipe for cut-out cookies using Jello as one of the sugars), and I enjoy decorating, but I love to find a cookie with an unusual taste or texture.
Sheryl Julian, the Boston Globe’s excellent food editor, recently published this article about Classic Holiday Cookies in the Sunday Globe magazine. So far, I’ve made 2 of these recipes and plans are materializing to bake the others. Today I made Laura Raposa’s Orange-Coconut Macaroons and promptly froze them for our holiday dessert plate. The fragrance of orange completely blew me away.
Laura Raposa’s Orange Coconut Macaroons (as adapted by Sheryl Julian)
Makes about 22
- 1 can (14 ounces) sweetened condensed milk
- 2 egg whites
- 1 tablespoon vanilla extract
- Grated rind of 1 navel orange or scant 1/4 teaspoon or orange oil
- 1/2 teaspoon kosher salt
- 2 1/2 cups flaked, unsweetened coconut
- 3 1/4 cups flaked, sweetened coconut
- 1 1/2 cups (9 ounces) bittersweet chocolate chips
- Preheat the oven to 350 degrees. (Either my oven is too hot or this temperature was a bit too much for the cookies to bake 18 minutes; monitor and turn down as needed)
- Line 2 baking sheets with parchment paper.
- In an electric mixer, combine the condensed milk, egg whites, vanilla, orange rind or oil, salt, and unsweetened and sweetened coconut. Beat on low speed, scraping down the sides of the bowl often, until thoroughly incorporated.
- Scoop 2 tablespoons of the batter (a small ice cream scoop works well) onto a baking sheet, and continue making mounds, leaving 1 inch between them. Dip your fingers into a bowl of cold water and shape the dough into mounds, smoothing out any feathery edges.
- Bake the macaroons for 18 to 20 minutes, or until they are light golden brown. Let them cool on the baking sheets.
- Meanwhile, fill a saucepan with several inches of water and bring to a boil, then reduce heat to low. Place the chocolate chips in a heatproof bowl that will fit neatly into the pan without touching the water. Melt the chocolate in the bowl, stirring occasionally.
- Remove the chocolate from the heat and wipe the bottom of the bowl dry. Dip a fork into the melted chocolate and drizzle it over the macaroons in a crisscross pattern. (I skipped this, but for gifting or to be fancy, it sounds delicious).
- Let the chocolate cool on the cookies. Use a wide metal spatula to remove the cookies from the baking sheet.
- Store in an airtight container for up to 3 days.
I’ve been a baguette fan for a long time, and even though I’ve discovered there are just too many variables/barriers preventing me from baking a truly French baguette, I keep trying. Baking a French traditional baguette is my quixotic challenge in baking.
French bread flour is definitely different – it is a harder type of wheat I think – and our ovens here in the US don’t always reach the temperatures required for crusty French-style breads. However, I have found a recipe from King Arthur Flour that comes darn close to the real thing, or at least I think so.
When we visit France, one of the things I look forward to is a stop for baguette. No matter how small the town, there is always a boulangerie turning out the most delectable, crusty loaves. Now that I think of it, we just may be overdue for an in-person taste test.
Ingredients for the Starter
- 1/2 cup cool water
- 1 cup King Arthur Unbleached AP Flour (don’t substitute)
- 1/8 tsp instant yeast
Ingredients for the Dough
- All of the starter
- 3 1/2 cups King Arthur Unbleached AP Flour (I substituted 1 cup KA Bread flour because I had it in the pantry)
- 1 cup lukewarm water
- 1 1/2 tsp salt
- 1/4 tsp instant yeast
- Mix the starter ingredients until smooth, cover, and let rest at room temperature overnight. Don’t skip this step!
- The next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy but not totally smooth (or if you are like me, use your bread hook and heavy-duty mixer). Place the dough in a greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour and again after 2 hours.
- Divide the dough in half (in our two-person household, I divide the dough into quarters). Shape each half into a rough oval. Wait 15 minutes and then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long log. Place the loaves onto a lightly greased or parchment lined (my choice) pan, cover, and let them rise* until they are puffy, but not doubled – this takes about 2 to 2 1/2 hours. Towards the end of the rise, pre-heat the oven to 425 degrees F. Very gently use a sharp knife or razor to slash 3 diagonal 1/3-inch deep slashes in each loaf. Mist the loaves heavily with warm water (do not skip this).
- Bake baguettes for 22 to 28 minutes, til they’re golden brown. Take the baguettes of the pan and place them right back on the oven rack. Turn off the oven, crack the door open about 2 inches and let the baguettes cool completely in the oven.
- *For extra-crisp baguettes, King Arthur bakers suggest covering the shaped loves and let them rise for 30 minutes. Then refrigerate them overnight. The next day (Day 3!) take them out of the refrigerator and let them rest at room temperature, covered for about 3 hours or until they are nice and puffy. Then bake as in Step 4.
With all due respect, Montreal has the best bagels that I’ve ever eaten. Ever. Hands-down. No contest. We always leave Montreal with at least a dozen ready for the freezer as well as a few for the ride home.
Basically, bagel worshippers fall into two very loyal schools regarding which of two Montreal bagel bakers makes the best. My personal favorite is from St. Viateur on the Plateau; however the “other” bagel bakery, Fairmount Bagels, also makes a great Montreal-style bagel.
There is a subtle sweetness to Montreal bagels which comes from malt or other sweeteners in both the dough and the water. The bagels themselves are much less dough-dense than the supermarket or bakery bagels one finds here in New England, and for me, that makes them enjoyable. For purists looking for malt, King Arthur Flour and/or a local beer making supplier should be able to help out.
Since, for the moment, a trip to Montreal is not in our future, I set out to find an authentic Montreal bagel recipe, and thanks to the MTL Blog, found this one on a great Montreal food blog called “My Second Breakfast“. Sami Berger, who write a regular food blog here, suggests at the outset that one can either make the bagels large (yield 12) or smaller (yield 15), but I would suggest that dividing the dough into 18 knobs (yield 18) is just about right for a Montreal sized bagel. The process – start to finish is about 90 minutes.
My Second Breakfast’s Montreal Bagels
Adapted from bigoven.com
- 1-1/2 cups warm water
- 5 TBSP granulated sugar
- 3 TBSP canola oil (I substituted coconut oil, melted)
- 8 grams active dry yeast
- 2 large eggs, divided (1 for the dough, 1 for the egg wash)
- 1 TBSP maple syrup
- 4 to 4-1/2 cups unbleached all-purpose flour
- 1 tsp salt
- 3/4 cup poppy seeds OR sesame seeds
- 16 cups water
- 1/3 cup honey
- (for chocolate bagels, add 1/2 cup of chopped dark chocolate or chips) – I love chocolate, but wouldn’t think of doing this to a bagel!
- In a large bowl (I used my mixer and a whisk for steps 1 and 2), whisk together the
warm water, sugar, oil,yeast, egg and syrup Combine until the yeast dissolves.
- Stir in salt and 1 cup of the flour.
- (Now using the mixer’s bread dough hook), add enough flour to make a shaggy, soft dough – about another 3 cups.
- Knead the dough (yes, on the machine!) for about 12 minutes, adding flour as you go (I ended up needing an additional cup of flour, but baking day was a high-humidity day). If you are adding chocolate or raisins, knead in the chunks at the last minute (don’t do that with a machine!).
- Once the dough is smooth and firm, flour the countertop and cover the dough with an inverted bowl. Let the dough rest for 10 minutes.
- Divide the dough into (12/15/18) pieces. Roll each piece into an 8-10 inch rope, then curve each on pressing together the ends to make a bagel shape. Make SURE the ends are firmly stuck together at this point or they will come apart in the boiling process. Note that the bagels will look pretty deformed and the holes will be very big – not to worry!
- Let the shaped dough rest for 30 minutes. About 5 minutes before the dough has finished rising, fill a large pot with water (16 cups) and stir in the honey. Bring that to a boil.
- Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper.
- Boil the bagels by placing them in the pot, 3 or 4 at a time – you don’t want the bagels to be over crowded. Boil for 45 seconds on each side (90 seconds total). Remove and let the water drain off onto a clean towel or paper towel.
- Whisk the egg in a small bowl and set the seeds on a small plate.
- Dip the boiled bagels first in egg wash and then coat both sides in seeds. Note that the bagels will tend to get very dark in the areas without seeds so if you plan to leave any “plain” you’ll need to watch them carefully.
- Bake at 425 for 8-10 minutes (they should be starting to get golden brown on the side touching the baking tray), then flip and bake another 6-8 minutes until completely lightly golden brown.
- Cool the bagels on a cooling rack.
- Once complete cool, store in a freezer bag for a few days.