No Knead 3 + 3 Bread

July 5, 2017

in Breads and Pastries, Cook What You Like

Seeds and Rye Bread v1

Nutritious, flavorful, and easy to make.  What more can you ask from a loaf of bread?  More?

What about a finished loaf of bread, using yeast, in less than 3 hours from start to finish?  Or that No Knead 3 + 3 Bread can help you get over your bread yeast anxiety.  And it doesn’t want to be kneaded.

Seriously, no kneading?

Keep reading.Seeds and Rye Bread v5

Start this bread by proofing dry active yeast in warm water sweetened with honey.  Add remaining ingredients, mixing with a wooden spoon.  Pour the loose dough into a loaf pan;  the dough needs only one proof (about 1 1/2 hours).  Brush the loaf’s top with an egg white wash, sprinkle with seeds, and pop it into the oven.  It’s that easy.

Bread Dough in Pan

The 3 flours in this recipe – bread, whole wheat, rye – create the flavor balance so hunt them down.  If you find organic flours, you’re doing more good for you.  Minor variances with the flours are fine; just be mindful to use at least 1 1/2 cups of bread flour to provide the gluten for the bread’s structural integrity.  Instead of whole wheat, try sprouted whole wheat flour – the bread’s texture will be slightly springier.  Light or dark rye?  Your choice.  If the flour is labeled just “rye” it’s most likely light rye.

No honey in the house?  Substitute molasses instead (same quantity).  Adding more than a tablespoon of flax seed darkens the bread to a beautiful brown as pictured below.  If you have a mature sourdough starter in the refrigerator that’s begging to be used, throw in 1/2 a cup  while mixing the dough – there’s no flavor change but the bread will keep longer at room temperature.

Seeds and Rye Bread h3

No Knead 3 + 3 Bread is similar to some European-style breads using whole grains.  Slice the bread thin and adorn it with sweet or savory accompaniments – maybe with a smear of something creamy, gravlax, or a fried egg and sliced avocado.  It’s good as toast, for lunch, and with wine.  Heck, drop in on your friends with a hunk of this bread, a firm wedge of aged cheddar, and a six-pack.  They won’t turn you away.

Adapted from Little Vienna’s Easy Sunflower Bread.

Recipe: No-Knead Bread Seeds and Rye

A package of active dry yeast is 7 grams equivalent to 2 1/4 teaspoons of dry yeast.  Adding sourdough starter to this bread is optional.  While the starter doesn’t change the bread’s taste or texture, it does allow the bread to keep fresher longer at room temperature.

Ingredients

  • 1 cup + 1/3 cups raw sunflower seeds
  • 2 tablespoons sesame seeds
  • 1-2 tablespoons flax seeds
  • 2 cups + 2 tablespoons warm water (115º F)
  • 2 tablespoons honey
  • 2 1/4 teaspoons (1 package / 7 grams) active dry yeast
  • 1 1/2 cups unbleached bread flour
  • 2 cups  minus 1 tablespoon whole wheat flour or sprouted whole wheat flour
  • 1 tablespoon kosher salt
  • 1 3/4 cups rye flour
  • 1/2 cup mature sourdough starter at 100% hydration (optional)
  • 1 egg white + 1 tablespoon water

Instructions

  1. Prepare seeds: in a medium-sized sauté pan set over medium-high heat, lightly toast 1 cup sunflower seeds (set aside an additional 1/3 cup sunflower seeds for later); stir often for even toasting.  Remove toasted sunflower seeds and spread on to a shallow plate to cool.  Wipe out sauté pan and toast 2 tablespoons sesame seeds until fragrant.  Remove sesame seeds and spread out on to small plate to cool.  Using a spice grinder, quickly grind flax seeds – this will take about 2 seconds as the seeds pulverize quickly.  All seeds should be at room temperature before using.
  2. Proof yeast: add the 115 ° F water into a large mixing bowl and stir in honey to dissolve.  If necessary, cool the sweetened water to 105º F before sprinkling in the dry yeast.  Proof the yeast undisturbed until a creamy-looking foam (bloom) appears on the surface, about 5-10 minutes.
  3. Prepare loaf pan:  while yeast is proofing, lightly grease a 9″ x 5″ loaf pan with baking spray or vegetable oil.  Set aside.
  4. Mix dough:  to the proofed yeast, add bread flour and whole wheat flour, and mix with a wooden spoon until batter is smooth.  Add 1 cup toasted sunflower seeds, all of the sesame and ground flaxseeds, and sprinkle in salt.  Mix well.  Finally, add the rye flour, and sourdough starter (if using) mixing all together.  The loose batter-like dough will be thick.
  5. Proof dough:  scrape the dough into the prepared loaf pan, even out the top with the wooden spoon or silicone spatula.  The batter will fill the pan within an inch of the top.  With wet fingers, smooth the surface of the dough.  Place the filled pan into a large plastic bag leaving clearance for the dough expand taller.  Use a couple of toothpicks if necessary to prop up the bag so that the top of the dough doesn’t stick to the plastic bag.  Secure the ends of the bag or fold the opening under while the dough is proofing to help trap heat and prevent the dough from drying out.  Proof  at 75-80º F until the top of the dough is slightly over an inch higher than the pan, about 1 1/2 hours.
  6. Preheat oven to 450º F: adjust the oven rack to the middle of the oven and preheat the oven to 450º F. 
  7. Finish and bake:  whisk the egg white with 1 tablespoon of water until slightly foamy.  Carefully remove the bread pan out of the plastic bag.  Lightly brush top of dough with the egg white and sprinkle on top the remaining 1/3 cup sunflower seeds.  Bake for 10 minutes at 450º F, then reduce oven temperature to 400º F.  Bake until loaf is medium to dark brown, about 30 minutes.  The loaf will rise not rise much during baking.  It is better to slightly overbake than underbake this bread.
  8. Cool:  remove bread from oven and cool in pan on a wire rack for 5-10 minutes.  Loosen edges of bread with a thin knife or offset spatula if necessary and flip the bread out of pan.  Cool completely on a wire rack before cutting.

Makes one large loaf.

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{ 2 comments… read them below or add one }

Diane July 5, 2017 at 8:58 PM

Looks really yummy AND healthy!!

Reply

Gin Yang July 6, 2017 at 7:22 AM

It’s packed full of good stuff and easy to make.

Reply

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