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No Knead Whole Grain Bread

 

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No Knead Whole Grain Bread
 

 

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Recipe

No Knead Whole Grain Bread

Adapted from Mark Bittman's easy whole grain no knead bread. I found it nice and sweet, but still a bit dense.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • cornmeal for dusting

Directions

Combine the flours with the yeast and salt in a large bowl. Add 1 3/4 cups water and stir until it is all mixed well; the dough should be quite wet, almost like a batter (add some more water if it seems dry.) cover the bowl loosely with plastic wrap and let rest in a warm place for a minimum of 12 hours and up to 24.  The warmer the temperature the less time needed.  It is ready when there are bubbles on the surface.

Prepare a loaf pan, use some oil to grease it.  Transfer the dough to the loaf pan, and use a rubber spatula to gently settle it in evenly. Brush the top with the remaining oil and sprinkle with cornmeal if you like. Cover with a towel and let rise until doubled, an hour or two depending on the warmth of your kitchen. When it’s almost ready pre-heat the oven to 350 degrees.

3. Bake the bread until deep golden and hollow-sounding when tapped, about 45 minutes. (An instant-read thermometer should register 200 degrees when inserted into the center of the loaf.) Immediately turn out of the pan onto a rack and let cool before slicing.

 

About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

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