Page 208 - Family cookbook v30_Neat

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Lisa Behymer

No‐Knead Wholegrain Bread

6 cups flour, plus a little extra

1/2 cup oats

2 tablespoons flax seeds

1/4 cup quinoa

1/2 teaspoon instant yeast

2‐1/2 teaspoons salt

1 tablespoon sugar

Cornmeal as needed

1. In large bowl, combine 6 cups of flour, oats, flax seeds, quinoa, yeast salt, and
sugar.

2. Add 3 to 4 cups of water and stir until blended. (The amount needed will vary,

depending on the type of flour used. Start with 3 cups and add more as
needed.) Dough should be shaggy, kind of like a dog’s fur) and sticky.

3. Cover with plastic wrap and let rest for 12 to 18 hours at room temperature (65
to 70 degrees)

4. Preheat oven to 500 degrees. Place covered pot in oven as it heats.

5. While oven and pot are heating, lightly flour a work surface and scrape dough
onto the floured area. Sprinkle a bit of additional flour onto the dough (just

enough so that it won’t stick to your fingers) and fold the dough over itself a
couple of times. Cover with plastic wrap and let rest until oven is done heating.

6. Once the oven has reached 500 degrees, remove the pot and sprinkle cornmeal
in the bottom. Place the dough in the pot and set the lid on top. Bake for 35

minutes with the lid on. Remove lid and bake for an additional 10 minutes.
When the bread is done, remove it from the pot and cool on a rack.