This is a bit off topic for me, but some people have expressed interest in this so I thought I would share…
We are at the point where I make 5 or six loaves at a time 2x a week or more. I have developed a no-knead recipe that I like and which is very hands off. I tend to make a double batch of this in two separate mixing bowls at once.
Here is my method for making bread:
For stage 1:
In a LARGE mixing bowl, I take:
2 quarts of warm water
2 handfuls of yeast (yes I just said handfuls! I just pour some in my hand and dump it in — this is approximately 2 rounded or heaping tablespoons.)
2 handfuls (about 2 rounded or heaping tablespoonfuls) of flax seeds
4 larger handfuls (about 6 rounded or heaping tablespoonfuls) of a 50/50 mix of red and white quinoa
2 cups of quick oats
1 cup cracked wheat (optional) if you use cracked wheat reduce the flour by about a cup. cracked wheat can also be substituted for the seeds if you don’t have them.
I let the batter sit for at least an hour or when it is good and bubbly and the oats have really expanded–basically whenever I get back around to it.
Stage 2:
I set the bowl in my old secondhand sunbeam stand mixer, turn it on, and add:
2/3 cup honey or sugar
a half cup of oil.
3 smaller handfuls of salt (about as much in each as you would toss into a boiling of water for spaghetti or about 3 or 4 teaspoonfuls –if the bread tastes bland you did not add enough salt)
add a cup or two at a time:
(for a double batch) about 5 heaping cups (about 9 cups level) of white flour
(for a double batch) about 4 heaping cups (or about 7 cups level) of whole wheat flour
when the dough is too thick to stiff in more by hand, or thick enough that the dough is climbing the beaters you’ve got enough flour
I work on doing dishes or something nearby until it is all mixed in–sometimes this requires lifting the beaters up and down as it stirs towards the end so the dough doesn’t climb them.
Stage 3 :
Let it sit for an hour or so till it has risen over the top a little–but not all over the counters (make sure you stay close and keep an eye on it while cleaning the kitchen or check on it frequently if cleaning elsewhere).
stage 4:
When it is done with the first rise, scoop it into 5 greased bread pans and let it rise again.
Bake 350 for about 35 minutes til the crust is golden brown. It is light and airy and soft like store-bought bread.
It has taken me 20 years to come up with a recipe that was this good. I hope you enjoy it. If you try it out come back and let me know how you like it.
Update:
Yesterday I discovered I can take about a loaf worth of dough before starting the second rise and quickly roll it out, cut it up with a cup (and something smaller like a water-bottle lid for the doughnut holes), and fry them in oil to make donuts. We rolled them in cinnamon sugar afterwords, and the kids are begging me to do that more often.
This recipe also works really well as cinnamon rolls or maple-nut sticky rolls. I make a double batch of bread ( one batch each in separate bowls) which will make 6 loaves and 2 batches of rolls. While your bread is baking: separate the remaining dough in half, knead each of them two or three times on a floured surface (about a cup of flour I think) –just enough so it does not stick to the board or rolling pin. The dough should be very soft and moist. Then roll out each half, spread with melted butter and either lots of cinnamon and sugar and raisins, or roll it out and sprinkle with nuts (cashews work well). Next roll it up and slice it and place it on a greased cookie sheet. If you want the sticky rolls, sprinkle some more nuts on the top and douse it really well with maple or maple flavored syrup ( I didn’t measure, but space the rolls apart from each other enough not to touch and then just make sure the syrup does not over fill the pan). Then bake at 350 for 30-35 minutes after the bread is done baking. –Just make sure It is no longer doughy and is not burnt on the bottom 😉 For sticky rolls, drizzle with a little more syrup after they come out of the oven. I don’t always have time to make frosting or icing for the cinnamon rolls because I am so busy, and it is nice that the sticky rolls really, really don’t need it. These are so easy and yummy.
To make maple bars: knead 2 loaves worth or so lightly a few times for easier handling and roll out as above. then simply cut into rectangles and let them rise on a greased cookie sheet while your bread is baking (I needed at least 4 cookie sheets for this lol). when the bars have doubled in size then pop them in the oven at 325 for 10 or 11 minutes. They will not and should not be brown. While they are baking make maple frosting. I did this by whipping up 2/3 cup butter with 2/3 cup maple syrup and the adding 2 cups of sugar (that I had blended like powdered sugar a cup at a time because we didn’t have any powdered sugar on hand and I didn’t want to make a trip to the store). Let the bars cool a bit before frosting. These turned out so soft and yummy 🙂 the only thing I would change is to wait a little longer to frost them so it doesn’t melt and slide off, and maybe a little extra maple flavoring if I have it next time…
As a side note, when I made the maple bars I was out of whole wheat flour and flax seeds so I substituted poppy seeds for the flax and added a cup of cracked wheat during the soaking step… then when mixing it substituted 2 cups of quick oats to each batch for part of the whole wheat and replacing the rest with white flour as needed.
If you want less sugar in the frosting try substituting some instant powdered milk for some of the powdered sugar. Add a little at a time and mix well so it is not lumpy. I have found about 1/3 cup works well and makes a nice creamy frosting.
nutrition information on the bread, using the cracked wheat option, courtesy of sparkrecipes.com this is assuming 4 loaves to a batch of 14 slices each. It could be sliced thinner with an electric knife for those who want lower calories.
|
| Vitamin A |
0.0 % |
 |
| Vitamin B-12 |
0.0 % |
|
| Vitamin B-6 |
0.8 % |
|
| Vitamin C |
0.0 % |
|
| Vitamin D |
0.0 % |
|
| Vitamin E |
1.7 % |
|
| Calcium |
0.6 % |
|
| Copper |
2.1 % |
|
| Folate |
1.5 % |
|
| Iron |
2.8 % |
|
| Magnesium |
2.0 % |
|
| Manganese |
12.7 % |
|
| Niacin |
1.8 % |
|
| Pantothenic Acid |
1.0 % |
|
| Phosphorus |
3.5 % |
|
| Riboflavin |
0.6 % |
|
| Selenium |
8.6 % |
|
| Thiamin |
2.2 % |
|
| Zinc |
1.4 % |
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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