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The No Knead Bread Recipe from J1
Posted by helen
The No Knead Bread Recipe from J1 April 02, 2020 06:46AM |
Admin Registered: 18 years ago Posts: 7,920 |
Like many of us, we are baking more and looking at easy bread recipes.
I have always like the No Knead Bread Recipe from J1 and wondered what ingredient variations others may use?
Kibbled wheat and kibbled rye are not what I will be lingering in a supermarket aisle to find.
I have always like the No Knead Bread Recipe from J1 and wondered what ingredient variations others may use?
Kibbled wheat and kibbled rye are not what I will be lingering in a supermarket aisle to find.
Re: The No Knead Bread Recipe from J1 April 02, 2020 07:19AM |
Registered: 18 years ago Posts: 170 |
Re: The No Knead Bread Recipe from J1 April 02, 2020 09:40AM |
Registered: 17 years ago Posts: 3,660 |
For the last three years I've been making it with kumara and wholemeal flour.
I got put off the kibbled rye/wheat because it often tasted stale/old and was prone to weevils (I always put it in the freezer because of this) and, as you allude to, it's not an easy thing to buy.
I'm pretty captivated with the flavour, texture and overall character of my kumara version. I've mixed it up with a few variables added now and again - ground almonds, ryemeal flour, wheatgerm, etc. But lately I've been sticking to the basic kumara as it's pretty spot on for me.
630g wholemeal flour
220g (approximately - can be anything between 200-230g) red/purple kumara
¼ cup (22g) rolled oats
1 tspn Bakel's yeast or 2 tspns Surebake yeast
2 tspns (12g) salt
Generally 3 cups warm (30-35°C) water but sometimes a little less (2¾ cups), kind of depends on preference re end result...
Kumara - you can peel it if you prefer, but I don't - I just scrub it clean. Chop it into large chunks and put it in your food processor. Process until it resembles breadcrumbs - doesn't take long. (Kibbled kumara? ).
Combine all in a large bowl and mix till a shaggy dough. Place in a loaf pan and leave in a warm place (I put it on top of my hot water cylinder for a couple of hours usually) until risen to the top of the pan. Bake at 200°C fanbake for 45 minutes.
In the past, when I was doing the kibbled rye/wheat version, some of what I tried adding included:
a) 70g grated carrot instead of the 70g sunflower seeds (lovely loaf).
b) a mashed banana (115-120g) (hardly made a discernible difference to it).
c) 70g chopped dates (was a bit stodgier and didn't rise as well but we both liked it and I decided it probably needed an extra half cup of water as the dates seemed to soak it up and make it a drier loaf).
d) 150g cooked, mashed cold pumpkin and the water = 3 cups. Doesn't alter flavour much but great harmony and texture.
I got put off the kibbled rye/wheat because it often tasted stale/old and was prone to weevils (I always put it in the freezer because of this) and, as you allude to, it's not an easy thing to buy.
I'm pretty captivated with the flavour, texture and overall character of my kumara version. I've mixed it up with a few variables added now and again - ground almonds, ryemeal flour, wheatgerm, etc. But lately I've been sticking to the basic kumara as it's pretty spot on for me.
630g wholemeal flour
220g (approximately - can be anything between 200-230g) red/purple kumara
¼ cup (22g) rolled oats
1 tspn Bakel's yeast or 2 tspns Surebake yeast
2 tspns (12g) salt
Generally 3 cups warm (30-35°C) water but sometimes a little less (2¾ cups), kind of depends on preference re end result...
Kumara - you can peel it if you prefer, but I don't - I just scrub it clean. Chop it into large chunks and put it in your food processor. Process until it resembles breadcrumbs - doesn't take long. (Kibbled kumara? ).
Combine all in a large bowl and mix till a shaggy dough. Place in a loaf pan and leave in a warm place (I put it on top of my hot water cylinder for a couple of hours usually) until risen to the top of the pan. Bake at 200°C fanbake for 45 minutes.
In the past, when I was doing the kibbled rye/wheat version, some of what I tried adding included:
a) 70g grated carrot instead of the 70g sunflower seeds (lovely loaf).
b) a mashed banana (115-120g) (hardly made a discernible difference to it).
c) 70g chopped dates (was a bit stodgier and didn't rise as well but we both liked it and I decided it probably needed an extra half cup of water as the dates seemed to soak it up and make it a drier loaf).
d) 150g cooked, mashed cold pumpkin and the water = 3 cups. Doesn't alter flavour much but great harmony and texture.
Re: The No Knead Bread Recipe from J1 April 02, 2020 10:03AM |
Registered: 18 years ago Posts: 2,411 |
Re: The No Knead Bread Recipe from J1 April 02, 2020 11:19PM |
Registered: 17 years ago Posts: 3,660 |
Hi Chris, I have two Baker's Secret loaf pans (I make 2 loaves at a time and one goes into the freezer)
[www.kitchendiscounts.com.au]
It was the only loaf pan I could find that gave me a "normal" sort of loaf size (giving me a "normal" size bread slice for the toaster, etc). It has slightly sloping out sides and their measurements are for the top of the pan (23.5cm x 15cm x 9cm). If I measure it at the base, I get 20cm length, 9cm height, 11.5cm width.
Baker's secret has different sizes in this pan, a small deep and a long version, etc.
Edited 2 time(s). Last edit at 04/02/2020 11:29PM by J1.
[www.kitchendiscounts.com.au]
It was the only loaf pan I could find that gave me a "normal" sort of loaf size (giving me a "normal" size bread slice for the toaster, etc). It has slightly sloping out sides and their measurements are for the top of the pan (23.5cm x 15cm x 9cm). If I measure it at the base, I get 20cm length, 9cm height, 11.5cm width.
Baker's secret has different sizes in this pan, a small deep and a long version, etc.
Edited 2 time(s). Last edit at 04/02/2020 11:29PM by J1.
Re: The No Knead Bread Recipe from J1 April 04, 2020 12:49AM |
Registered: 18 years ago Posts: 2,411 |
Re: The No Knead Bread Recipe from J1 April 14, 2020 01:20AM |
Registered: 18 years ago Posts: 5,699 |
J1, we have thoroughly enjoyed your Kumera Bread recipe above thank you for sharing the recipe.
Do you think your Kumera Bread recipe would work if the kumera was to be substituted for raw grated pumpkin and sunflower seeds? Just wondering what you think as we are very fond of the commercially made pumpkin and sunflower seed bread which would be a different texture of course, but we love the flavour.
Regards,
Dawn.
PS This is probably a silly question too!
Edited 2 time(s). Last edit at 04/14/2020 02:44AM by Dawn.
Do you think your Kumera Bread recipe would work if the kumera was to be substituted for raw grated pumpkin and sunflower seeds? Just wondering what you think as we are very fond of the commercially made pumpkin and sunflower seed bread which would be a different texture of course, but we love the flavour.
Regards,
Dawn.
PS This is probably a silly question too!
Edited 2 time(s). Last edit at 04/14/2020 02:44AM by Dawn.
Re: The No Knead Bread Recipe from J1 April 14, 2020 03:49AM |
Registered: 17 years ago Posts: 3,660 |
Hi Dawn, so glad you're happy with it!
I've done many different versions of my bread, including pumpkin ones. However, my grated pumpkin one was just substituting 70g of grated pumpkin for the sunflower seeds. I also did exactly the same at that time with substituting 70g of grated kumara for the sunflower seeds and I noted "made normal loaves but didn’t produce anything spectacular and you wouldn’t know the vegetables were in there." Also at that same time, I noted "70g grated carrot makes a lovely loaf (instead of 70g sunflower seeds)".
Then I tried cooked, mashed pumpkin, noting "150g cooked, mashed cold pumpkin (you need about 350g raw to get 300g cooked pumpkin for two loaves) and the water = 3 cups. Fabulous! Doesn’t alter flavour much, if at all, but nicer overall and good texture."
This was all back in Oct 2012.
I think it would certainly be worth your while to try substituting in raw, grated pumpkin and sunflower seeds. I tend to use buttercup (also known as Japanese kabocha) because I think the flavour is the best out of all pumpkins and it usually has the driest flesh.
I've done many different versions of my bread, including pumpkin ones. However, my grated pumpkin one was just substituting 70g of grated pumpkin for the sunflower seeds. I also did exactly the same at that time with substituting 70g of grated kumara for the sunflower seeds and I noted "made normal loaves but didn’t produce anything spectacular and you wouldn’t know the vegetables were in there." Also at that same time, I noted "70g grated carrot makes a lovely loaf (instead of 70g sunflower seeds)".
Then I tried cooked, mashed pumpkin, noting "150g cooked, mashed cold pumpkin (you need about 350g raw to get 300g cooked pumpkin for two loaves) and the water = 3 cups. Fabulous! Doesn’t alter flavour much, if at all, but nicer overall and good texture."
This was all back in Oct 2012.
I think it would certainly be worth your while to try substituting in raw, grated pumpkin and sunflower seeds. I tend to use buttercup (also known as Japanese kabocha) because I think the flavour is the best out of all pumpkins and it usually has the driest flesh.
Re: The No Knead Bread Recipe from J1 April 14, 2020 07:29AM |
Registered: 18 years ago Posts: 5,699 |
Re: The No Knead Bread Recipe from J1 April 14, 2020 08:44AM |
Registered: 18 years ago Posts: 410 |
In Australia they're sold as jap pumpkin. Can personally vouch for this unusual way way of cooking them: [www.goodfood.com.au] I made it purely out of curiosity given the ingredients.
Lynne2
Lynne2
Re: The No Knead Bread Recipe from J1 April 15, 2020 04:04AM |
Registered: 17 years ago Posts: 670 |
I only have wholemeal flour so i used that but I made flatbreads by rolling the dough thinly and coming them in a cast iron pan. I made some bigger ones by cooking them on a pizza stone.
My absolute favourite use of the dough is to make frybread. I roll the dough out to about 3mm thick, cut it into squares and deep fry them in oil. They are delicious served savoury or sweet. For savoury ones I sprinkle them with rosemary salt and garlic powder and use a tomato sauce as a dipping sauce. For sweet ones I sprinkle them with icing sugar and cinnamon or drizzle them with golden syrup or honey or maple syrup.
I love that you can keep the dough in the fridge for a couple of weeks and just use it as needed and it just keeps getting more flavourful. Great as a pizza dough and for calzones too.
My absolute favourite use of the dough is to make frybread. I roll the dough out to about 3mm thick, cut it into squares and deep fry them in oil. They are delicious served savoury or sweet. For savoury ones I sprinkle them with rosemary salt and garlic powder and use a tomato sauce as a dipping sauce. For sweet ones I sprinkle them with icing sugar and cinnamon or drizzle them with golden syrup or honey or maple syrup.
I love that you can keep the dough in the fridge for a couple of weeks and just use it as needed and it just keeps getting more flavourful. Great as a pizza dough and for calzones too.
Re: The No Knead Bread Recipe from J1 April 15, 2020 06:02AM |
Registered: 17 years ago Posts: 3,660 |
Re: The No Knead Bread Recipe from J1 August 16, 2020 04:52AM |
Registered: 3 years ago Posts: 10 |
Re: The No Knead Bread Recipe from J1 August 16, 2020 06:10AM |
Registered: 16 years ago Posts: 1,979 |
Heather, I may be wrong, but I don't think it is the yeast that will give a softer loaf. That's more to do with the style of recipe. It is rare that home made bread comes out like soft white supermarket toast bread though! I use instant yeast of any brand -- Edmonds sells it in a box of sachets, and you can buy it in 500g bulk bricks from places like Gilmours and Moore Wilson's. A standard loaf only needs 3/4t - 1t of instant yeast.
Best of luck
DK: would you mind sharing the recipe for your fried bread dough? That sounds like something worth trying
Best of luck
DK: would you mind sharing the recipe for your fried bread dough? That sounds like something worth trying
Re: The No Knead Bread Recipe from J1 August 27, 2020 11:09AM |
Registered: 17 years ago Posts: 3,660 |
I've had some packets of Sujon blackcurrant powder sitting in my pantry for awhile (I had them gifted to me). I decided to throw a packet (5g) into my kumara bread dough. I don't think it really changed the flavour (maybe a little more delicious, hard to tell) but now I have beautiful purple bread! Colour perfectly suits the fact that it's kumara bread. I enjoyed it so much I'll continue putting a packet in until they're all gone. Then I might miss them enough that 'll have to go and buy some more!
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