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No knead bread variances
Posted by helen
No knead bread variances August 28, 2021 05:03AM |
Admin Registered: 18 years ago Posts: 7,920 |
I have had a query about suitable substitutes for the No Knead Bread recipe. I know this has been discussed here before but I am going cross eyed trying to find reference to it.
Any substitute suggestions or someone brighter than me who can find the discussion?
Any substitute suggestions or someone brighter than me who can find the discussion?
Re: No knead bread variances August 28, 2021 05:34AM |
Registered: 17 years ago Posts: 3,660 |
There's this one where I mentioned some variations I've tried. As long as you're reasonably careful to balance your wet/dry ratios, you can try all sorts of things with this bread. [forum.foodlovers.co.nz]
My kumara version has been my favourite for a long time now although recently I tried increasing the kumara amount and decreasing the flour amount in several different ways but have gone back to my standard kumara version which is:
630g wholemeal flour
220g red-skinned kumara (Owairaka) (no need to peel, just scrub, cut up roughly, put in food processor, whiz until it resembles crumbs)
2 tspns salt
22g rolled oats (not really necessary or could be subbed for something else but it was part of the original recipe so I keep it in as a tradition more than anything....)
1 tspn Bakels active dried yeast or 2 tspns Surebake yeast
2¾ cups warm water
In a large bowl, mix all ingredients except the water. Add the water and stir until combined. Put into lined/greased loaf pan. Place in a warm spot until risen to the top of the pan. Fanbake 200°C for 45 minutes. (I use my small double oven so I place an oven tray on the top of the loaf after the first 25 minutes of cooking, in order to prevent the top from browning too much due to being close to the top of the oven).
Other threads including Jacqueline's original recipe that this evolved from:
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
My kumara version has been my favourite for a long time now although recently I tried increasing the kumara amount and decreasing the flour amount in several different ways but have gone back to my standard kumara version which is:
630g wholemeal flour
220g red-skinned kumara (Owairaka) (no need to peel, just scrub, cut up roughly, put in food processor, whiz until it resembles crumbs)
2 tspns salt
22g rolled oats (not really necessary or could be subbed for something else but it was part of the original recipe so I keep it in as a tradition more than anything....)
1 tspn Bakels active dried yeast or 2 tspns Surebake yeast
2¾ cups warm water
In a large bowl, mix all ingredients except the water. Add the water and stir until combined. Put into lined/greased loaf pan. Place in a warm spot until risen to the top of the pan. Fanbake 200°C for 45 minutes. (I use my small double oven so I place an oven tray on the top of the loaf after the first 25 minutes of cooking, in order to prevent the top from browning too much due to being close to the top of the oven).
Other threads including Jacqueline's original recipe that this evolved from:
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
Re: No knead bread variances August 28, 2021 08:53AM |
Admin Registered: 18 years ago Posts: 7,920 |
Sorry, only registered users may post in this forum.