Sunflower Golden Raisin No Knead Bread
This is one of my best no-knead bread combinations to date and I've been making no knead bread now for over 10 years, on and off. The salty sunflower seeds go really well with golden raisins. The spelt flour makes the bread softer and the sprouted wheat flour makes it more complex.
--Barbara
Sunflower Golden Raisin No Knead Bread
Total Time: 24 hours or up to 3 days in refrigerator, 12 hours for rising at room temperature (overnight) plus proofing(1.5 hours) and baking (45-50 mins)
100 g spelt flour
100 g sprouted wheat flour
200 g bread flour
1 1/4 t. sea salt
1/2 t. active yeast
300 ml filtered water
1/2 cup salted sunflower seeds
1/2 cup fresh plump golden raisins
Combine the dry ingredients well.
Add the water and
collect into a shaggy ball, using a big fork or bread whisk. Should be sticky and no dry spots. Add a little more water, just a tablespoon or 2, if needed, and stir together again.
Cover tightly,
and refrigerate at least 24 hours or up to 3 days. Longer gives the bread more flavor.
The night before baking, remove the bowl from the fridge and place in the warmest spot in the house, and let it rise overnight, 12 - 14 hours. You don't need to be precise. I put it out around 7 p.m. and bake the next morning, starting around 8 or 9 a.m.
It will take a total of about 3 hours: 1.5 hours in the proofing box, and 45-50 minutes baking.
After 35 minutes.* Remove the top of the Dutch oven. Keep temperature at 475 degrees.
and place it on the rack to cool completely.
Turn the dough out on to a flour board, and pull the edges up from all sides until a flour-coated blob with a gooey center is formed.
Then flip it over and shape it into a round ball.
In a pie plate, or other dish with sides, place a sheet of parchment paper. Use a bench scraper or carefully lift the bread and put it in the parchment lined pie plate.
Cover it lightly with a piece of plastic which has been sprayed lightly with non-stick cooking spray.
Let it rise for 1.5 hours in a proofing box.
I create one in my microwave by heating a cup of water in a Pyrex measuring cup until it boils. Then, remove the water. Put the bread in and close the door. It will be warm and moist inside due to boiling the water. The microwave acts as an insulator.
You don’t want to overproof your bread, so after 45 minutes of proofing, remember to preheat the oven to 475 degrees, removing racks if necessary to make room for a 5 quart Dutch oven.
When you preheat the oven, also check your dough to be sure it is rising in the proofing box.
Get out a 5 quart Dutch oven with tight fitting cover.
If you think your dough is going to be ready in a half hour, then put the covered Dutch oven in to preheat at 475 degrees for 30 minutes.
With 3 minutes to go, pull the dough from the microwave, uncover it, and slice a clean slash in the top of it, with a very sharp knife or razor blade.
When the buzzer goes off, work quickly. Using thick mitts, remove the Dutch oven to the top of the stove, close the oven door, remove the lid, remove your mitts,
then use the parchment paper to gently lift the dough from the pie plate into the Dutch oven, then put your mitts back on and put the top on, and quickly put the whole thing back in the oven.
The bread inside will be golden brown but not dark brown.
Set your timer for another 10-15 minutes. I usually go about 12 minutes for this bread. And continue baking...
Get out a wire rack for cooling the bread once you pull it from the oven.
Time to pull it out of the oven-- it will now be deep brown. To remove the hot bread from the pan, use the parchment paper as handles...
It will be hollow sounding when you tap it on the bottom if baked long enough.
You can also test its internal temperature. I think bread is supposed to be 190 degrees F, but I never do.
* Ovens vary so you might need to go less time before you uncover— like 30 minutes and only 10 uncovered— if your oven runs hot. You will learn over time with experience. 35 and 15 works for my oven.
Let cool completely before slicing.
B