Thursday, November 12, 2015
I've been lazy to bake them for a good while, than my OCD (Obsessive Chicken Disorder) soul mate neighbor became my regular customer for fresh bread twice a week.
I am forever thankful for her, because now I have to set laziness aside and prepare the bread twice a week!
I've been baking batches for about 4 weeks, alternating the white and whole wheat, but it started to feel... well, boring.
So I looked around in the pantry as I stocked up with some gorgeous Bob's Red Mill organic flours, like the amaranth.
It has a bittery/nutty flavor, and based on the smell and consistency I decided to go with 12% amaranth in the flour mix. It turned out to be a perfect percentage..
400 g white unbleached bread flour
50 g amaranth flour
350 ml water
1 tsp salt
1/8 tsp yeast
The process is the same as for the basic no-knead bread.
Mix the flours with the salt and yeast.
Pour in the water (cold or lukewarm, doesn't matter), mix until the flour is just enough combined in a ball. Don't overmix!
Cover with a thick kitchen towel/ kitchen foil and let is sit for 14-20 hours, depending on the temperature in the house.
Scrap the dough off the bowl, and damp it on a lightly floured surface. Cover again and let it sit for 2 hours.
Preheat the oven with the pot with a lid inside, for at least 20 minutes.
Carefully lift the bread and drop it in the pot. Don't turn it upside down, or mess with it in any way!
Cover with a lid and bake for 25-30 minutes covered with the lid.
Remove lid, and bake for additional 10-15 minutes, depends how well baked you like it.