Harrys Whole Grain No Knead Dutch Oven Bread Recipes

HARRY'S WHOLE GRAIN NO KNEAD DUTCH OVEN BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the flours, and salt. Stir until well blended. The dough should be shaggy and sticky. Let rise overnight, at least 12-18 hours, for best results.
• Flour a work surface. Fold dough over itself once or twice. Place the dough, seam side down, on a floured kitchen towel. Cover with another floured kitchen towel.Let the dough rise at room temperature for 1-2 hours.
• Preheat the oven 20 minutes before the dough is ready to 475 degrees. Put the dutch oven into the oven. When dough is ready, take out the dutch oven, and then using the kitchen towels, flip the dough into the pot, seam side up. Shake the pot if the dough loses it's shape.
• Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes, or until the dough is turned golden brown. Cool on a wire rack, and enjoy!

NO-KNEAD DUTCH OVEN BREAD

Steps:

• Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
• Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
• Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
• Carefully remove the Dutch oven, place dough inside, and cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

NO-KNEAD HARVEST BREAD

Steps:

• In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.

NO-KNEAD DUTCH OVEN BREAD

Steps:

• In a large bowl, combine the flours, yeast, and salt. Stir in the water until blended. The dough will be rough looking and a bit sticky. Place in a covered container and let rest for 12 to 18 hours at room temperature. The dough is ready when bubbles appear on the surface.
• Gently empty the dough out on a lightly floured board and dust the dough with flour; then, using a bowl or bench scraper, fold the dough over on itself two times. Cover with a kitchen towel and let rest for 15 minutes.
• Line a bowl large enough to hold the risen dough with a flour sack or linen kitchen towel. Generously coat the bowl portion of the towel with all-purpose flour or a combination of flour and cornmeal.
• Flour your hands and the work surface (if needed), gently shape the dough into a ball, and quickly place seam side down in the floured bowl. Cover the dough with the ends of the towel and set aside to rest for about 2 hours, or until doubled in size.
• Prepare a hot fire (a 2-second fire) in a campfire or wood-fired oven, cooker, or grill. Heat an empty 4-quart baking pot (cast iron, ceramic, or clay) in the hot oven or on the grill 30 minutes before baking.
• Remove the pot from the oven and, holding one hand under the towel, gently turn the dough out into the pot, seam side up. Any ragged edges are fine. They will become crispy and crunchy in the bake. Sprinkle with coarse sea salt.
• If cooking over coals, place a sheet of aluminum foil over the ridge of a Dutch oven and put the lid in place. Put 10 or so hot coals over the top of the lid and return the oven to the fire or place the legs over hot coals. Bake for 20 minutes. Remove the lid and bake for another 15 minutes or more, until the loaf is a deep golden color. Slide out of the pot and let cool on a wire rack. Let rest for 1 hour before serving.
• You can use only all-purpose flour if you choose, or you can adjust the flour quantity to include ground nuts or flaxseed. Add some chopped herbs, fire-roasted garlic, or citrus zest to it just before folding the dough for even more layers of flavor.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.