NO-KNEAD SEEDED OVERNIGHT BREAD
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 18h55m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
- Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.
NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
ONE-DISH NO-KNEAD BREAD
Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! -Heather Chambers, Largo, Florida
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 pieces).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let stand in a warm place 1 hour., Stir down dough. Cover; let stand 1 hour. Preheat oven to 425°., Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes longer., Remove bread from baking dish to a wire rack to cool. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
More about "pumpkin seed no knead easy bread 12 18 hour recipes"
PUMPKIN NO KNEAD BREAD - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
4.5/5 (23)Total Time 16 hrsCategory Breads, Muffins And SconesCalories 186 per serving
- PUMPKIN NO KNEAD BREAD1. Place pumpkin purée, water, salt, yeast, and honey in a large mixing bowl. Mix together well.
- 3. Reach into the bowl and mix well with your hands. Knead dough until it is smooth and elastic.
- 4. Tidy dough into a ball and cover the bowl with plastic wrap. Let rise 12 hours (up to 18 hours) until the dough has more than doubled and bubbles can be seen on the dough surface.
NO-KNEAD PUMPKIN HARVEST BREAD - SIMPLY SO GOOD
From simplysogood.com
4.4/5 (16)Total Time 14 hrsCategory BreadsCalories 182 per serving
EASY PUMPKIN NO KNEAD BREAD - DISH 'N' THE KITCHEN
From dishnthekitchen.com
Reviews 7Calories 248 per servingCategory Baking/Desserts
THE BEST NO KNEAD BREAD RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
NO-KNEAD BREAD RECIPES | ALLRECIPES
From allrecipes.com
EASY NO-KNEAD PEASANT BREAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
NO KNEAD SEED BREAD - CHICKEN SCRATCH NY
From chickenscratchny.com
NO KNEAD ARTISAN BREAD (HONEY OAT RECIPE) - THE BUSY BAKER
From thebusybaker.ca
NO-KNEAD EASY BREAD (VIDEO) - MOMSDISH
From momsdish.com
NO-KNEAD PUMPKIN PECAN BREAD - SIMPLY SO GOOD
From simplysogood.com
FIVE SEED NO-KNEAD BREAD - KITCHN
From thekitchn.com
12 HOUR NO-KNEAD BREAD - MY ORGANIZED CHAOS
From myorganizedchaos.net
EASY NO-KNEAD BREAD - OLGA IN THE KITCHEN
From olgainthekitchen.com
20+ NO-KNEAD BREAD RECIPES - EATINGWELL
From eatingwell.com
SUPER EASY CRUSTY NO-KNEAD PUMPKIN BREAD BOWLS
From halfbakedharvest.com
EASY NO-KNEAD BREAD - 12 TOMATOES
From 12tomatoes.com
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD …
From recipetineats.com
NO-KNEAD SOURDOUGH PUMPKIN BREAD - LAVENDER AND LOVAGE
From lavenderandlovage.com
12 NO-KNEAD BREAD RECIPES YOU’LL MAKE AGAIN AND AGAIN
From tasteofhome.com
SOURDOUGH SUNFLOWER SEED BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
EASIEST NO KNEAD BREAD RECIPE - DAMN DELICIOUS
From damndelicious.net
SOURDOUGH WHOLE WHEAT PUMPKIN SEED NO-KNEAD BREAD
From cookhacker.com
MULTISEED NO-KNEAD BREAD - DEL'S COOKING TWIST
From delscookingtwist.com
AMAZING NO KNEAD BREAD (SUPER EASY) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
NO-KNEAD LOAF BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
FAST AND EASY NO KNEAD BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
FAST NO KNEAD MULTI-SEED BREAD RECIPE | EL MUNDO EATS
From elmundoeats.com
NO KNEAD BREAD - COOKING CLASSY
From cookingclassy.com
NO KNEAD MARATHON BREAD RECIPE (VEGAN, NUT-FREE) - THE FIRST MESS
From thefirstmess.com
NO KNEAD BREAD | THE EASIEST ARTISAN BREAD THAT RISES OVERNIGHT
From dontwastethecrumbs.com
NO-KNEAD PEASANT BREAD | 12 TOMATOES
From 12tomatoes.com
NO-KNEAD RECIPE: CRAN-WALNUT PUMPKIN TOASTING BREAD - KITCHN
From thekitchn.com
NO-KNEAD BREAD - SILVIA COLLOCA
From silviascucina.net
NO KNEAD SEED BREAD - NADIA LIM
From nadialim.com
PUMPKIN AND SUNFLOWER SEED BREAD - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
NO-KNEAD PUMPKIN-SUNFLOWER SEED BREAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
EASY NO KNEAD DUTCH OVEN BREAD - THERESCIPES.INFO
From therecipes.info
NO KNEAD BREAD - JO COOKS
From jocooks.com
EASY NO KNEAD ARTISAN BREAD RECIPE - THE BUSY BAKER
From thebusybaker.ca
HOW TO MAKE NO-KNEAD BREAD - EASY HOMEMADE BREAD
From countryliving.com
7 AMAZING NO-KNEAD BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
SUPER EASY CRUSTY NO-KNEAD PUMPKIN BREAD BOWLS | RECIPE
From pinterest.com
SEEDED NO-KNEAD BREAD - STEP BY STEP PHOTOS - BUDGET BYTES
From budgetbytes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love