No Knead Honey Oat Bread

Bake-a-thon 2014: Day 6
Bake of the day: No Knead Honey Oat Bread

I like baking bread and usually use either my stand mixer or breadmaker to knead the bread. But I recently started making no-knead breads. As the name suggests there is no kneading required to make these breads. No-knead bread was how people made bread thousands of years ago -- before they discovered that by pulling, beating, stretching, stirring or otherwise 'kneading' wheat doughs they could speed up the gluten-developing process. A renewed interest in this technique started after a no-knead bread recipe was published in 2006 in The New York Times.

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No-Knead Light Whole Wheat Bread

Blogging Marathon# 43: Week 1/ Day 2

Theme: Tame the Yeast

Dish: Varada's No-Knead Whole-wheat Bread

For the second day, another one of our resident expert bread baker, Varada, shared her No Knead Light Whole wheat bread with the group. Back in US, I use my stand mixer to mix the dough for all my breads. Here in India, I didn't have my special equipment, so I was elated when Varada sent her no-knead bread recipe over. I knew this will be perfect to make in India and already made it twice and got rave reviews from family and friends.

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Roasted Vegetable Sandwich with Homemade Cheesy Burger Buns

As I was thinking about the theme for this week, "Cooking with Appliance", one appliance I use a lot after my blender is my oven. Here in the US, ovens are standard in every house, even rental apartments come with a standard size oven. For today's recipes I've used the stand mixer and the oven to make a complete meal.

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No Knead Swedish Cardamom Bread

Vegan Mofo Day 27:

This is the recipe for the Holiday Braid Bread I had mentioned in my Thanksgiving post. Recipe is from Vegetarian Times magazine and has won 1st place in "Holiday flavors around the world contest" and I can say that this recipe deserves to win the 1st place, hands down. The winner, Celia Ozereko, modified an old Swedish family recipe by getting rid of all the eggs and butter and making it a no-knead bread. It tastes amazing, we polished off half the loaf in one sitting. It is slightly sweet with a nice spicy kick from the cardamom, I bet no one can eat just one piece. Do try this out this holiday season. I'm sure I'll making it many many times.

Ingredients (makes 2 loaves):

All purpose Flour - 5¼ cups

Flaxseed Meal - 2tbsp

Active Dry Yeast - 1tbsp

Salt - 1½tsp

Whole cardamom seeds - 1½tsp, coarsely ground with a mortar and pestle

Almond Milk - 2 cups, plus more for brushing the loaf (I used soy milk and it worked fine)

Agave nectar (or Maple syrup)- 1/3 cup

Canola oil - 1/3 cup

Demerera sugar (Sugar in the raw) - 2tbsp, for sprinkling

Method:

• Stir together almond smilk (soy milk), flax seeds meal, agave nectar, oil, yeast, salt and cardamom in a large bowl. Add flour, and mix thoroughly with the wooden spoon.
• Cover with lid or plastic wrap (I draped the bowl with kitchen towel for extra sealing), let stand for 2½ hours at room temperature.
• Transfer the bowl to the fridge and let rest overnight.
• Coat a baking sheet with cooking spray or line it with parchment paper. Remove half of the dough from the refrigerator (reserve the other half for later; dough keeps good for up to 5 days in the fridge).
• Divide dough into 3 equal pieces, roll each piece into 18" long rope on a floured surface.
• Place dough ropes side by side 2 inches apart on the prepared baking sheet. Pinch ends together and tuck under. Loosely braid dough ropes, then pinch ends together.
• Cover braided loaf with kitchen towel or plastic wrap, and let rest for 30 minutes.
• Preheat oven to 375ºF. Brush top of the loaf with soy milk and sprinkle generously with sugar.
• Bake for 30-45 minutes, or until golden brown.