no knead bread – Jen Maan in Amman

Jordan is not known for its loaves of bread; pita bread, sure, but loaves of fresh, whole wheat bread, NOWHERE TO BE FOUND. I started experimenting with baking fresh loaves a few months ago after I gave up on trying to locate everyday bread. I can buy beautiful French loaves at Paul’s in Abdoun, but their loaves are expensive and last for a day or two before going stale. (Raj LOVES this bread and ensures that I’m baking it about twice a week, making sure we have fresh bread for his weekend breakfast.)

Here’s the recipe that I’ve perfected through trial and error. It only takes a few minutes to prepare, requires about six hours of sitting on the counter to ‘bloom,’ requires another hour of rising in a loaf pan, and then one more hour in the oven and you’ve got yourself a fresh loaf of heaven.

Make 1 loaf

2 cups white flour
2 cups whole wheat flour
2 cups ice water, plus 1 tbl water
4 tbl sugar
3/4 tsp. yeast
1 3/4 tsp salt
3 tbl canola oil (or whatever oil you have, I’ve used vegetable oil and corn oil)
baking spray for the tin and bowl

1. Combine all of the ingredients in a bowl. Mix and fold all of the ingredients, making sure that all of the flour at the bottom of the bowl is blended. The consistency of the dough is very wet and sticky, no need to fuss over it. Spray the top of the dough with cooking spray. Cover the bowl with plastic wrap and leave on the counter for at least 6 hours or overnight. (I’ve accidentally left it out for more than 18 hours and it still turned out great).

2. After about 6 hours, the dough will be a little bubbly and will have risen close to the bowls upper edge. Spray a rubber scraper with cooking spray, fold the dough in towards the center to release it from the bowl’s edges and scrape the dough into a prepared (with cooking spray) loaf pan. Spray the top of the loaf with cooking spray, cover with plastic wrap, and let rise for about an hour, or until the dough rises over the top of the edge of the loaf pan.

3. Remove the plastic wrap from the risen loaf, preheat the over to 350 degrees for about 15 minutes. With a serrated knife, slash a line down the center of the bread; sprinkle with the top of the loaf with about 1 tablespoon of whole wheat flour. Place the loaf in the oven and bake for approximately 60 minutes until the loaf is golden brown and sounds hollow when you tap it.

4. Allow the loaf to cool for about 10 minutes before removing the loaf pan.

It’s been awhile, I know. I’ve missed blogging and feel as though I’m just coming up for air after a long stretch of weekend teaching (just the last two weekends). As a result of ‘working,’ something that I haven’t done for a while, I’ve been neglecting my domestic duties (as Raj points out every time he opens the refrigerator door). What better way to jump back into the swing of things than with home-made bread. Want to be a hero or a goddess in your home? Bake this bread NOW. There’s nothing quite like the smell of freshly baked bread wafting through out of kitchen and into the rest of the house (apartment in our case).

Now you may be thinking that bread is for bakers (which I aspire to be) and a baker you are not? Never fear! This fabulous book that I’ve just recently cracked open (one of the few to travel with me) makes baking fuss-free and requires no-kneading. Is that even possible? Yes. The secret to this book is through letting the dough slow rise, which allows it to knead itself (it’s magic!). Additionally, most of the recipes are made in one bowl with one spoon–a dream come true for those unfortunate few like myself who lack domestic help (alright, I do have help, but only one day a week) or a dishwasher (I’m still dealing with this one).

For this particular loaf, I used a large Le Creuset pot. I was worried about placing the lid in the over (it has a plastic knob) because the manufacturer claims it can only be heated to 350 degrees and this recipe requires 400 degrees. I’m happy to report that the knob was fine, so you needn’t worry about ruining your $250 pot.

French Walnut Bread from Nancy Baggett’s, Kneadlessly Simple:

2 cups whole wheat flour, plus extra if desired
2 cups unbleached all-purpose white flour
1 tsp. granulated sugar
2 tsp. table salt
3/4 tsp. instant, fast-rising, or bread machine yeast
2 cups ice water, plus more if needed
Walnut oil or flavorless vegetable oil for coating dough top and baking pot
1 1/2 cups fresh, fine-quality walnut halves

First Rise: In a large bowl, thoroughly stir together the whole wheat and white flour, sugar, salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is well blended and smooth. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more water to blend the ingredients; don’t over-moisten, as the dough should be very stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Meanwhile, reserve 4 perfect walnut halves for garnish. Spread the remainder on a baking sheet and lightly toast, stirring several times, in a pre-heated 325 degree oven for 10 to 15 minutes, or until fragrant and just lightly browned. Let cool. Chop finely (in a food processor, if desired).

Second Rise: Vigorously stir the cooled walnuts into the dough. If it is not stiff, stir in enough more whole wheat flour to make it hard to stir. Using an oiled rubber spatula, lift and fold the dough in towards the center, working all the way around the bowl. Invert it into a well-oiled, then flour-dusted, 3-quart (or larger) heavy metal pot (or use a flat-bottomed round casserole with a lid). Brush or spray the top with oil, then smooth out the surface with an oiled rubber spatula or fingertips. Cut 1/2-inch deep slashes to form an X in the center top; well-oiled kitchen sheers work best. Put the 4 untoasted walnut halves in the angles of the X for garnish; press down very firmly to embed them. Cover the pot with its lid.

Let Rise Using Any of These Methods: For a 1 1/2 – to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1 – to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue until the dough doubles from its deflated size.

Baking Preliminaries: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400 degrees. Lightly dust the dough top with whole wheat flour.

Baking: Bake on the lower rack, covered, for 45 minutes. Remove the lid and continue baking for 20 to 30 minutes, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 207 to 210 degrees F on an instant-read thermometer). Then bake for 5 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack, running a knife around the edges to loosen it, if necessary.

Serving and Storing: The loaf tastes and slices best at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.