OVERNIGHT WHEAT BREAD RECIPES

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NO-KNEAD SEEDED OVERNIGHT BREAD RECIPE | MARTHA STEWART



No-Knead Seeded Overnight Bread Recipe | Martha Stewart image

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     Bread Recipes

Total Time 18 hours 55 minutes

Prep Time 15 minutes

Yield Makes 1 loaf

Number Of Ingredients 13

3 cups plus 3 tablespoons whole-wheat flour
2 cups unbleached bread flour
1/2 cup old-fashioned rolled oats
2 tablespoons coarse salt
1 1/4 teaspoons quick-rising yeast
1/4 cup plus 1 tablespoon pumpkin seeds
3 tablespoons flaxseeds, preferably golden
3 tablespoons poppy seeds
3 tablespoons white sesame seeds
1/4 cup honey or sugar
2 1/2 cups cold water
Extra-virgin olive oil, for drizzling and for pot
1 large egg white, lightly beaten

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.

WHOLE WHEAT BREAD 100% RECIPE - FOOD.COM



Whole Wheat Bread 100% Recipe - Food.com image

A long fermentation gives the yeast a chance to produce its own flavors and convert the starch to sugar. By refrigerating the dough overnight, you can make excellent 100% whole wheat bread. Yeasts perform differently at low temperatures. The dough is mixed the day before and refrigerated. The acids and enzymes produced by the yeast at lower temperatures temper the harshness of the whole wheat and develop wonderfully complex bread flavors. It’s no more work than other recipes; you just mix the dough the day before.

Total Time 25 hours

Prep Time 1 hours

Cook Time 24 hours

Yield 2 loaves

Number Of Ingredients 7

5 -6 cups whole wheat flour (fine-ground)
2 teaspoons instant yeast (1 seven gram packet or two teaspoons)
2 cups water
1 1/2 teaspoons salt
1 large egg
1/3 cup brown sugar
4 tablespoons butter (melted and slightly cooled)

Steps:

  • Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
  • Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
  • Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
  • On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
  • Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch) and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
  • Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.

Nutrition Facts : Calories 1411.6, FatContent 33.2, SaturatedFatContent 16.7, CholesterolContent 154.1, SodiumContent 2007.8, CarbohydrateContent 253.7, FiberContent 33.2, SugarContent 36.9, ProteinContent 44.7

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