Whole Wheat Flax Seed No-Knead Bread

WW Flax No Knead resizedAnother variation of the wonderful no-knead bread. This version uses ground flax seeds and whole wheat flour to create a denser bread with a chewy crust. This recipe also uses the “quicker” version of making no-knead bread which uses warm water and more yeast to create the sponge.

Whole Wheat Flax Seed No-Knead Bread

1 ⅓ cups warm water

2 ¼ teaspoons granulated yeast

1 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

1 cup ground flax seeds (I used a blender to grind flax seeds)

1. Add warm water to a large bowl. Stir in yeast and let set for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until all flour is mixed and a shaggy dough forms. If the dough is too stiff, add a little more water.
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour.
As the dough is rising preheat oven to 450 degrees. Please cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Lightly sprinkle the dough ball with flour. Cover with plastic wrap and allow to rest for 60 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Sprinkle with more flax seeds if desired. Slash top of dough with a sharp knife. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty.
7. Remove from oven and remove cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!

Quick Apple Molasses No-Knead Bread

molasses apple 2 (640x424)Here is another variation on the no-knead method of bread baking. This uses the “quicker” method when you do not have 12-18 hours for the sponge to sit. The apples and molasses make a dark bread which is good for a breakfast bread or to use as a snack.

Quick Apple Molasses No-Knead Bread

1 1/3 cups warm water

2 1/4 teaspoons active dry yeast

3 cups all purpose flour

1/2 cup steel cut oats, toasted
1  teaspoon salt
1 apple, diced
1/3 cup molasses

Directions

1. Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until the flour and other ingredients are mixed and a shaggy dough forms.
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour (It is okay if it sits longer than an hour). As the dough is rising preheat oven to 450 degrees. Place cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Gently add more flour if needed to form into a ball. Cover with plastic wrap and allow to rest for 30 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 10-15 minutes until brown and crusty.
7. Remove from oven and slide the cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!

molasses apple sliced (640x424)

apple molasses (640x403)

Cider Date Nut Quick No Knead Bread

cider date nut no knead bread (640x424)I am enjoying using the quicker version of the wonderful no-knead bread baked in cast iron at high temperature which yields a bakery style crusty bread. The “quicker” version uses more yeast and starts with warm liquid. Here is another version using apple cider for part of the liquid, dried apples, dates and nuts – great for a treat or for breakfast bread.

cider date nut sliced (640x424)Cider Date Nut Quick N0 Knead Bread

1 cup apple cider (warm but not hot)

1/2 cup warm water

2 1/4 teaspoons granulated yeast

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon cinnamon

1 cup whole wheat flour

2 cups all purpose flour

1/2 cup chopped dates

1 cup dried apples slices, chopped

1/2 cup chopped pecans

1. Add warm water and cider to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until all flour is mixed and a shaggy dough forms. If the dough is too stiff, add a little more water.
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour.
As the dough is rising preheat oven to 450 degrees. Please cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, place dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Cover with plastic wrap and allow to rest for 30 – 45 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Using scissors, quickly trim the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty. NOTE: My first loaf was a little too dark on the bottom so you may want to reduce the cooking time with the pot covered.
7. Remove from oven and slide the cooked bread from the hot pot onto a cooling rack. Cool and enjoy wonderful crusty bread!

 

Quick Multi-Grain No Knead Bread

multigrain no knead (640x424)Here is another variation of a quicker version of no-knead bread. This bread uses whole wheat flour, oats and flax seeds to make a chewy bread with a wonderful crusty outside.

Quick Multi-Grain No-Knead Bread

1 ⅓ cups warm water

2 ¼ teaspoons granulated yeast

1 teaspoon salt

1 tablespoon sugar

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup steel cut oats

2 tablespoons flax seeds

1. Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until all flour is mixed and a shaggy dough forms. If the dough is too stiff, add a little more water.
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour.
As the dough is rising preheat oven to 450 degrees. Please cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Cover with plastic wrap and allow to rest for 15 – 30 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Sprinkle with more flax seeds if desired. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty.
7. Remove from oven and remove cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!

multigrain no knead sliced (640x424)

Quick Cranberry-Nut No-Knead Bread

cranberry nut sliced (640x424)Here is another adaptation of the no-knead bread that is quicker that the traditional method where the dough rises overnight. The “quicker” versions use more yeast and start with warm water for the sponge. The bread is like the traditional bakery bread with a crusty outside and soft, tender interior. Yum!

Quick Cranberry-Nut No-Knead  Bread

1 ⅓ cups warm water

2 ¼ teaspoons granulated yeast

1 tablespoon sugar

1 teaspoon salt

3 cups all-purpose flour (approximately)

3/4 cup dried cranberries

1/2 cup chopped pecans

Sprinkle of ground cinnamon

1. Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until the flour and other ingredients are mixed and a shaggy dough forms (You may need to add one or two additional tablespoons of warm water if the dough is too stiff – or use a little less flour).
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour (It is okay if it sits longer than an hour). As the dough is rising preheat oven to 450 degrees. Place cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Cover with plastic wrap and allow to rest for 30 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty.
7. Remove from oven and slide the cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!

quick cranberry nut break (640x424)

Quick No-Knead Cheese Bread

cheese no-knead (640x424)“Quick” is a relative term when talking about no-knead bread but this is a shorter version than the traditional 12-15 hour no-knead process. This bread comes out with the crusty exterior and soft inside. The cheese adds a nice flavor for Italian food or casseroles. Give it a try and enjoy!

Quick Crusty No-Knead Cheese Bread

1 ⅓ cups warm water

2 ¼ teaspoons granulated yeast

1 tablespoon sugar

1 teaspoon salt

3⅔ cups all-purpose flour

1 cup shredded cheese

1. Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until all of the flour and cheese is mixed and a shaggy dough forms (You may need to add one or two additional tablespoons of warm water if the dough is too stiff).
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour (It is okay if it sits longer than an hour). As the dough is rising preheat oven to 450 degrees. Place cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Cover with plastic wrap and allow to rest for 30 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty.
7. Remove from oven and slide the cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!

sliced cheese bread (640x424)

Quick Crusty No-Knead Bread

quick crusty bread (640x424)We love no-knead bread made in a hot cast iron pot. It tastes like bread from the bakery with a soft interior with a crunchy crust on the outside. “Quick” is rather a relative term but this method is faster than the traditional no-knead recipes. I have always used the method of mixing the sponge and allowing it to rise overnight or 12-18 hours. That method works great but sometimes you do not have 12 or more hours to wait for the bread to be ready to cook.

I have been experimenting with some directions for a quicker version and this yielded bread with a soft inside and a crusty exterior. You make the sponge and allow it to sit for one hour. Then you form it into a ball, let rest for 15 minutes and then place in the hot cast iron pot and hot oven. The bread comes out a beautiful brown with wonderful crust. Give it a try if you want a shorter version of great no-knead bread.

quick no knead cut (640x424)Quick Crusty No-Knead Bread

1 ⅓ cups warm water

2 ¼ teaspoons granulated yeast

1 teaspoon salt

1 tablespoon sugar

2 tablespoons extra virgin olive oil

3⅔ cups all-purpose flour

1. Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until all flour is mixed and a shaggy dough forms.
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour.
As the dough is rising preheat oven to 450 degrees. Place cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Cover with plastic wrap and allow to rest for 15 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty.
7. Remove from oven and remove cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!

Apple Cinnamon No Knead Bread

apple loaf (640x424)Combine the smell of bread baking and apples baking and you have Apple-Cinnamon No-Knead Bread. Here is a version of the no-knead bread baked in cast iron that includes chopped dried apples, cinnamon and apple cider. More variations on the No-Knead theme can be found here.

apple sliced (640x424)Apple Cinnamon No-Knead Bread

3 cups unbleached all-purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

2 tablespoons sugar

1 teaspoon cinnamon

3/4 cup chopped dried apples (cutting with kitchen scissors works well)

1 cup apple cider

1/2 cup water

Whisk the flour, salt and yeast together. Add the cinnamon, sugar chopped apple and mix together. Add cider and water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.

cutting apples (640x424)Using scissors to chop the dried apples

mixing apple (640x424)Mix the dough and then let set 12-18 hours

apple ball 2 (640x422)After setting for 12- 18 hours form into a ball and let set 30 minutes while pot and lid heat

apple sliced (640x424)Bake, slice and enjoy!

Cinnamon Nut No-Knead Bread

c nut loaf (640x424)I have been totally involved with planting and weeding when not at work for the past month – thankfully spring finally arrived, although we have a frost warning tonight! Here is a post I started in January but never got around to publishing. Enjoy!

This makes a great breakfast or snack variation of the no-knead bread which is baked in a cast iron pot at high heat. I just used cinnamon and nuts, but you can also add raisins or other dried fruit.

Cinnamon Nut No-Knead Bread

3 cups unbleached all-purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

2 teaspoons cinnamon

1/2 cup chopped pecans

1 3/4 cups water

Whisk the flour, salt and yeast together. Add the cinnamon and nuts and mix together. Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then place on a rack to cool. If desired, spread with melted butter and sprinkle with cinnamon-sugar.Slice and enjoy!

c nut ball (640x424)Ball of dough setting while pot and lid are heating

c nut sliced (640x424)Slice and enjoy!

Steel Cut Oats No – Knead Bread

oat no knead loaf (640x424)One of my favorite no-knead variations…. This version of no-knead bread uses steel cut oats in the dough to yield bread that is denser than the traditional no-knead bread. It is a great choice to use with a slice of cheese or a bowl of soup.

oat no knead sliced 2 (640x424)Steel  Cut Oats No-Knead Bread

2 1/4 cup all purpose unbleached flour

3/4 cup whole wheat flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1/2 cup steel cut oats (uncooked)

4 tablespoons flax seeds

1 1/3 cup water

1 tablespoon white vinegar

Whisk the flour, salt and yeast together. Add the oats and flax seeds. Add water and vinegar and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and cool on a rack.

oat no knead mix (640x424)Mixing the dough

oat no knead ball (640x424)Forming the ball after setting for 12- 18 hours

oat no knead sliced (640x424)Cook, cool, slice and enjoy!

Chocolate Nut Cherry No Knead Bread

chocolate sliced 2 (640x424)

Yet another variation of the no-knead bread baked in cast iron at high heat… This version uses cocoa to add a chocolate flavor. I also added some sugar to make it a little sweet and chopped nuts and dried cherries. For my first loaf, I used two tablespoons of cocoa which yielded a mild chocolate flavor. The second version has more cocoa and sugar for a little stronger chocolate taste.  If you are a real chocoholic, you can also add chocolate chips. This is a great bread for breakfast or for a treat. More no-knead variations can be found here. Enjoy!

Chocolate Nut Cherry No-Knead Bread

3 cups unbleached all-purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

2 tablespoons cocoa

3 tablespoons sugar

3/4  cup chopped nuts

1/2 cup dried cherries

1 1/2 cups water

Whisk the flour, salt and yeast together. Add cocoa, sugar, nuts and cherries and mix. Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.

chocolate mix dough (640x424)Mixing the dough

chocolate ball (640x424)After setting for 12-18 hours, form into a ball

chocolate finished loaf (640x424)Bake, cool, slice and enjoy!

Chocolate Nut Cherry No-Knead Bread Version 2

chocolate v 2 sliced (640x424)For this version follow the directions above but increase the cocoa and sugar to:

4 tablespoons cocoa

6 tablespoons sugar

Mix and cook as directed above. Here is the finished loaf!

chocolate v 2 loaf (640x424)

Parmesan Garlic No-Knead Bread

p garlic sliced (640x424)Here is yet another variation of the no-knead crusty break baked at high heat in cast iron. This is a good choice to go with any type of Italian food. For more variations on no-knead bread, click here. Other no-knead recipes coming soon include chocolate cherry, cinnamon not and steel cut oats so make sure you check back.

Parmesan Garlic No-Knead Bread

3 cups unbleached all-purpose flour

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1 teaspoon dried oregano leaves

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

Whisk the flour, salt and yeast together. Add the Parmesan cheese, garlic, oregano and mix together. Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.

p garlic proofing (640x424)After setting for 12-18 hours

p garlic ball 2 (640x424)Form into a ball while pan and lid heat for 30 minutes

p garlic loaf 3 (640x424)Bake, slice and enjoy!

Very Berry No Knead Bread

very berry sliced 2 (640x424)Another variation on the no-knead method of baking bread in cast iron to yield a bakery-style bread with crusty outside and soft inside. This variation uses dried berries to make a great breakfast loaf.

very berry finished loaf (640x424)Very Berry No-Knead Bread

3 cups unbleached all-purpose flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

2 tablespoons sugar

3/4 cup dried berries (cranberries, cherries, blueberries)

1 1/2 cups water

Whisk the flour, salt and yeast together. Add the sugar, dried berries and mix. Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and cool on a rack.

very berry mixing dough (640x424)Mixing the dough with the dried berries

very berry proofing (640x424)After the dough has set 12-18 hours

very berry ball (640x424)Forming into a ball while pan and lid heats in 450 degree oven

very berry finished loaf (640x424)Cool, slice and enjoy!

verry berry sliced (640x424)

Muesli No-Knead Bread

Museli loaf (640x424)This variation of the no knead bread baked in cast iron uses 10 grain cereal to make a breakfast loaf with grains, dates, seeds and raisins. Baking the moist dough at high temperatures in the cast iron yields a loaf with crusty chewy exterior and soft tender interior.

Muesli No-Knead Bread

3 cups unbleached all-purpose flour

1 cup 10 grain cereal (uncooked)

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 3/4 cups water

Whisk the flour, salt and yeast together. Add the Muesli cereal. Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.

muesli proofing (640x424)The muesli bread dough setting for 12- 18 hours

Muesli ball (640x424)Form into a ball, cover with plastic wrap while the pan and lid heat for 30 minutes

Muesli placing in pan (640x424)Place ball into hot pan. If using parchment paper, you can use the paper to lift the dough and place in pan. Trim extra paper.

Muesli out of oven (640x424)Removing loaf from oven (I use the Lodge Combo Cooker so I place the bread in the lid of the cooker and use the pot as the lid)

Muesli sliced (640x424)Slice and enjoy!

Whole Wheat Multi-Grain No Knead Bread

Ww finished loaf 3 (640x424)This variation of the no-knead bread baked in cast iron is one of our favorites. It is denser than the traditional no-knead. It uses one cup of whole wheat flour in addition to the unbleached flour. You also add 1 cup of 10 grain cereal (uncooked). The cereal can be found in health food stores or in the natural foods section of many supermarkets or online. Since you are adding cereal, you also increase the water in the recipe. Before baking, for extra crunch, sprinkle poppy seeds on top of the loaf.

WW sliced (640x424)Whole Wheat Multi-Grain No-Knead Bread

2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 cup 10 grain cereal (uncooked)

2 teaspoons salt

1/2 teaspoon yeast

2 tablespoons fax and/or sunflower seeds (optional)

2 cups water

Poppy seeds (optional)

Whisk the flour, salt and yeast together. Add the uncooked cereal (and flax/sunflower seeds if using). Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven. Sprinkle dough with poppy seeds, if desired, and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.

Mixing the dough

WW multi grain proofing (640x424)Setting for 12-18 hours

WW multigrain ball (640x424)Form into ball while pan and lid heat

WW finished loaf 1 (640x424)Bake and, wow, this bread is really great!

Jalapeno and Cheddar No Knead Bread

cheddar jalapeno no knead 2 (640x424)My fascination with baking bread in cast-iron using the no-knead method continues. Using a covered cast iron pot to bake the moist dough at a high temperature yields the type of bread you purchase in a bakery with a crusty, chewing crust and soft interior texture.

This is a variation that adds one cup of cheddar cheese and a jalapeno pepper. For this first try, I used one chopped fresh jalapeno, however, there was not much pepper taste to the bread (even though the bread was still really, really good). If you want a spicy bread, you may add more peppers.

jalapeno cheddar sliced 2 (640x424)Jalapeno & Cheddar No Knead Crusty Loaf

3 cups unbleached all-purpose flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1 cup grated sharp cheddar cheese

1 to 2 chopped fresh jalapenos or several teaspoons of canned jalapenos (depending on your taste)

1 1/2 cups water

Whisk the flour, salt and yeast together. Add the cheese and peppers and mix. Add water and mix into a moist dough.

Cover the bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from oven. The bread should slip from the pot and cool on a rack.

j cheddar dough (640x424)Mixing the dough

j cheddar proofing (640x424)The dough after setting for 12-18 hours

j cheddar ball (640x424)Forming into a ball while pan and lid heats in 450 degree ovencheddar jalapeno no knead (640x424)

jalapeno cheddar in pan (640x424)Remove from oven

Jalapeno cheddar sliced (640x424)Slice and enjoy!

Cranberry – Pecan No-Knead Bread

sliced cranberry nut (640x424)Having recently discovered the wonders of baking no-knead bread in cast iron, I am eager to try the many variations. This cranberry-pecan bread uses the basic no-knead recipe and you add dried cranberries, the zest of one orange and chopped nuts. It makes a wonderful loaf, crusty on the outside and soft on the inside. It is as good as any bread from a bakery. If you enjoy cast iron no-knead baking or if you want a great fruit/nut bread, give this recipe a try.

sliced cberry nut 2 (640x424)Begin with the Basic Crusty Loaf recipe:

Basic Crusty Loaf

3 cups unbleached all-purpose flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.

Add to the mixture:

Zest of one orange

3/4 cup dried cranberries

1/2 cup chopped nuts (pecans or walnuts)

Add water and mix together. Cover dough and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, please cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (or in lid if using Combo Cooker from Lodge).

Cover and place in oven for 30 minutes at 450 degrees. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove from oven and cool on a rack.

adding cberries nuts (640x424)Adding cranberries, orange zest and nuts to basic mixture.

proofed cberry nut (640x424)After mixing together, let set for 12-18 hours.

cberry nut dough (640x424)As the pan and lid are heating, form into a ball.

finished cberry nut (640x424)Bake and enjoy!

Baking No-Knead Bread in Cast Iron

no knead finished loaf (640x424) One of my sons is a fan of cast iron cooking when he is camping. As he was looking online at various recipes using cast iron pots, he ran across the technique of baking bread, using a no-knead recipe, in a cast iron Dutch oven.

We decided to give it a try and the results are fabulous. I have baked bread at home for many years and I have never been able to get the crusty layer like you find in bakery bread. Baking the bread at high temperature in the cast iron, gives the bread a wonderful crunchy crust with a still soft interior.

Rather than a Dutch oven, we used the Lodge Combo Cooker. We had read that it is easier to put the dough in the Combo and remove the cooked bread. If you use the Combo Cooker, you put the dough in the lid and then turn the deep part of the cooker upside down and use it for the lid.  Whether you use the Combo Cooker or a regular cast iron Dutch oven, you will have wonderful bread that tastes like it came from a very expensive bakery.

The other thing about the bread, it is super-easy to make. It only takes a few minutes to mix the ingredients, then it sits for 12-18 hours. After the proofing period, you heat the oven, place the pot in the oven to heat and while it is heating form the dough into a mound. Then you place the dough in the super-hot pot (Be careful!), place lid on pot, put in hot oven and bake. After thirty minutes you remove the lid and bake a little longer.

I used the recipe and technique found at Simply So Good web site. The recipe is easy to follow and there are lots of variations. So far we have made the plain bread and cranberry-pecan bread. Both were outstanding. Next weekend, we will try the cheddar-jalapeno bread with some chili. There are also more recipes and videos at Breadtopia. He has a different technique for the dough and I have not tried it yet but his variations look great.

If you love great bread–you must try cast-iron no-knead baking!

Basic Crusty Loaf Recipe

3 cups unbleached all-purpose flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix. Cover dough and set aside for 12-18 hours (The time is variable–I have used longer than 18 hours and shorter than 12 hours with good results. The dough gets harder to handle the longer it sets.)

Heat oven to 450 degrees. When oven reached 450, please pot and lid in oven for 30 minutes. While the pot/lid is heating, remove the dough from the bowl onto a well-floured surface and form into a ball. The dough is very sticky but do not knead and handle as little as possible.

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (or in lid if using Combo). Depending on how long the dough has set, it can be tricky to handle–a dough scraper can help move the dough to the hot pot.

Cover and place in oven for 30 minutes at 450 degrees. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove from oven and cool on a rack.

Cranberry-Pecan variation will be posted later this week—scrumptious!

Lodge combo 1 (640x424)The Lodge Combo Cooker (turn the pot upside down and cook the dough in the lid)

combo 2 (640x424)Another view of the Combo Cooker

proofed dough (640x424)Bread Proofing (approximately 12-18 hours)

dough mound (640x424)After proofing, form into a ball or a mound (the dough is very sticky)

dough in lid of hot pot (640x424)Heat the pot and lid in oven for 30 minutes at 450 degrees. Then carefully place dough in pot (if using Combo Cooker, place in lid; be careful–pot is very hot)

bread coming out of oven (640x424)Cook 30 minutes at 450 with lid on pot and then remove lid and cook an additional 20 minutes.

finished loaf 2 (640x424)Cool, slice and enjoy!