Whole Grain No-Knead Bread / Integralni kruh koji se ne mijesi

The internet has been raving about no-knead breads for years, but I just never got to it to try and make one myself. Up until the last weekend, that is, when I wanted to make bread but had a ton of other chores to do as well. I figured that it was a perfect occasion to try out a quick no-knead method. And it was such a success that I have to wonder why are we still kneading dough in the first place?

INGREDIENTS:

(1.13 EUR)

For the dough:

2 tsp active dry yeast (0.27 EUR)

2 tbsp sugar (0.01 EUR)

1 cup all-purpose flour, divided (0.07 EUR)

2 cups warm water (–)

3 cups whole-wheat flour (0.30 EUR)

1 tsp salt (0.01 EUR)

¼ cup olive oil (0.33 EUR)

4 tbsp ground flax seed (0.13 EUR)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a large bowl, whisk together yeast, sugar, water and 1 teaspoon of all-purpose flour. Leave to rest for 15 minutes until frothy. Be sure that your water isn’t too hot, as it will kill the yeast. To a bubbly yeast mixture add in all of the other ingredients. Mix with a spoon until a shabby dough forms, cover with cling foil and refrigerate for 6-12 hours.

When ready to bake, preheat the oven with a baking tray in it to 250°C. Dump the dough on a floured counter, fold over a few times to form a ball, sprinkle with more flour, then cover with a clean tea towel and let rest for 15-20 minutes. Right before baking slice the dough with a sharp knife, then carefully transfer to a preheated tray and place to bake in lower third of the oven for 40 minutes.

Check out on the bread after around 30 minutes to see if it’s browning too much. Should that be the case, lower temperature to 200°C until the bread finishes baking. You’ll know that the bread is done once you tap it on the bottom and it sounds hollow. Cool the bread completely on a rack before slicing.

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Internet već godinama luduje oko kruhova koji se ne mijese, ali kod mene nikako da to dođe na red i da sama probam napraviti takav kruh. Sve do prošlog vikenda kada sam planirala peći kruh, ali morala obaviti i još sto drugih stvari. S obzirom na to, zaključila sam da mi je idealna prilika za probati napraviti brzi kruh koji se ne mijesi. Rezultat je bio toliko uspješan da sam se morala zapitati zašto još uopće mijesimo tijesto za kruh?

SASTOJCI:

(8,41 kn)

Za tijesto:

2 žličice suhog kvasca (2,00 kn)

2 žlice šećera (0,05 kn)

1 šalica glatkog brašna, podijeljena (0,50 kn)

2 šalice tople vode (–)

3 šalice integralnog brašna (2,25 kn)

1 žličica soli (0,01 kn)

¼ šalice maslinovog ulja (2,50 kn)

4 žličice mljevenih sjemenki lana (1,00 kn)

Dodatno:

Ekstra brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte kvasac, šećer, vodu i 1 žličicu glatkog brašna. Ostavite da miruje 15 minuta da se zapjeni. Pazite da vam voda ne bude prevruća jer ćete ubiti kvasac. U pjenasti kvasac dodajte sve ostale sastojke i miješajte žlicom dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak na 6-12 sati.

Kada ste spremni za pečenje zagrijte pećnicu na 250°C sa protvanom za pečenje u pećnici. Iskrenite tijesto na pobrašnjenu površinu, par puta presavinite i formirajte u kuglu. Lagano posipajte brašnom, prekrijte čistom krpom i ostavite da miruje 15-20 minuta. Netom prije nego što stavite kruh peći, oštrim nožem par puta zarežite tijesto. Pažljivo prebacite tijesto na zagrijani protvan i pecite u donjoj trećini pećnice 40 minuta.

Nakon 30 minuta provjerite kruh, pa ako je već dosta potamnio, smanjite temperaturu na 200°C do kraja pečenja. Kruh je gotov kada ga lupnete sa donje strane i zvuči šuplje. Pustite da se kruh skroz ohladi na rešetci, prije nego ga krenete rezati.

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Whole Grain No-Knead Bread / Integralni kruh koji se ne mijesi

2 thoughts on “Whole Grain No-Knead Bread / Integralni kruh koji se ne mijesi

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