I keep working on making sourdough bread – but once in a while I need to jump out and do something plain and simple, something more playful. Yeah, because I find investigating a new concept quite exhausting at times … and I feel like once I can master the sourdough process satisfactory, then I’ve moved up to a different level of baking. But then, there’s no reason to give up making regular yeast bread. There are so many ways of making bread and so many flavors and options and outcomes to explore and regular yeast makes it so much easier to play around with ingredients … I still find.
So I scrambled together a no-knead dough last night around 10.30 pm, poured the dough into a greased bread tin and left it at the counter over night. My alarm went of 6.30 am this morning and I made my way to the kitchen, shuffled the bread into the oven and set to bake at 420 F for about 45 minutes. And then I went back to bed for another half an hour.
What’s better than waking up Monday morning to the smell of freshly baked, moist and nutty bread … and freshly brewed coffee …? I believe it can influence the mood for at least the first half of the day, even after a bad night sleep.
The bread made this way is not airy and full of volume – but it is moist and full of flavor. Very tasty, actually. Especially when it is still luke warm, with butter and cheese or jam or my favorite: sliced banana or whatever … Half of this bread was already consumed by the time I got the camera out.
It is easy – that is the whole point. Nice tasting bread does not need a whole lot of magic and several days of preperation. Obviously it is possible to make divine bread when you really know what you’re doing and dare diving into the more complex processes – but it is not required for good tasting bread. In fact, very little is required to make a decent bread that your family will love more than any loaf from a supermarket.
I felt like making a “nutty” bread this time. I’ve missed mixing and matching from my collection of seeds, grains and flours in my cupboard. And inspired from the sourdough slow rising process, I decided to reduce the amount of instant yeast to 1/2 tsp instead of 1 tsp, and jerk up the oven temperature a notch to get a darker, crispier crust.
No-knead hazelnut bread with flaxseed
1 cup whole wheat flour
1 1/2 cup regular white bread flour
1/4 cup flaxseeds
3/4 cup hazelnut flour
1/2 cup rolled oats
1/2 tsp instant dry yeast
1 tsp salt
1 tbsp hazelnut oil
2 cups cold water
- Mix all ingredients in a bowl.
- Grease a bread tin well and pour and flatten the wet and sticky dough into it.
- Cover the tin with a greased clingfilm or a plastic bag and leave to rise on the counter over night (or for at least 8 hours.)
With 1/2 tsp yeast, I believe it can easily rise for 10-12 hours. I baked mine at 6.30 am, which was 8 hours of rising. It was ok, but a few more hours would have been ideal.
- Sprinkle the top with rolled oats for decoration (if you want) before placing in a cold oven, then set the oven to 420 F (210 – 220 C)
- When the oven is hot, time it for about 45 min.
- Take the bread out of the tin and knock carefully underneath to hear a hollow sound if the bread is ready baked. You can leave it in for another 5-10 minutes without the tin if it needs more time.
- I recommend letting it cool down for about 1/2 hour on a rack before cutting.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.