No Knead Bread

With the Stay Home order being given due to COVID-19, I decided when I need something I could  make, I will make it instead of venturing to a shop.  I needed BREAD.  So I dug out Our Family Table cookbook and got to work.

For those of you who do not own a copy of this excellent cookbook, I have copied the recipe for NO KNEAD BREAD:







                                 




































Not having made this bread in years AND not having any Multi-grain Mix Flour, baking was interesting.

First, I used 1-1/2 cups of Whole Wheat Flour, i.e. substituted the 1/2 cup multi-grain for whole wheat.
Second, I started making this at about 4 in the afternoon.  Putting it together was quick and easy.  I covered it with plastic wrap and let it rise in my oven as my room overnight temperature is 16°C which I thought perhaps too cold for this process.

This is what it looked like the next morning.  Pretty good!

                                              

So I punched it down.  It was awfully soft, sticky and wiggly and I wasn't sure I added enough flour, but too late for that thought.

I slid it into a buttered bread pan, again covered it with plastic and set it again in the oven to rise as my room was still chilly.  TIP:  DO NOT COVER AGAIN WITH PLASTIC WRAP.  When it rises again, the plastic sticks to the bread and makes a mess.


     



In pan for 2nd rising with plastic wrap (a no-no)










When it rose this much (2-1/2 hours) I baked it.
It was still pretty jiggly.  But 40 minutes later it looked like this when I removed it from the oven.

                                    

And I had my homemade bread without going into a store.  

I should call it NO FAIL NO KNEAD BREAD.

Next time I will try it with more of a percentage of whole wheat flour and will carefully measure the flour - perhaps even weigh it for future use.  Will add tips to this recipe as I have them.