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breads

Cinnamon Raisin No-Knead Whole Wheat Bread

April 14, 2011 by danawyyc 3 Comments

Ever since I  first posted about No-Knead Bread I’ve been thinking about what kinds of variations I could try. Cinnamon raisin was first on my list. I love raisin bread, but I hate that you can just about never get it on whole wheat bread. So I gave it a go and it is awesome. Seriously I just want to eat this all day. Gordie loves all the bread I’ve made so more. He asks for Mommy’s bread all the time.

This recipe and directions are almost identical to my Whole Wheat No-Knead Bread Recipe. There is the obvious additions of raisins and cinnamon, a slight increase in the amount of yeast because cinnamon inhibits yeast production and a little extra water.

Note: you will need an oven proof dish with a heavy lid to make this –  Dutch ovens are perfect for this but other oven proof dishes like casserole dishes can work too.

image

(Adapted from Calgarian Julie Van Rosendaal’s take on Jim Lahey’s no knead bread method on babble.com)

5.0 from 1 reviews
Print
Cinnamon Raisin No-Knead Whole Wheat Bread
 
Ingredients
  • 3 cups whole wheat flour
  • 1 tsp cinnamon
  • 1 cup raisins
  • ½ tsp yeast
  • 1 tsp salt
  • 2½ cups water (this is more than the standard recipe because whole wheat flour is thirstier than refined flour and it’s even more than my regular whole wheat flour recipe because the raisins soak up some of the water)
  • wheat bran, cornmeal or additional flour for dusting (wheat bran worked really well)(I use Robin Hood – Best for Bread Flour which works well as it is high in protein as most Canadian flours are which is necessary for making good bread)
Instructions
  1. In a large mixing bowl stir the flour, yeast, salt and cinnamon together with your hands. Then add the raisins.
  2. Add 2 cups of the water. Mix the dough and water together with your hands until you can no longer see dry flour. You can run your hands under the tap to wet them if you are worried about the dough sticking to them, but it’s not really necessary.
  3. Check your dough, it should look wet but the flour shoimageuld absorb all the water. You couldn’t knead this dough if you wanted too. If your dough still looks dry add a little at a time and mix until it looks wet. I found 2½ cups of water to be perfect. Don’t stress out too much about it though, I’ve made it both too dry and too wet and the bread still turned out fine. It was just a little dense when it was too dry and it was harder to move when it was too wet.
  4. Cover the bowl with saran wrap and leave it on the counter for 12-24 hours. Whenever it is convenient for you. The dough should have risen noticeably and you’ll probably see some little bubbles at the top. image
  5. When you are ready sprinkle wheat bran, flour or corn meal on the top of the dough as well as on a large tea towel.
  6. Use a spatula to loosen the dough from the bowl and drop it onto one side of the tea towel. Fold the dough over on itself a few times and then sprinkle the flour (or whatever) on the top.
  7. Roll the dough onto the other side of the tea towel and coat the other side with flour (or whatever) again. Fold the tea towel over the top of the dough ball and leave it out for 1-2 hours. (Don’t leave it on the stove it will get all sticky and attach itself to the tea towel when you are preheating the stove – trust me).
  8. In the last half hour preheat the stove to 450F with your oven safe heavy lidded pot inside to make sure it’s nice and hot.
  9. Take the pot out of the oven and dust the inside with flour, this will help keep the raisins from sticking and burning to the bottom (or whatever). Roll the dough into the hot pot, place the lid on and stick it in the oven for 30 minutes. Then, take the lid off and bake for 15 more minutes.
  10. For best results, let the loaf cool before eating, but if you really want warm bread, you can cut it right away and it’s still really good.
3.2.2925

imageI’m sure this would be lovely with some butter or cinnamon cream cheese,  but I eat it straight up.

Filed Under: breads, Food, Recipes, Vegan, Vegetarian

No-Knead Whole Wheat Bread

April 7, 2011 by danawyyc 2 Comments

I’ve started baking my own bread. I made my first loaf on March 25. It’s now 11 days later and I have made 6 loaves of bread so far. I feel like some kind of supermom. But it’s so quick, easy and flexible that no superpowers are actually necessary. Seriously, I am at best an amateur cook, I rarely bake and never anything with dough – if I can make this, so can you. The only catch is you need a oven proof dish with a heavy lid. Dutch ovens are perfect for this. I managed to get one at Costco this fall for only $50 so that’s what I’ve been using but there are other things that can work like casserole dishes if you want to give it a try.

I’ve also made a number of mistakes that I’ve learned from that I’ll share as well. Amazingly despite the mistakes every loaf I’ve made has still turned out. This recipe is really resilient.

(Adapted from Calgarian Julie Van Rosendaal’s take on Jim Lahey’s no knead bread method on babble.com)

Print
No-Knead Whole Wheat Bread
 
Ingredients
  • 3 cups whole wheat flour
  • ¼ tsp yeast
  • 1 tsp salt
  • 2¼ cups water (this is more than the standard recipe because whole wheat flour is thirstier than refined flour)
Instructions
  1. In a large mixing bowl stir the flour, yeast and salt together with your hands.
  2. Add 2 cups of the water. Mix the dough and water together with your hands until you can no longer see dry flour. You can run your hands under the tap to wet them if you are worried about the dough sticking to them, but it’s not really necessary.
  3. Check your dough, it should look wet but the flour should absorb all the water.You couldn’t knead this dough if you wanted too. If your dough still looks dry add a little at a time and mix until it looks wet. I found 2¼ cups of water to be perfect. Don’t stress out too much about it though, I’ve made it both too dry and too wet and the bread still turned out fine. It was just a little dense when it was too dry and it was harder to move when it was too wet.
  4. Cover the bowl with saran wrap and leave it on the counter for 12-24 hours. Whenever it is convenient for you. The dough should have risen noticeably and you’ll probably see some little bubbles at the top.
  5. When you are ready sprinkle wheat bran, flour or corn meal on the top of the dough as well as on a large tea towel.
  6. Use a spatula to loosen the dough from the bowl and drop it onto one side of the tea towel. Fold the dough over on itself a few times and then sprinkle the flour (or whatever) on the top.
  7. Roll the dough onto the other side of the tea towel and coat the other side with flour (or whatever) again. Fold the tea towel over the top of the dough ball and leave it out for 1-2 hours. (Don’t leave it on the stove it will get all sticky and attach itself to the tea towel when you are preheating the stove – trust me).
  8. In the last half hour preheat the stove to 450F with your oven safe pot inside to make sure it’s nice and hot.
  9. Take the pot out of the oven and dust the inside with flour (or whatever). Roll the dough into the hot pot, place the lid on and stick it in the oven for 30 minutes. Then, take the lid off and bake for 15 more minutes.
  10. For best results, let the loaf cool before eating, but if you really want warm bread, you can cut it right away and it’s still really good.
3.2.2925

image

This looks like a lot of steps but is really very little work and not very hard. Check out this youtube video where Jim Lahey demonstrates the process.

image

Filed Under: breads, Food, Recipes, Vegan, Vegetarian

Making Muffins– Whole Wheat Pumpkin Ginger Nut Muffins

March 31, 2011 by danawyyc 1 Comment

I don’t bake very often. I like baking. In fact it used to be one of my favorite things to do when I was stressed. But I found that stress eating and stress baking were going hand in hand. So I decided that perhaps I should try different ways to manage my stress and bake a little less. It didn’t hurt that around the same time the oven at our rental unit was broken (I could use the stove and broil things, but not bake) so I couldn’t bake even if I wanted to.

Baking can be so great to do with kids though. You don’t tend to need much in the way of sharp implements and the heat is all at the end. I love ginger and I had some left over canned pumpkin from the holidays so when I found this recipe from the food blog Simply Recipes, I was sure I had found a winner.

Gordie loved them! I made them into mini-muffins because they are easier for little hands to hold.  The pumpkin provides some good nutrients, but I wanted to see if they’d still be good if I used whole wheat flour. They weren’t quite as light as the white flour ones (or as pretty) but they were good and Gordie loved them just as much.

image

Print
Making Muffins– Whole Wheat Pumpkin Ginger Nut Muffins
 
Ingredients
  • 1½ cups whole wheat flour
  • ½ teaspoon salt1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin pure
  • ⅓ cup melted butter
  • 2 eggs beaten
  • ⅓ cup water
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 tsp ground ginger
  • ½ cup chopped pecans
  • ¼ cup chopped candied ginger (I like them roughly chopped but most kids will probably like them better if they’re pretty finely chopped).
Instructions
  1. Preheat oven to 350F.
  2. Mix dry ingredients (flour, salt, sugar, baking soda, spices) in a large bowl.
  3. Beat eggs in a bowl and then add the wet ingredients (pumpkin, melted butter, water).
  4. Add the wet ingredients to the dry and mix with a fork. (I love how recipes say “do not over-mix” without over explaining what that means. I try to stop right after there isn’t any visible dry flour).
  5. Spoon into the mini-muffin cups (using my non-stick muffin tray I find it’s actually better not to grease the pan) and bake for 17-22 minutes. Test a muffin with a toothpick. If it does not come out clean, bake for a couple more minutes and retest.
  6. Makes about 24 mini-muffins.
3.2.2925

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Filed Under: breads, Cooking with kids, Food, Snacks, Vegetarian

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About Me

I'm an experiential playground expert and mom to three young kids. I live with my husband in Calgary, Alberta, Canada. When I'm not looking after people, I'm reading all the YA fiction I can get my hands on and am attempting to learn photography. My laundry-folding suffers due to more interesting pursuits.

You can also find me over at:
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