No-Knead Walnut-Rosemary Bread - easy, healthy

     This is a variation of a no-knead, slow-rise, no-fuss bread created by Jim Lahey, founder of Sullivan Street Bakery in New York. His ideas about bread making toss traditional thinking aside, and have spawned a lots of variations and adaptations.

     Cool water, rather than warm, is used to bloom the yeast; there is no kneading – just mix the dough and then refrigerate, preferably for 18 hours. The shaped dough is then allowed to rise and then baked in a covered casserole dish.

     It is definitely not your grandmother’s bread and it is best eaten immediately, but it is a nice variation for those who like homemade bread.

This is an adaptation of Lahey’s recipe, one created by Sara Moulton. 

Sara Moulton's No-Knead Walnut-Rosemary Bread 

No-Knead Walnut-Rosemary Bread   Makes 1 loaf (10 servings)

½ cup (50g) coarsely chopped walnuts

2 cups (266g) bread flour

1 cup (133g) whole-wheat flour

1¼ teaspoons (8g) table salt

¾ teaspoon (2g) instant or rapid-rise yeast

2 tablespoons (6g) chopped rosemary

1  ⅓  cups (350g) cool water (55-65°)

Additional flour, wheat bran or cornmeal, for dusting

1. Heat the oven to 350°. Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes. Set aside to cool.
   
2. Once the nuts are cooled, in a medium bowl stir them together with both flours, salt, yeast and rosemary.
   
3. Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds. The dough should be quite wet and tacky. If it is not, add 1 to 2 tablespoons more water.
   
4. Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.
   
5. After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.
6. Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam. Turn the dough over to form a round with the seam on the bottom. Generously sprinkle a clean kitchen towel with flour. Lay the towel flat on the counter and set the dough on top, seam down. Sprinkle the top of the dough lightly with flour and loosely fold the ends of the towel over the dough.
   
   
   

   

   (I varied the last part of step 6 by placing the shaped dough on a silicon mat, and then covered the dough with a cotton towel.)

7. Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk. You will know it is ready when you poke the dough and it holds your imprint. If the dough bounces back, it is not ready.
8. About 30 minutes before you think the dough is ready, heat the oven to 475°. Put a rack in the lower third of the oven and place a covered 4½- to 5½-quart casserole dish in the oven to heat. (I used a black cast iron Dutch oven.)
9. When the dough has risen, carefully remove the casserole dish from the oven and remove the lid. With the aid of the tea towel (silicon mat in my case), flip the dough gently, seam side up, into the casserole dish, put the lid on and return it to the oven.
10. Bake for 30 minutes. Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.
11. Remove the casserole dish from the oven and use a spatula or dish towel to transfer the bread carefully to a rack to cool completely before slicing.
    

Recipe without photos . . .

No-Knead Walnut-Rosemary Bread   Makes 1 loaf (10 servings)

½ cup (50g) coarsely chopped walnuts

2 cups (266g) bread flour

1 cup (133g) whole-wheat flour

1¼ teaspoons (8g) table salt

¾ teaspoon (2g) instant or rapid-rise yeast

2 tablespoons (6g) chopped rosemary

1  ⅓  cups (350g) cool water (55-65°)

Additional flour, wheat bran or cornmeal, for dusting

1. Heat the oven to 350°. Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes. Set aside to cool.
2. Once the nuts are cooled, in a medium bowl stir them together with both flours, salt, yeast and rosemary.
3. Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds. The dough should be quite wet and tacky. If it is not, add 1 to 2 tablespoons more water.
4. Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.
5. After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.
6. Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam. Turn the dough over to form a round with the seam on the bottom. Generously sprinkle a clean kitchen towel with flour. Lay the towel flat on the counter and set the dough on top, seam down. Sprinkle the top of the dough lightly with flour and loosely fold the ends of the towel over the dough. (I varied the last part of this step by placing the shaped dough on a silicon mat, and then covered the dough with a cotton towel.)
7. Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk. You will know it is ready when you poke the dough and it holds your imprint. If the dough bounces back, it is not ready.
8. About 30 minutes before you think the dough is ready, heat the oven to 475°. Put a rack in the lower third of the oven and place a covered 4½- to 5½-quart casserole dish in the oven to heat. (I used a black cast iron Dutch oven.)
9. When the dough has risen, carefully remove the casserole dish from the oven and remove the lid. With the aid of the tea towel (silicon mat in my case), flip the dough gently, seam side up, into the casserole dish, put the lid on and return it to the oven.
10. Bake for 30 minutes. Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.
11. Remove the casserole dish from the oven and use a spatula or dish towel to transfer the bread carefully to a rack to cool completely before slicing.