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.

Pickled Cucumber Salad – it lasts all summer!

A summer salad that could last all summer! As the vegetables begin to diminish, add fresh ones to the pickling juice.

Pickled Cucumber Salad   Makes 1 quart

4 small to medium cucumbers, thinly sliced

½ of a large red onion or 1 small, thinly sliced

1 medium green bell peppers or 2 small, 

thinly sliced (or color of your choice)

1 to 2 teaspoons fresh dill weed, chopped

1 tablespoon Kosher salt

1 ½ cup white vinegar

½ cup granulated sugar

¼ to ½ red pepper flakes

¾ to 1 teaspoon mustard seeds

1 teaspoon celery flakes, optional

1. Mix cucumbers, onions, peppers, dill weed and salt in a bowl. Add to quart jar (there should be enough to fill the jar; if not, add additional cucumbers, etc.
   
2. Add vinegar and remaining ingredients to a saucepan; bring to a boil to dissolve sugar. Taste and add more sugar if desired. Remove from heat and add 1 cup ice cubes and let dissolve.
   
3. Add pickling solution to quart jar. Cover and refrigerate. Add additional cukes, onions, peppers, etc. as jar diminishes and keep this salad going all summer!
   

Recipe without photos . . .

Pickled Cucumber Salad   Makes 1 quart

4 small to medium cucumbers, thinly sliced

½ of a large red onion or 1 small, thinly sliced

1 medium green bell peppers or 2 small, thinly sliced 

(or color of your choice)

1 to 2 teaspoons fresh dill weed, chopped

1 tablespoon Kosher salt

1 ½ cup white vinegar

½ cup granulated sugar

¼ to ½ red pepper flakes

¾ to 1 teaspoon mustard seeds

1 teaspoon celery flakes, optional

1. Mix cucumbers, onions, peppers, dill weed and salt in a bowl. Add to quart jar (there should be enough to fill the jar; if not, add additional cucumbers, etc.
2. Add vinegar and remaining ingredients to a saucepan; bring to a boil to dissolve sugar. Taste and add more sugar if desired. Remove from heat and add 1 cup ice cubes and let dissolve.
3. Add pickling solution to quart jar. Cover and refrigerate. Add additional cukes, onions, peppers, etc. as jar diminishes and keep this salad going all summer!

Sugar, spice, dried fruit and nuts — Sourdough Sweet ‘N Spicy Bread + Quick Overnight Sourdough Starter

I always keep sourdough starter in the fridge (made from yeast – see recipe below), and usually make sourdough French bread. But every once in awhile, I make this breakfast bread which is great for toast. It is a recipe I adapted years ago and recently updated to make into six small loaves topped with sanding sugar. It continues to be a favorite.

Sourdough Sweet ‘N Spicy Bread      Yield:  2 loaves or 6 smaller loaves 

2 cups sourdough starter

1 package active, dry yeast (or use 1 tablespoon)

1/2 cup warm milk (110 to 115°)

1/4  cup brown sugar, firmly packed

1/4  cup butter, melted

1 1/2 teaspoons salt

1 egg, slightly beaten

3  to 4 cups+ bread or all-purpose flour (or more as needed) (optional — if using all-purpose, add about 3 tablespoons vital gluten for a higher rise) (recommended AP flour - Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

3/4 to 1 cup raisins or cranraisins (sprinkle with a few tablespoons of water and allow to plump; drain excess liquid)

1/2 cup chopped nuts (I prefer walnuts)

Egg wash (1 beaten egg with a few drops of water)

Sanding sugar for sprinkling on top, optional

1. Measure out sourdough starter and allow to warm to room temperature.
   
2. In a small bowl, add yeast to warm milk and allow to bubble.
   
3. In a large bowl, mix brown sugar, butter, salt and egg and yeast mixture. 
4. Then add the 3 cups of the flour, cinnamon and nutmeg and mix well. 
5. Add the sourdough starter and blend well. 
   
6. Add dried fruit and nuts. 
   
7. Using a dough hook, knead until dough is smooth and elastic, adding more flour if necessary. OR, turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary. 
   
   
   
   
8. Place in a greased bowl, turning once. Cover with a cloth. Set in a warm place free from drafts and let rise until double in bulk (about 1 hour). 

   

   At the beginning of the rising time.

   

   After approximately 1 hour of rising time.
9. Punch dough down, divide into half and shape into traditional loaves. 
10. Place in greased bread pan - 2 regular of 6 smaller (adding sprayed parchment that is cut to allow for an overhang on each side allows for easy removal of baked bread).

    

    Here's an example of the dough shaped into 2 regular sized loaves.

11. Cover and let rise again. 
12. Slash top of each loaf to prevent splitting during baking. Brush with egg wash and sprinkle with sanding sugar if desired.

    

    This is an example of the 6 smaller loaves that have been placed in parchment-lined loaf pans.

    
    
13. Bake in preheated 350° oven until golden brown (internal temperature should reach about 190° using an instant-read thermometer) -- about 40 minutes for regular loaves; 25 to 30 minutes for smaller loaves.
    

Quick Overnight Sourdough Starter 

Quick sourdough starters rely solely on ‘domesticated’ (commercial) yeast.

To prepare:

1 scant tablespoon active dry yeast  or 1 (1/4 -ounce) packages

2 cups lukewarm water  (105 to 115 °)

2 cups all-purpose flour

1. In a measuring cup or small bowl, dissolve yeast in a small amount of lukewarm water. 
2. In another bowl, stir flour into remaining water and add bubbling yeast mixture. 
3. Mix well and cover. Let mixture stand in a draft free area that is near 85° for at least 6 hours or overnight. Starter is now ready to use. 
4. Store in refrigerator in a stoneware or plastic container. Make a hole in the top of the plastic container to allow accumulated gas to escape; place a loose fitting lid on stoneware.

Recipes without photos . . .

Sourdough Sweet ‘N Spicy Bread      Yield:  2 loaves or 6 smaller loaves 

2 cups sourdough starter

1 package active, dry yeast (or use 1 tablespoon)

1/2 cup warm milk (110 to 115°)

1/4  cup brown sugar, firmly packed

1/4  cup butter, melted

1 1/2 teaspoons salt

1 egg, slightly beaten

3 to 4 cups+ bread or all-purpose flour (or more as needed) (optional — if using all-purpose, add about 3 tablespoons vital gluten for a higher rise) (recommended AP flour - Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

3/4 to 1 cup raisins or cranraisins (sprinkle with a few tablespoons of water and allow to plump; drain excess liquid)

1/2 cup chopped nuts (I prefer walnuts)

Egg wash (1 beaten egg with a few drops of water)

Sanding sugar for sprinkling on top, optional

1. Measure out sourdough starter and allow to warm to room temperature.
2. In a small bowl, add yeast to warm milk and allow to bubble.
3. In a large bowl, mix brown sugar, butter, salt and egg and yeast mixture. 
4. Then add the 3 cups of the flour, cinnamon and nutmeg and mix well. 
5. Add the sourdough starter and blend well. 
6. Add dried fruit and nuts. 
7. Using a dough hook, knead until dough is smooth and elastic, adding more flour if necessary. OR, turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary. 
8. Place in a greased bowl, turning once. Cover with a cloth. Set in a warm place free from drafts and let rise until double in bulk (about 1 hour). 
9. Punch dough down, divide into half and shape into traditional loaves. 
10. Place in greased bread pan - 2 regular of 6 smaller (adding sprayed parchment that is cut to allow for an overhang on each side allows for easy removal of baked bread
11. Cover and let rise again. 
12. Slash top of each loaf to prevent splitting during baking. Brush with egg wash and sprinkle with sanding sugar if desired.
13. Bake in preheated 350° oven until golden brown (internal temperature should reach about 190° using an instant-read thermometer) -- about 40 minutes for regular loaves; 25 to 30 minutes for smaller loaves.)

Quick Overnight Sourdough Starter 

Quick sourdough starters rely solely on ‘domesticated’ (commercial) yeast.

To prepare:

1 scant tablespoon active dry yeast  or 1 (1/4 -ounce) packages

2 cups lukewarm water  (105 to 115 °)

2 cups all-purpose flour

1. In a measuring cup or small bowl, dissolve yeast in a small amount of lukewarm water. 
2. In another bowl, stir flour into remaining water and add bubbling yeast mixture. 
3. Mix well and cover. Let mixture stand in a draft free area that is near 85° for at least 6 hours or overnight. Starter is now ready to use. 
4. Store in refrigerator in a stoneware or plastic container. Make a hole in the top of the plastic container to allow accumulated gas to escape; place a loose fitting lid on stoneware.