Whole Wheat No Knead Bread Tarifi

Malzemeler

• . Biga: 1/2 Teaspoon Active Dry Yeast, 1 Cup Lukewarm water, 2 Cups Unbleached, All-purpose Flour. Dough: 5 1/2 Cups White Wheat Flour, 2 Cups All-purpose Flour, 1 1/2 Teaspoons Active Dry Yeast (I Prefer SAS Brand), 1 Tablespoon Salt, 2 Tablespoons Olive Oil, 4 to 4 1/2 Cups Warm Water. Topping: 1/3 Cup Sesame Seeds

Hazırlanışı

1. For the biga, the day before, mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours, then refrigerate overnight. In a large bowl, mix together 1 cup of the biga, the two flours, yeast, salt, and oil with a large wooden spoon. Add enough warm water, stirring as you pour it in, until you have a uniformly moist dough. Place the dough in a large container, cover, and let rise 2 hours. Refrigerate the covered container overnight or up to 14 days. On the day you want to bake your bread, pull out 1/3 of the dough and pulling the edges underneath, create a round or oval shape and place on a lightly floured parchment covered baking sheet. Keep the remaining dough covered and stored in the refrigerator until you are ready to use it. Cover your dough ball with a clean kitchen towel and let rise 90 minutes. While the dough is rising, preheat the oven to 450 degrees F. Place a casserole dish with water into the oven. Once the dough has risen, use a serrated knife to cut three to four half inch cuts into the bread. Brush the top of the loaf with water, then sprinkle with the sesame seeds. Bake the loaf until it is golden brown and has reached an internal temperature of 190 degrees F.about 30 to 35 minutes. Cool the bread to room temperature and then slice as desired and serve.

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