Thursday, March 5, 2009

whole wheat and corn flour bread

I know I know, another loaf of bread you say. Bread and I have such a love/hate relationship which means I almost always have bread on the go and there was some talk at the recent Edmonton Foodie Meet about baking bread and how it can seem intimidating so I figured what the heck. I still say that if you need some convincing or positive results, go low and slow as they would say in the BBQ world. No-Knead Bread!

Feeling the need for a slightly different variation again, here is a new version for me with corn flour and a poppy seed top. The loaf was 3/4 gone within 2 hours, and it looks like I'll be back at it again.

2 1/2 cups whole wheat flour
1/2 cup corn flour
1 1/2 cups water
3/4 tablespoon kosher salt
1/4 teaspoon instant yeast

Mix everything together. Let stand overnight (12-18hours). Fold dough a few times and place on parchement or floured cloth to rise for 2 hours. During last half hour preheat oven to 450 degrees with dutch oven/pot in. Bake 30 minutes with lid, then 20 without. Let cool. Eat


Sarah said...

Hilarious. I'm sitting here making pancakes thinking that today is the today that I'm going to make bread. And then you post this!

Chris said...

Just commit to it Sarah, that is of course after you enjoy your pancakes.

Jamoo said...

I love No Knead Bread! I've made a loaf every week since my wife went away. My favourite so far is a 50/50 mix of whole wheat and all-purpose dusted with corn meal.

Sarah said...

Baking bread should come with a warning: namely, the rules about substitutions! I have no idea how this first loaf will turn out, but dammit, I'm going to eat it anyway. ;)

Sarah said...

Two loaves tomorrow. I'm forgetting both of them for the evening. Stay tuned my friend!!!

Court said...

I do kind of think of you as the "bread guy" now :-)

Sarah said...


Kevin said...

That bread looks good!

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