Breakfast Bread
I tried this no-knead yeast bread last night. It turned out dense, but chewy & fabulous with the slight hint of 'breaskfast' taste to it. I freely adapted the recipe to use up some of the weird bits and pieces left in my cupboard. I used a variety of different flours, throwing in some wheat germ because I ran out of wheat flour. There wasn't enough museli, so I substituted uncooked rolled oats. But it still turned out delicious. I'm posting the original recipe so you can make your own adaptations. Don't be afraid to use museli with fruit and nut. It only adds to the breakfasty goodness.
adapted from Nigella:
2 3/4 cups whole wheat bread flour
2 cups good quality, oaty, unsugared museli (do not use granola)
2 1/2 t rapid-rise or instant yeast
2 t salt
1 cup milk
1 cup water
1. Blend dry ingredients. Add wet ingredients. Mix.
2. Transfer to a greased 2 lb loaf pan. Put into cold oven, setting the temperature @ 225 and letting rise for 45 minutes.
3. Turn up heat to 350 and let cook for 1 hour.
The best part... it warmed up the house (I have yet to turn on the heat, but evenings have gotten very cool) and filled it with the smell of baking bread.
adapted from Nigella:
2 3/4 cups whole wheat bread flour
2 cups good quality, oaty, unsugared museli (do not use granola)
2 1/2 t rapid-rise or instant yeast
2 t salt
1 cup milk
1 cup water
1. Blend dry ingredients. Add wet ingredients. Mix.
2. Transfer to a greased 2 lb loaf pan. Put into cold oven, setting the temperature @ 225 and letting rise for 45 minutes.
3. Turn up heat to 350 and let cook for 1 hour.
The best part... it warmed up the house (I have yet to turn on the heat, but evenings have gotten very cool) and filled it with the smell of baking bread.