. Breads ( Dutch - Oven No - Knead Multigrain Bread, Universal, Vegan )





 





 

Ingredients 


3 ¾ cups multigrain bread flour (or whole wheat flour)


1 ½ tsp salt (please see notes)     1 tsp active dry yeast


1 ½ cups warm water


Optional: Mixture of ½ tbsp of each: sunflower seeds, flax seeds, quinoa, chia seeds, sesame

 




Instructions


1.  In a large bowl mix the water, salt and yeast. Add the flour and mix well.  Do not scoop the flour out of its package. Instead, fill the measuring cup so that you will not get more than the amount needed for this recipe. How much water the flour will take varies greatly depending on the flour variety. I used 1 ½ cups but you may need a little less or more.  The dough should be soft enough to stick to your hands but thick enough to allow handling. If too thin, add a little bit more flour.


2.  Cover the bowl with plastic wrap and set aside at room temperature for 12-16 hours. Do not disturb the rising dough.


3.  Adjust the oven to 450 degrees F (230 degrees C). Place a covered dutch-oven (or any oven-proof pot and lid) into the oven as you turn on the heat.


4.  Placing a bowl of ice water in the oven will help you get a better crust but it is optional.


5.  Wet your hands with water or oil (the dough will be very sticky) and stretch the dough and fold it. 


6.  You may rest the dough until the oven reaches the right temperature.


8.  When the oven reaches the desired temperature take the pot out of the oven and uncover.


9.  Place the dough into the dutch-oven. Shape it (be careful not to burn your hands).


10.  Sprinkle with mixed seeds (if using). Gently press so that the seeds will stick to the dough. Cover the pot.


11.  Cook covered for 30 minutes. Uncover the pot and cook for 20 more minutes.

 

NOTES: If you use a multigrain flour mix, please check the box. If salt is in the ingredients list, do not use additional salt.

 


Comments

Post a Comment

Popular posts from this blog

EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgur and rice. Stir for 2 minutes. 7.   Add the hot water.   Cover the pot but leave a wide opening to avoid overflow.   Bring to a boil. 8.   Turn the heat down to medium-low and cook for about 15-20 minutes. 9.   In a larger pot,
Read more

MIXED VEGETABLES (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) 5 oz (150 gr) green French beans     1 cup fresh peas 1 eggplant     1 zucchini     1 medium to large potato     4 long green Italian peppers     1 medium onion 3 cloves garlic     1 medium ripe tomato (or 8 cocktail tomatoes)     2 tbsp olive oil, divided 1 tbsp tomato paste     ½ cup hot water     Salt, black pepper Optional: Chopped sweet or red hot chili peppers Optional: Okra Serving suggestion: Serve with freshly ground pepper and bulgur pilaf.   Instructions 1.   Peel the eggplants leaving stripes of skin on. Quarter the eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash and drain just before cooking to avoid oxidation. 2.   Wash the green beans. Cut the strings at the top and bottom.   Shave the stringy fiber at both sides of the pod. Chop into 1 inch (2.5 cm) pieces. 3.   Wash the zucchini. Leave the skin on if not too thorny. Quarter the zucchini lengthw
Read more

WARM POTATO SALAD (Turkish, Vegan)

Image
    Ingredients   (4 servings ) 14 oz (400 gr) new potatoes     ¼ cup extra virgin olive oil     1 tbsp fresh lemon juice 1 tbsp red wine vinegar     4 tbsp chopped parsley (or to taste)      4 tbsp finely chopped scallions (or to taste)     Salt, black pepper Optional: 2 tbsp white wine     Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Wash and steam or boil the new potatoes in their skin until tender but firm to the touch (about 15-18 minutes ). 2.   Let the potatoes cool a little. Peel or leave the skin on. Slice into ½ inch (1 cm) circles. 3.   Whisk the olive oil, lemon juice, red wine vinegar and white wine (if using) in a small bowl. 4.   Pour the sauce over the potatoes. 5.   Add salt and black pepper to taste. Mix once or twice very gently. 6.   Let sit for about 20 minutes until the sauce is absorbed. 7.   Add the chopped scallions and chopped parsley. Mix. 8.   Serve warm or at room temperature with freshly grou
Read more