No-Knead Whole-Wheat Bread
|Dry yeast||4 Teaspoon|
|Lukewarm water||2⁄3 Cup (10.67 tbs)|
|Whole wheat flour||5 Cup (80 tbs)|
|Unsulphured molasses||3 Teaspoon|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
|Lukewarm water||1 1⁄3 Cup (21.33 tbs)|
|Sesame seeds||1 Teaspoon|
In small bowl, sprinkle yeast over lukewarm water.
Add 2 tsp. honey.
Leave to "work" while preparing the dough.
If whole wheat flour has been refrigerated, warm it slightly on stove or in oven.
Combine molasses with 2/3 cup lukewarm water.
Combine yeast mixture with molasses mixture.
Then stir this all into the warmed flour.
Then add salt and wheat germ and finally the 1 1/3 cups lukewarm water.
Dough will be sticky.
Butter (or margerine) loaf pan 9 1/4" x 5 1/4" x 23/4" or two small pans, taking care to grease the corners well.
Turn the dough into pan.
No kneading is necessary.
Smooth dough in pan with spatula which has been held under cold water to prevent stickiness.
Sprinkle sesame seeds over top of loaf.
Leave to rise to top of pan in warm draft-free place.
Preheat oven to 400 F°.
Bake in preheated oven 30-40 minutes or until crust is brown and sides of loaf are firm and crusty.
Sit pan on rack to cool for about 10 minutes, then remove loaf from pan and cool.
Cool completely on rack.