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“No knead” bread broke my mixer!
Forgot to blog about this one during the week. I have some wonderful, local Red Fife whole-wheat flour my sister gave me that I wanted to try out, so I decided to do the No-Knead 100% Whole-Wheat Bread from King Arthur Flour again.
I made it once before with spelt and it wasn’t fantastic. This time around, it made a VERY dense loaf, but one that was eminently sliceable and eatable.
This is an unusual no-knead bread because you use a hand mixer (or stand mixer) to mix the ingredients. The finished “dough” is somewhere between a thick cake batter and a thin bread dough. Definitely not kneadable. And as the six words point out, really too heavy for what my cheapo hand mixer could take on, apparently. (Luckily, I had a spare in the basement, albeit a tippy one I hate.)
Once mixed, you let the dough rise in the loaf pan (mine’s a bit big, which the King Arthur blog warns about – it really does affect the height of the finished loaf).
My loaf pan is bigger than recommended, and the house was a bit cool for rising bread. All in all, though, I think this turned out quite passably well!
This loaf actually reminded me of the delicious round Malt Bread I loved as a child. I’ll probably try making it again with a bit of white flour AND some of the malt powder she gave me a LOoooong time ago that is still sitting in the freezer. Lightened up a bit, with a touch of malt, this could be the perfect toasting loaf.
In fact, perhaps I’ll mix some up now and bake it tonight for tomorrow’s breakfast…