No Knead Light Wheat Loaf

This was one of the breads chosen as a part of Tame the Yeast theme in Blogging Marathon. Varada of Varada's kitchen suggested this bread and I made it the same month but due to some reason could not post it. So here it is as a part of the Bake-a-thon.

This was one of the softest bread I have bakes so far and I have baked this thrice so far and each time I have been extremely satisfied with the result.It requires no kneading[as teh title suggests] and almost no extra work at all! Just mix,let it rise, transfer to the tin and bake! How simple can it get!! Thanks Varada for sharing such an awesome bread!

I used

Whole wheat flour-2 cups
All-purpose flour- 2 cups
Instant yeast 3/4 teaspoon
Sugar- 3 tablespoons
Salt-1 1/2 teaspoons
Ice cold water-2 cups
Oil-3 tablespoons

Sift the flour into a large bowl. Add the dry ingredients and then the water and the oil. Whisk till the ingredients are mixed together. Do not knead.

 Pour a few drops of oil on your palm and spread over the top. Cover with plastic wrap and keep aside.When the dough has risen to twice its original volume you are ready for the next step.

Lightly spread oil on a 10 x 5 loaf pan.Stir the dough together gently.Now fold it over itself a few times. You start on one side, push your hand under the dough and pull up the dough all the way to fold over the top.

Now fold the dough in half, lift it out of the mixing bowl and place it in the loaf pan seam side down.

Smooth out and even out the top with oiled hands. Using a sharp knife cut the top of the dough three times to score. Sprinkle half a tablespoon of whole wheat flour over the top. Cover with oiled plastic wrap and let it sit for a couple hours until the dough rises a quarter of an inch over the side of the pan. Preheat oven to 375 F / 190 C during the last 15 minutes of the rise.

Bake the loaf in the center of the oven for about 50-60 minutes.[ If the top browns too fast tent it with foil.] Let the loaf sit in the pan on the counter for 10 minutes.Take it out of the pan and place it out on a  wire rack.

Slice and serve after the bread has cooled completely.

Varada's Notes:

I made the bread with 50% all-purpose flour and 50% whole wheat flour. Instead of using whole wheat bread flour I decided to use the low protein chapati flour. The end result is soft bread with a mostly dense crumb. The denser crumb was the result of using low protein flour. If you like a more open crumb you should try the bread with stronger wheat flour.
You can mix the flour at night and keep it overnight if your kitchen is cool or you are baking in winter. On hot humid days it would be best to mix the dough in the morning. Mine was done in 6 hours on a very hot and very humid day. Note: I repeated the recipe on a different day and the dough rose in 6 hours.

My notes:

I baked this thrice and each time the rising time differed just a little. I tried whole wheat flour and 50-50 combos and both the versions were good. The first time I set out to make this, the dough rose in 2 hours.So for the remaining 4 hours, I let it sit in the fridge and then proceeded with the steps as given above.

The first time I made it , I scored the bread deep and found it difficult to get a perfect slice. The next time I was careful in scoring the dough and the slices came out perfectly.

The baking time will vary.So keep an eye on the oven from 50 minutes itself.

Also for the loaf that I baked last ,I did not let it rise too much after putting it in the tin as the previous time, the dough rose rapidly and sort of flowed out from it[as seen in the step by step pic] and did not retain the loaf shape.The pic of the bread is from the final bake which looks perfect in shape.

Slice only after the bread has cooled down completely.

Bon Appetit...

Bake-a-thon 2014

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