Hope you all had a wonderful holiday season and a Happy New Year! Though I did a lot of cooking and baking the last couple weeks, I didn’t get around to posting much since the holidays are always so busy. I wanted to share a bread recipe with you that I made over the holidays. I was lucky to receive a dutch oven for Christmas (thanks Roseann!) and I’ve already put it to good use baking bread twice. I’m seriously addicted to no-knead dutch oven bread now. This might become a weekly thing since it takes so little time, and it’s really nice having fresh homemade bread around.
This recipe is one that my sister shared with me that originally comes from Breadtopia and is called Rick’s No-Knead Rye. We made a few small changes to the original recipe. It turned out really well! The crust is nice and chewy from baking in the dutch oven and the inside is a nice soft texture. It’s not as airy and light in the middle as some other no-knead bread since it doesn’t have as much yeast as other recipes, but this makes it a great choice for sandwiches!
If you haven’t made no knead bread before, take a look at my Artichoke and Roasted Garlic Bread Recipe first. I compiled links and information about dutch ovens and other baking options, how steam helps in the baking process, etc.
heaping 1/4 tsp yeast
1 3/4 cups luke warm water
pinch of sugar
1 1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1 1/2 tsp salt
2 Tbsp caraway seeds
- In a large mixing bowl, combine the yeast with luke warm water and a pinch of sugar. Allow the yeast to proof for 5-10 minutes.
- Add the flours, salt, and caraway seeds. Stir until all ingredients are well combined and formed into a dough.
- Cover the dough with a kitchen towel and let it rise for 12-18 hours on the counter.
- Turn the dough out onto a piece of parchment paper and gently form it into a loaf. Set it aside to rise for another hour or so.
- Place a dutch oven in the oven while it’s cold and preheat the oven to 500°F.
- Place the parchment paper and dough into the dutch oven and cover. The parchment paper makes it easy to transfer the dough into the hot dutch oven and it keeps the bread from sticking to the bottom. Bake the bread covered for 30 minutes.
- Then uncover the bread, lower the temperature to 400°F and bake for 15 more minutes.
- Once the bread is done baking, turn the oven off and let the bread sit in the oven an additional 15 minutes. Let cool, and enjoy!
Welcome to the Virtual Vegan Potluck! I’m so excited to be participating again and bringing you a yummy new bread recipe! If you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, check it out! You can start at the beginning of the potluck at Vegan Bloggers Unite! To see the blog before mine in the potluck go back to Spontaneous Tomato. To see the blog after mine in the potluck go forward to Bite Me, I’m Vegan. Thanks to Annie from An Unrefined Vegan for all her hard work organizing the potluck!
Now, on to the recipe! I decided to share my recipe for no-knead artichoke and roasted garlic bread! This is a perfect bread to eat on it’s own, with a little vegan butter, as a sandwich, or even with some vegan artichoke or spinach dip! It has a subtle, but present artichoke and roasted garlic flavor. You could also throw in some chopped olives if you want a stronger, punchier flavor.
This is a really simple no-knead recipe, that doesn’t take much time to prepare. It does take two days to actually make the bread, but most of that time is spent waiting for the bread to rise. There is little actual work involved. Here are a few tips before we get started.
- Ideally you want to bake the bread in a pot meant for bread baking, such as a dutch oven. If you don’t have a dutch oven, you can use a regular pot with a lid, as long as it is safe in the oven at high temperatures. Take a look at this article for more info. My pots unfortunately have handles that aren’t metal so I didn’t want to risk them melting in the oven. I used a pizza pan and tin foil instead, which isn’t ideal, but it worked out pretty well. The crust still got nice and crispy. A dutch oven is on my wish list!
- Baking bread with steam helps the bread form a nice crust. Placing a pan in the oven to preheat, and then adding water will create steam. For more info on how steam helps during bread baking, read this. You only need to leave the steaming water in the oven for the first 10 minutes of baking.
- The bread rises for 16-20 hours, so plan out when you want to bake the bread and prep the dough accordingly. I made my dough at 11am so my bread baking window was 3am to 7am. I ended up having to wake up early to bake the bread, which wasn’t a big deal, but it’s good to do some quick math and think out your timing first!
3/4 tsp active dry yeast
1 tsp sugar
1 1/2 cups water (divided)
3 cups of bread flour
1 tsp salt
1 can of artichoke hearts packed in water
1 head of roasted garlic
Directions for Roasted Garlic:
- Prep your roasted garlic ahead of time. I made mine the day before so it was cool enough to touch when I was making the dough. Preheat the oven to 400°.
- Cut the top off of a whole head of garlic.
- Place the garlic on a piece of tin foil and drizzle a little olive oil on top. Wrap the tinfoil around it and place it in the oven for 35 to 45 minutes. The garlic will look a little browned when it’s finished.
- Once they’re done and cooled, you can store the garlic in the fridge until you’re ready to add it to the dough.
Directions for the Bread Dough:
- In a small bowl, combine the yeast and sugar. Add 1/2 cup of warm, but not too hot, water. Let this sit for about 5-10 minutes to allow the yeast to proof.
- While you’re waiting, drain the artichoke hearts very well and chop them into small pieces. Squeeze the roasted garlic cloves out of the head of garlic. They should pop out pretty easily. Mash up the garlic cloves.
- In a large bowl, combine the flour, salt, proofed yeast mixture, and the remaining water (which should be lukewarm). Stir the mixture until it just starts to pull together, then add in the chopped artichokes and roasted garlic. Stir until well combined. This is a no-knead dough, so it’s okay that the dough is stickier and wetter than a kneaded dough would be.
- Cover the dough with a clean dishtowel and allow it to rise for 16-20 hours.
- When it’s close to done rising, preheat your oven to 475°. Place an empty metal pan on the bottom shelf of the oven to preheat. Once the oven is hot, you will place water into the pan to create steam, so make sure it’s deep enough to hold water.
- Roll your dough out onto a generously floured surface. Fold it over a couple times to form a loaf. Sprinkle flour on top of the loaf and slice a vent into the loaf. Place the loaf in a dutch oven, an oven-safe pot with a lid, or on a pan covered with tin foil (see note above).
- Carefully pour some water into the pan on the bottom shelf, and place your bread on the top shelf (see note above).
- After 10 minutes of baking, carefully remove the pan of water. Allow the bread to keep baking covered for another 20 minutes, then remove the foil or lid and bake for 20 more minutes (50 minutes total baking time).
- Remove the bread from the oven and allow it to cool. Enjoy!
I hope you enjoyed the recipe and that you’ll stop by The Vegan Kat again sometime! To continue on in the Virtual Vegan Potluck click the links below!