I promised bread, right? Before I forget about it, here are two bread recipes for your breakfast. Both of these were intended as pure white bread but I just could not keep myself from adding some wholewheat flour or wheat bran to them. Both recipes are here to save your time and effort and however they will result in artisan-like bread. It’s up to you which recipe to try!
Two years ago – Midsummer’s Black Currant Rhubarb Cake
Petits pains sans pétrissage or No-Knead Buns adapted and translated for you from multinationalcook.blogspot.com will make a plenty of small no-knead no-fuss chewy buns. Merci pour la recette, Nada! See my remarks in italics.
- 750 g unbleached flour + some flour for kneading – as I had only all-purpose flour I also added some wholewheat flour + flax seeds
- 1 Tbs dried yeast or 25 g fresh yeast – I used instant dried yeast
- 2 tsp salt
- 500 ml water
- 100 ml milk
- 1 Tbs honey or sugar – I used honey
- 1 Tbs olive oil
Warm up milk, water, oil and honey (sugar) together.
Mix flour, salt and yeast in a large bowl, then add the liquids and work quickly so that the dough comes together but do NOT knead. The dough should be very soft, almost runny. Dust the dough with 2 Tbs of flour and leave covered for 2 hours.
Preheat the oven to 240 ‘C. Grease 2 baking trays.
Dust your working surface and carefully invert the risen dough onto the surface. Dust your fingers and shape the dough carefully. Do NOT knead the dough. Cut the dough in tangerine-like pieces and fold them quickly onto themselves. Place them carefully on the trays seam side down.
Place a small pan with water at the bottom of the oven for the extra steam. Bake the pains for 20 minutes and leave to cool on a rack.
Remarks: Nada, the author of the recipe, suggests adding herbs or mixing various flours in which case you will have to adjust the amount of water you add to the dough. Nada also uses oat flakes to these buns.
Result: Pretty artisan-like buns with soft crumb, crunchy crust and no need to knead! These buns will make small crumbly sandwiches.
The second recipe won’t even require a two-hour rising for the dough. Moreover, it will be done in just about no time! And the result is a soft baguette for your breakfast sandwiches. More baguette-like bread here and here.
Stand-By Bread blog.ezdoh.com will make two well-shaped baguettes without much effort! Check the website for the original recipe.
My changes: I used active dried yeast and added some water left from boiling potatoes. I used less sugar. Again, as I had only all-purpose flour (instead of unbleached flour) I added some wheat bran to the dough.
Remarks: The procedure is easy and will not take much time. Although I made two loaves (you can also make a larger singular loaf), I had to increase the baking time (well, I also increased the second rising time which was just 10-15 minutes!).
Result: Nice baguettes with soft airy crumb and medium crust. They might not be of an ideal baguette shape – but then who cares if they make wonderful morning meal! I like the way the slashes look on these baguettes:
More bread coming soon!