Sesame no-knead bread
POSTED ON March 10, 2010
There was suddenly a lot of talk about baking bread around here and during the last couple of snowstorms we finally brought our talk to fruition. I should mention our impulse to get a loaf in the works was spurred by my sister’s arrival back from Australia with a few precious gifts: a jar of my father’s famous chutney (made with his homegrown tomatoes), my mothers blackberry jam (blackberries picked from the borders of her biodynamic garden), and some much requested fresh organic macadamia nut butter. I felt that all these delicacies that had traveled so far deserved to be eaten on really good, freshly baked bread.
So I dug around my recipe box and found this, my version of Mark Bittmans version of Jim Lahey’s “no-knead bread.”
A few years ago it seemed that everyone was making Jim Lehey’s recipe; I like it because he uses very little yeast, but I’m attracted to Mark Bittman’s version because it’s made with 100% whole grain flour.
Lehey uses only ¼ teaspoon of yeast and lets it ferment for up to 20 hours. Bittman uses 1 teaspoon of yeast and ferments it for 4 hours. I decided to meet half way with the yeast and fermentation time and used a combination of spelt, whole wheat, corn meal and sesame seeds. The bread came out moist and tangy with a nice toasty aroma from the sesame seeds.
The following day I tried Jim Lahey’s original recipe using whole wheat four, it didn’t turn out as well as the above bread, but fresh out of the oven with a good slathering of tangy sweet chutney and some local goat cheese from Anne Saxelby, it hit the spot.
As kids we ate my father’s chutney with melted cheddar on rye bread, you will still find him enjoying it this way, flat white beside him while doing the crossword puzzle.
Sesame no-knead bread
2 cups whole spelt flour
½ cup whole wheat flour or rye flour
½ cup cornmeal
½ teaspoon yeast
1 ½ teaspoons sea salt
1 ½ cups warm water
¼ cup brown sesame seeds, plus more for sprinkling over the top
Extra virgin olive oil for oiling bread tin
In a medium size bowl combine spelt flour, whole wheat flour, cornmeal, yeast and salt. Add water and mix until all combined, the dough will be a sticky, shaggy mess. Cover bowl with plastic wrap and let sit at room temperature (70 degrees) for 14 hours.
Brush a small bread tin with the olive oil (I used a 5 inch by 9.5 inch tin, smaller would be fine too). Remove plastic (save it for covering bread again) and mix in sesame seeds. Shape dough into a rectangle and gently press into the bread tin. Brush top with olive oil and sprinkle with more sesame seeds.
Cover with reserved plastic wrap and let sit for another hour.
Preheat oven to 350 degrees Fahrenheit. Bake bread for 45 to 55 minutes, if you have a thermometer, the internal temperature should be 210 degrees. Remove bread from pan and allow to cool for 20 minutes before slicing.
The perfect vehicle for rich macadamia butter and luscious black berry jam. Yum!
POSTED IN Baked Goods