* Exported from MasterCook *
Bread, No-Knead Multigrain Crown
Recipe By : King Arthur Flour Co.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups King Arthur Super 10 Blend -- (478g) Note
4 cups Unbleached All-Purpose Flour -- (482g) or 4
1/2 cups KA First Clear Flour, (478g)
1 tablespoon salt
1 1/2 tablespoons instant yeast -- (14g)
3 cups lukewarm water -- (680g)
3 tablespoons honey -- (64g)
olive oil -- for brushing
In this recipe, our Super 10 Blend and first clear flour combine to
create moist, chewy, wholesome rolls studded with whole grains and
seeds. The crown is achieved in a few easy steps - no slashing required.
Recipe update: As of 10/3/18 we have adjusted the volume amount of
the Super 10 Blend in this recipe. See tips below.
Note: Super 10 Blend covsists of 100% whole-grain flour blend (spelt,
millet, rye flakes, barley flakes, quinoa flakes, chia seed,
amaranth, teff, buckwheat, and sorghum.
PREP: 20 mins
BAKE: 20 to 25 mins
TOTAL: 14:15
YIELD: three 9" to 11" crowns (from the entire batch of dough)
Weigh your flour; or measure it by gently spooning it into a cup,
then sweeping off any excess.
Combine all the ingredients except the olive oil in a large, 6-quart
mixing bowl, or a large, similar capacity dough-rising bucket.
Mix and stir everything together to make a very sticky, rough dough.
If you have a stand mixer, beat at medium speed with the beater blade
for 30 to 60 seconds. If you don't have a mixer, just stir with a big
spoon or dough whisk until everything is combined.
Cover the bowl or bucket and transfer to the refrigerator to rest
overnight, or for up to three days.
When you're ready to make bread, generously flour a 10" to 12" ringed
brotform. (See "tips" below, if you don't have a brotform.)
Grease your hands and pull off about one-third of the dough (about 18
to 20 ounces).
Place the dough onto a floured work surface, divide it into eight
equal pieces, and shape each piece into a rough ball. Set aside seven
balls smooth side down.
On a well-floured work surface, roll the eighth ball into a thin
circle, 8" in diameter. Brush an even coat of olive oil around the
perimeter, then carefully drape it over the center of the brotform
(oil side up); it should cover about 1" beyond the base of the
brotform's center hump.
Position the seven remaining balls smooth-side down around the
center. The middle of each ball should be about even with the edge of
the dough circle.
With a sharp knife, cut from the center of the dough circle down to
the point where each ball meets at the base of the center hump. Wrap
the triangular section of dough over the top of each ball.
Cover the loaf and let it rest at room temperature for 60 to 90
minutes, until it's puffy and no longer feels cool to the touch. It
won't appear to rise upwards very much.
While the loaf rests, preheat the oven to 450F. If you're using a
baking stone, position it on a middle rack while the oven preheats.
Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic)
on the lowest oven rack, and have 1 cup of hot water ready to go.
When ready to bake, gently turn the loaf out of the brotform onto
parchment paper, a cornmeal-dusted peel, or parchment-lined baking
sheet. The bread may deflate a bit; that's OK, it'll pick right up in
the hot oven.
Place the bread in the oven - onto the baking stone, if you're using
one, or simply onto a middle rack, if it's on a pan - and carefully
pour the 1 cup hot water into the shallow pan on the rack beneath.
It'll bubble and steam; close the oven door quickly.
Bake the bread for 15 to 20 minutes, until it's a deep, golden brown
and the internal temperature reaches 190F on a digital thermometer..
Remove the bread from the oven, and cool it on a rack. Store leftover
bread in a plastic bag at room temperature.
Tips: For a simpler version of a crown, simply shape all eight pieces
of dough into balls, and place them, seam side down, in a ring shape.
Bake as directed in the recipe above.
If you don't have a ringed brotform, you can build your own by
overturning a small (about 4" in diameter at the rim and 3" deep)
bowl. Drape a clean dish towel over the bowl and dust it liberally
with flour. Prepare and shape the dough as instructed, laying the
rolled-out dough circle over the bowl and the dough balls around the
perimeter. After the dough has proofed, gently turn it over (with the
help of the towel) onto parchment paper; a cornmeal-dusted peel, or
parchment-lined half sheet pan. Bake as directed.
If you don't have our Super 10 Blend, substitute 3 3/4 cups (15 ozs,
425g) white whole wheat flour and 1/2 cup (2 to 3 ozs, 57g to 85g) of
whole grains and seeds (like our Harvest Grains Blend or your own blend).
We adjusted the volume of Super 10 Blend in this recipe due to a
discrepancy in how we weighed the flour. Thankfully, the difference
is only marginally noticeable, and we have found that this bread,
thanks to its higher hydration, turns out beautifully either way.
S(Internet address):
https://www.kingarthurflour.com/recipes/no-knead-multigrain-crown-recipe
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Per Serving (excluding unknown items): 168 Calories; 1g Fat (5.0%
calories from fat); 6g Protein; 36g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Other Carbohydrates.
NOTES : 2019 - 0828