If you bake a lot of bread and you're looking always for new recipes... it's only a question of time until you'll find recipes for "No-Knead-Bread".
Most of them use only all-purpose flour but I found one recipe with different varieties of flour. I used (different as listed) rye, spelt and whole wheat flour. I added pumpkin and sunflower seeds... and pine nuts I brought from Germany. My dough was not as fluid as it should be, but it was gluing like hell at my hands.
The taste is nuttily, the crumbs are fine and the crust is crispy.
But to be honest - I'm more the typ "I-love-to-knead-bread"
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