No Knead Seeded Wholemeal Loaf

No Knead Bread

No Knead Bread

What happens when you forget to program the bread machine? Another experiment! 🙂 So, yes I forgot to turn on the bread machine! So I returned home in the late evening to a soggy mush of flour, water and yeast with not enough time to set the machine to bake for three and a half hours. Not wanting to waste good ingredients, I decided to try out the ‘no knead bread’ theory… I’m fairly inexperienced in bread making. Mainly because I don’t have the patience for all the kneading and waiting around for the proving. It is great if you have a lot of time in the house that day and you’re doing chores or you can give the dough a quick knead in between writing blog posts. However I don’t have this situation come up very often so the bread machine has been a happy compromise! Until I forget to turn it on… 😦 So all I did with this bread was to mix all the ingredients into a rough ball of dough, then left in a cling film covered bowl over night (around 10 hours in total) then punched it down and formed into a ball to bake in the oven.

No Knead Bread

No Knead Bread

Ingredients

  • 360g strong wholemeal flour
  • 140g strong white flour
  • 1.5 tsp bread machine yeast
  • 375 ml water
  • 1 tbs olive oil
  • 1 tbs agave syrup
  • 1 tsp sea salt
  • poppy seeds
  • pumpkin seeds
No Knead Bread

No Knead Bread

After baking in a hot oven for 40 minutes, I took the bread out. I did the tapping test and it sounded done. However upon cutting into the middle of the loaf, I found that it was under-baked so I stuck it back in the oven. This didn’t really help much as it was still quite mushy in the middle and the crust was just getting harder and harder! So my fellow bloggers, what has gone wrong?! The taste of the bread wasn’t great. it was bland and the poppy seeds didn’t really come through. The texture was OK (where it was cooked!), as you can see from the photos the dough was quite cakey and the air pockets are very small but the crumb was nice and crisp.

No Knead Bread

No Knead Bread

The things I think could have gone wrong are:

  1. I’ve used the wrong type of yeast (I have two types, one for bread machines and one for hand kneading- both are dried fast action)
  2. The oven wasn’t hot enough
  3. Wrong measurements for the ingredients required for ‘no knead’ bread.

I reckon that if I can master the art of no knead bread, then I can make a bit more space on the kitchen work tops by getting rid of the huge bread machine and maybe getting an ice-cream maker instead?! 😉

 

Update on 30 March 2014:

Not one to be beaten, I have attempted to bake this no knead bread again! Taking tips from SurpriseSaffron and making some slight adjustments to the ingredients, I have successfully baked a decent ‘No Knead’ Loaf!

No Knead Loaf

No Knead Loaf

 

Maple Syrup and Pumpkin Seed Cookies

Maple Syrup And Pumpkin Seed Cookies

Maple Syrup  and Pumpkin Seed Cookies

Maple Syrup and Pumpkin Seed Cookies

Believe it or not these cookies started as ‘oatmeal biscuits’! I’ve not been very organised in the kitchen recently, starting to bake or cook a recipe and then realising half way through that I don’t have all the ingredients I need!

So this it how the story begins… I got the idea in my head that I wanted to make some wholesome biscuits, no doubt because of all the lovely ones that Dimple over at Shivaay Delights has been posting recently! You’re such a bad influence young lady! 😉

So upon realising I had no golden syrup required for the recipe, I found some maple syrup and agave syrup so bunged that into the mixing bowl instead. So that’s a fairly non-recipe destroying  substitute right? Oh, but there is more… I then went to grab the bag of oats and found there was none! How unprepared can a cook be?!

Being unwilling to go out to the shops to buy the oats (it was rainy and miserable outside) I decided to press on ahead and make the biscuits using only self raising flour, but throwing in some mixed seeds and pumpkin seeds that I found in the baking cupboard.

Maple Syrup  and Pumpkin Seed Cookies

Maple Syrup and Pumpkin Seed Cookies

After 15 minutes in a hot oven, I ended up with Maple Syrup and Pumpkin Seed Cookies! Ta Da! Like magic I have created a new recipe by accident and they tasted pretty good too… I’ve called them cookies as they were chewy inside but crisp on the outside. The different syrups helped to create a lovely rich caramel flavour and the seeds added a nutty taste and extra bite to each mouthful.

I won’t post the recipe since I was making it up as I went along, so don’t actually know quantities of the ingredients I used!

So the lesson learned is no matter what is going wrong with your cooking or baking, there is always a way to rescue the recipe! No need to give up and waste all the ingredients (and hard work!) half way through as a good cook can improvise! 🙂

Happy experimenting folks!