Runner bean and walnut-rosemary bread baked in a bundt pan
(Hazelnut MEAL loaf cake
on the right)
1/2 of the Basic no knead buttermilk bread recipe with following mods --
- 1 cup water, 1 cup frozen green runner beans, blended, then heated with 2 Tbs butter until boiling. Pour into 1 cup kefir whey
- unsulfured molasses for sugar
- 2 tsp yeast
- 1/4 cup cornmeal, 2 cups bread flour, 2 cups white whole wheat
- 1/2 cup walnut pieces
- butter and evoo bundt pan and flour with cornmeal and finely minced fresh rosemary
- first rise in 8 cup Pyrex >> pushed up the oiled plastic wrap and fitted lid.
- Scoop out into 10-cup bundt pan. Smooth and evoo top of the dough before final rise covered with the plastic wrap.
- fill bottom of broiler pan with water and pre-heat oven, put the bund pan in the water
- when done, turn the bread out on parchment lined rack and bake over the water pan, for another 15 minutes to dry the outside into semi-hard/chewy crust.
Modified Carrot and Kefir Whey No-knead pull-apart rolls
I used same basic no-knead buttermilk roll recipe as below but used kefir whey mixed with shredded carrots cooked until softened in butter and water, then added to the whey to "warm" temp for the sugar (coconut sugar), sea salt mixture for proofing the yeast. Mixed whole wheat white wheat, bread flour and a bit of gluten-free all purpose mix (the ingredients help with whole wheat flour). Rolled into 5 balls, then placed in parchment-lined warmed casserole. Glazed the top with orange juice/butter/carrot reduction (cook carrot chunks in 2tbs butter, 2 Tbs coconut milk drained coconut flakes, and 2/3 cup OJ -sea salt, fg nutmeg, fg black pepper- until fully cooked and juice is reduced.) sprinkled with white sesame seeds, baked covered with foil for the first 1/3, buttered the top while cooling on the rack.
No Knead Buttermilk Bread | Kitchen Confidante
https://kitchenconfidante.com/no-knead-b ... ead-recipe
NO KNEAD BUTTERMILK BREAD
MAKES 2 LOAVES LARGE LOAVES, OR 4-6 SMALLER BOULES | PREP: 5 MINUTES, PLUS RISING | COOK: 45 MINUTES
The original recipe for Buttermilk Bread as it appears in The New Artisan Bread in Five Minutes a Day calls for loaves to be baked in loaf pans, however, I skipped this to make free form boules, in smaller portions. Please refer to the cookbook for instructions on baking them into sandwich loaves.
No Knead Buttermilk BreadPRINT RECIPE
INGREDIENTS >> half
* 2 1/3 cups lukewarm water
* 1 cup buttermilk
>>> 1-2/3 cups kefir whey or 1 cup whey plus
>>> 1 cup shredded carrot cooked with 2tbs butter
>>> and 1/2 cup water
1 tablepoon granulated yeast >> 1-1/2 tsp yeast
1 to 1 1/2 tablespoons kosher salt >> 2 tsp sea salt
1 1/2 tablespoons sugar >> 2 tsp sugar
6 1/2 cups bread flour >> 3-1/4 cups flour
cornmeal for dusting
In the bowl of an stand mixer (or a large bowl, about 6 qt capacity), mix together the water, buttermilk, yeast, salt and sugar. Add the flour and mix using the paddle attachment (or mix by hand with a wooden spoon). Do not knead the dough.
Lightly cover the bowl and let it rest at room temperature for 2 hours, or until the dough doubles in size, then collapses.
At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container and used within 5 days. The dough can also be stored in the freezer for up to 3 weeks.
When you are ready to bake, cut off your desired amount from the dough. I baked free form loaves from portions about the size of a grapefruit on a baking stone. Dust the portion of dough with flour and very lightly knead and shape it into an elonglated ball. Lightly cover with a kitchen towel or plastic wrap and let it rest for 90 minutes.
Preheat the oven to 350 degrees F. Place the rack in the center of the oven with the baking stone, if using.
If baking on a baking stone, lightly dust the bottom of the loaf with cornmeal. Otherwise, place on a parchment lined baking tray. Lightly brush the top of the loaf with melted butter. Bake for about 45 minutes, or until the bread is golden brown. Brush the top of the bread with a little more melted butter upon removing from the oven. Take the bread out of the pan and cool before slicing.
From The New Artisan Bread in Five Minutes a Day, Jeff Hertzberg, M.D. and Zoe Francois (Thomas Dunne Books, 2013).