From machinelf's wife:
We have a different bread machine recipe for spent gran bread we posted somewhere a while ago. It is good, but we like this one far better. This new recipe doesn't require a bread machine (or any kneading).
Two Rooks No Knead Spent Grain Bread
- 2.5 c bread flour
- .5 c whole wheat flour (I prefer red wheat, but white wheat wold work, too)
- .5 c spent grains
- 1.5 tsp salt
- 1/4 tsp yeast (yes, it's very little yeast, but it's ideally a long rise time)
- 1.5 c water
Mix all ingredients together and let rise in a warm place until doubled (5 hours or less if it's very warm!). If it takes the longer side it's a little better, I think. Time allows the yeast to impart a little character, and allows the gluten to firm up.
Once risen, spread some flour onto a countertop and dump the very sticky, shaggy dough on top. It's okay that's it's sticky--it should be! Spend about 30 seconds shaping the dough by folding until it's round. The outside will get a little less sticky as you fold it. No need to knead.
Allow the dough to rest about 15 minutes, then put it onto a tea towel spread with corn meal. I also like to top my loaf at this point by adding dried minced garlic, poppy seeds, sesame seeds or whatever you prefer. If you want to add a topping, spread it on the tea towel with the cornmeal before you put your dough on top to rise (the toppings stick to the bottom of the dough, which will be the top of the loaf once you put it in the pot to bake). Fold the tea towel over. Let the dough rise for two hours.
You bake this in a round dutch oven. I have enameled cast iron that works wonderfully. Preheat the oven and the pot to 400 - 425. When thoroughly heated, remove the pot from the oven, take off the lid and sprinkle a little cornmeal in the bottom. Then, put your hand under the dough on the tea towel and invert it into the hot dutch oven. The toppings will stick this way; they don't stick so well if you just try to sprinkle some on right before it goes in the oven. Replace the lid and place the pot into the preheated oven immediately.
Bake for 28 minutes covered, then 28 more minutes uncovered. Cool on a rack, if you can stand waiting!
