Whole Grain, No-Knead Sourdough Bread #SundaySupper

When it comes to the term "unprocessed", people have various ideas of what that means. I'm not here to tell you what's right or what's wrong. All that matters is what's right for you.

Do you take the term literally? 'unaltered from an original or natural state'. Or do you look at it from a food standard point of view by judging the food as being unprocessed or not, based on the ingredients?

To process means to perform a series of mechanical or chemical operations in order to change or preserve something. Technically, we do this in our kitchens at some level, every time we cook or bake.

My view of "unprocessed" when it comes to food, is all about the ingredients. Bottom line. For example....flour. It goes through a process from it's original state as a grain in order to become the fine powder we bake with. Because I can, and do, buy flour from the store that is unbleached and NOT enriched, even though the grain has gone through a 'process' in order to become flour (and will again when it becomes bread), from a food standard point of view, it is "unprocessed'.

Now let's talk bread! Sourdough bread comes from a sourdough starter, also known as wild yeast. It doesn't like to be kneaded so basically all sourdough breads are no-knead. They're also slow rising.

If you want to make your own sourdough starter (it really is fun and if you have kids, the process could be fun for them too), here's a link to my post about how to make your own Sourdough Starter.

This loaf of bread almost became just a sourdough whole wheat bread. I couldn't find anything that said "whole grain" on the shelves with all the flours. So I went to the bulk bin section (I love stores that sell things in bulk out of bins!) and found some wheat berries. Now I was excited!!! Not that I have a grain mill or anything...but I do have a food processor. And it worked just fine for my purposes. It didn't grind it down as smoothly as a grain mill would, but I love the texture that I ended up with.

Of course, if you don't want to go through this or you can't find wheat berries, just use all whole wheat flour instead.

Another optional addition for this bread is adding Vital Wheat Gluten. Although it is processed it could be an exception that you allow in order to have a lighter loaf of bread. I made one loaf without and one with it. There was a difference in the crumb of course....the vital wheat gluten created a crumb that wasn't as dense, which might be preferable for sandwiches. The flavor was the same in both. I will include it in the ingredients. You choose whether or not you want to add it. Pictured is the loaf with vital wheat gluten added.

Note: If you grind any grains for your bread, I highly recommend weighing the flours rather than using a measuring cup. Flour from a bag has settled and will be more "packed" when measuring as opposed to freshly ground flours which have a lot more air fluff to them. This will result in an inaccurate measuring when using measuring cups. As a guide, 1 cup of whole wheat flour weighs 130 grams or 5 oz. This loaf of bread contains a total or 455 grams of flour. (various kinds of flours have a different weight)

Whole Grain, No-Knead Sourdough Bread

Inspired by: Nourished Kitchen

2 1/2 cups whole wheat flour
1 cup whole grain wheat flour (ground wheat berries) You can substitute whole wheat flour
3 tablespoons vital wheat gluten (optional)
1/4 vigorous sourdough starter
1 1/2 cups luke warm water (room temperature)
2 teaspoons kosher salt

In a stand mixer, with a dough hook, combine all of the ingredients and mix on medium-low speed until a ball forms and sides of the bowl are clean, about 3 or 4 minutes (this can be done by hand but will take longer).

Oil a large glass bowl, to prevent sticking, and put the dough ball inside.

Cover with plastic wrap and let sit on the counter until it has doubled in size. This could take 6 to 8 hours.

Place a dutch oven or bean pot that is oven safe into the oven and preheat to 450' F.

While your oven is preheating, remove the dough from the bowl, onto a well floured surface. Form into a ball.

Cover it with the bowl and let set for 30 minutes.

Remove the bowl (reshape into a ball if the dough has spread) and carefully place into your preheated dutch oven. Cover with a lid (or foil if you don't have an oven safe lid) and bake for 30 minutes.

Remove the lid and continue baking for an additional 15 minutes or until it's a nice deep brown.

Remove from the oven and let the bread cool on a cooling rack before slicing.

Now let me tell you about a little handy trick I've learned over the years. If you have an electric carving knife....they are perfect for slicing bread!

This will not be anything like your typical store-bought wheat bread. Not only will the flavor be so much better and pure, but the texture will be very different. Because this is a sourdough bread, it will have that slight tang and chewy, 'toothy' texture.

Today's Sunday Supper is all about unprocessed. Enjoy the wholesome recipes below and feel good about what you're eating.

Alluring Appetizers and Stunning Sides

• Brioche Dinner Rolls by That Skinny Chick Can Bake
• Stuffed Peppadew Peppers by An Appealing Plan
• Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
• Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
• Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
• Sweet Potato Fries by Hezzi-D's Books and Cooks
• Indian Spiced Dal and Sag Aloo by Happy Baking Days
• Homemade Energy Bars by The Foodie Army Wife
• Honey Thyme Chicken by Cindy's Recipes and Writings
• Sweet Potato and Carrot Hash by Fit Foodie Runs
• Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
• Spicy Smashed Fingerling Potatoes by Magnolia Days
• Autumn Panzanella by Crazy Foodie Stunts
• Black Bean and Corn Salsa by What Smells So Good?
• Curried Apple Chips by The Wimpy Vegetarian
• Stuffed Acorn Squash by Rhubarb and Honey
• Homemade Hash Brown by Basic N Delicious
• Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
• Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
• Basic Roasted Cauliflower by Cupcakes & Kale Chips
• Baked Beet Chips by The Dinner-Mom
• Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen

Enticing Entreés

• Authentic Chicken Tinga by Shockingly Delicious
• Jacket Potato Party by Jane's Adventures in Dinner
• Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
• Chicken and Sweet Potato by MealDiva
• Chinese Five Spice Chicken Stir Fry by Nosh My Way
• Easy Slow Cooker Chili by Amee's Savory Dish
• Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
• Grilled Burgers with Garlicky Arugula by Cooking Chat
• Baked Zucchini with Spicy Tomatoes by Food Lust People Love
• Fall Squash Soup by Ruffles & Truffles
• Stuffed Sweet Potatoes by Momma's Meals
• White Bean Pesto Stew by eating in instead
• Seared Pork Stack by annaDishes
• Gnocchi with Peas and Pesto by Curious Cuisiniere
• Pumpkin & Sausage Pasta by Confessions of a Culinary Diva

Decadent Desserts

• Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
• Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
• Gluten Free Peanut Butter Blondies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Multi-Grain Cinnamon Raisin No-Knead Bread

The weather cooled down one weekend. The need to bake bread took over. The need to use some of the various flours I have stored in the fridge took over as well.

With this batch of no-knead bread, you can make about 5 1 lb loaves. But don't worry. You can either cut the recipe in half or, you can store the dough in your refrigerator for up to 5 days (the egg in the dough prevents it from being stored any longer). During that time frame, you can pull out a glob of dough and within a short time have yourself a fresh loaf of bread made with minimal effort.

(You can also store the dough in the freezer for up to 2 weeks, in 1 pound portions. When ready to use, thaw in the fridge for 24 hours then proceed as usual.)

The egg in the recipe makes this a nice, light bread. The agave gives it a sweetness and the multiple grains that I used give it a lot of flavor. Not to mention the delicious combination of cinnamon and raisins.

Of course the cinnamon and raisins can be left out since they are added just before the 2nd rise so you can  just make a nice loaf of bread. Which I did. And used it in my Thanksgiving stuffing.

Multi-Grain Cinnamon Raisin No-Knead Bread
Printable version

3 1/2 cups whole wheat flour
3 1/4 cups bread flour (or all purpose flour)
1 cup oat flour
1/2 cup flaxseed meal
1/4 cup wheat germ
1 1/2 TB yeast (2 packets)
1 TB salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/4 cup neutral flavored oil (ie: vegetable oil or unsalted butter)
1/2 c agave syrup (or honey)
3 large eggs
4 tsp barley malt syrup (optional)
1 tsp vanilla extract
Cinnamon sugar mixture (1/2 cup sugar & 1 TB cinnamon. You won't use it all. Save it for cinnamon toast or something)
Handful of raisins
Egg wash (1 egg beaten with 1 TB water)
Raw sugar (optional)

In a large container with a lid (about 5 quarts would be good), whisk together the whole wheat flour, bread flour, oat flour, flaxseed meal, wheat germ, yeast, salt and vital wheat gluten.

In a medium bowl, combine the water, oil, agave syrup, eggs, barley malt syrup and vanilla extract.

Add the liquid ingredients to the dry ingredients. Stir until combined. You might need to get your hands (wet them a little first) in there to fully incorporate the flour.

Cover loosely (not airtight...the gases need room to expand) and let set on the counter for about 2 hours. During this time, your dough will rise and begin to collapse a little.

At this point, you can store the dough, lightly covered, in your fridge to use later or you can begin making your bread. However, if you have time...I recommend letting it sit in the fridge for a little while. It's easier to handle this way. This dough is a bit wet and sticky.

When you're ready to get started, sprinkle a good dusting of flour on the dough and grab a grapefruit sized wad (or any desired amount). If needed, dust the piece with a little more flour and shape into a ball by pulling the sides down and around to the bottom, rotating the ball as your go.

Get out a loaf pan, and grease it. Using the pan as a guide, on a floured surface (you may need to flour the surface more as your go along), flatten and roll the dough into a rectangle, making the width just short of being the same size as the length of the pan. (The purpose is to make sure your loaf of bread fits into your pan when you're done rolling it up.)

Sprinkle with your cinnamon sugar mixture and desired amount of raisins.

Now...carefully roll your dough, starting with a short end

Press the finished end of the roll to the dough in order to "seal".

Gently place into your prepared bread pan. Cover with plastic wrap and let rest.

If you used your dough without refrigerating first, then the rest time will be about 40 minutes. If the dough had been refrigerated, the rest time will be longer....about 90 minutes. I test it buy pressing two wet fingers into the dough a little. If it springs back immediately, it needs more time to rest. If it springs back very slowly, then it's ready to bake.

This would be a good time to preheat your oven to 350' F

Note: your dough may not double in size during this rest period (it's sometimes the nature of the no-knead beast). Often times you will have what's called an "oven spring"...where you will see an increase in volume during the baking process.

Once its done resting, brush the top with an egg wash and sprinkle with raw sugar if desired.

Bake in a preheated 350' oven for about 45 minutes or until the inside temperature of your bread is 185' F.

Remove from pan and allow to cool completely on a rack.

DO NOT cut into the bread until it has cooled completely. I know...its sooo tempting. It smells so very good and the idea of fresh warm bread is drawing you in. But trust me. The bread needs to cool. If you cut into it while it's still warm, you will end up with a funky texture inside. Allowing the bread to cool completely will give it the best flavor and texture. Plus, it's easier to slice. Btw....an electric knife is a wonderful tool to use for slicing your bread.

Do you want to get a little fancier? Let's do a simple 2 strand braid.

Take the initial ball that you formed in the beginning and divide it in half, rolling each portion into wide ovals.

Sprinkle each oval with cinnamon sugar and raisins then roll, starting from the long end. Press the end to the dough to seal.

Take both "ropes" and carefully place them on a parchment paper lined cookie sheet (seem side down). Pinch together the top ends.

Gently twist the rolls together so they are intertwined then pinch the end together and tuck it underneath.

Cover with plastic wrap and allow to rest (40 minutes if used right away, 90 minutes if the dough had been stored in the fridge).

Brush with an egg wash and sprinkle with raw sugar.

Bake in a preheated 350' F oven for about 35 minutes, until the inside temperature is 185'.

Allow to cool completely on a rack before slicing.

You don't want to go through all this? You have some dough leftover? Make that initial ball of dough and allow it to rest as is on a parchment paper lined cookie sheet. Time frames are the same as above. Just before baking, dust the top lightly with flour, score the top with an X (about 1/4 deep slices) and bake as above.

If you want a firmer, crispier crust, put a baking pan in the bottom of your oven during the preheating time. When you put your loaf into the oven, pour 1 cup of hot water in the bottom pan...this will create a nice steam in your oven and give you a more rustic, artisan type of crust.