Jul 28, 2015 Mar 7, 2015
I have stopped buying bread. When it’s this easy to make your own homemade bread with no work and no kneading, and you can eat it fresh and hot from the oven, this is the only way to go. No knead breads are so flexible and forgiving, you can create your own like I did. I’ve made several different versions so far but this is my favorite one.
This loaf is super crusty when it’s first baked and by the second day, it’s not crusty (no breads are the second day) but it’s still a fabulous moist loaf that’s easy to slice and eat. I make it with three equal parts of whole wheat flour (not whole wheat pastry flour), rolled oats, and bread flour or all purpose flour. I would love to make it 100% whole grain but it’s just too dense for me.
This loaf joins my growing list of no knead breads that I’ve made so far:
~ Plain Faster No Knead Bread (click here)
~ No Knead Whole Wheat Fruit & Nut Loaf – I love it!! (click here)
~ No Knead Rye Bread (click here)
~ Whole Wheat Greek Olive Bread (click here)
~ Ten Grain No Knead Bread (click here)
That’s five more ways to make this easy bread. My first recipe for faster no knead bread works well with the faster, same-day method because it uses bread flour or all-purpose flour. But when you start adding whole grains like this new multigrain bread, it really needs the overnight method. It takes more time but still no work at all.
Here’s how I do it. In the evening around 9-10:00 p.m. I mix the ingredients together (takes 2-3 minutes) and let them sit overnight. The next morning around 8-9:00 a.m. I proceed with the final steps and by noon, I have a fresh, hot, crusty loaf of delicious homemade bread. Click here for the recipe. – Jenny Jones
Apr 9, 2014
This morning I baked my simple whole wheat bread and I forgot just how easy it is. It’s only one rise and the whole thing, start-to-finish, takes just an hour and a half. It’s a soft loaf, perfect for French toast. That’s what I plan to make with it tomorrow. Today I just sliced it while it was still warm and put a little butter on it and had it with scrambled eggs.
I love homemade bread… the smell… and the taste… you just can’t buy it anywhere. I also made homemade tortillas (they disappear quickly around here) and I also worked on my Polish bigos recipe. … just sharing… – Jenny Jones
Nov 4, 2013
If you think this beautiful bread looks good, wait until you taste it! You’ve never had cinnamon-raisin bread like this. It’s a braided loaf and each of the ropes in the braid is filled with delicious tunnels of brown sugar and cinnamon. And guess what? You can make this amazing cinnamon-raisin bread without butter. I created this loaf out of necessity. I was so frustrated trying to make a spiral loaf of cinnamon bread. Every time I sliced it, there were big gaping spaces in the bread so I finally decided to try a braided bread.
Making a braided bread, like egg bread or challah, is pretty easy. You just cut the dough into thirds, roll the three pieces into long ropes and braid away. What I’ve done is just flatten the ropes and fill them with a little softened butter, brown sugar and cinnamon. (I’ve also used transfat-free margarine, which is my butter of choice so either way works) I didn’t know what to expect when I tried it but the results were amazing!
When I sliced the bread for the first time, I couldn’t believe how beautiful it was inside and how the brown sugar & cinnamon filling actually created tunnels of cinnamon throughout the bread. It’s a different pattern with every loaf but there is always a beautiful stream of brown sugar & cinnamon tunnels throughout the loaf. So I’m calling it Tunnels of Cinnamon Bread. It’s beautiful. It’s delicious. And I’m so proud of this very special bread. Click here for the recipe. – Jenny Jones
Is there anything better to have with a salad than garlic bread? I love it! And since I make my own garlic bread all the time, I keep it simple and fast. What I usually do is preheat the oven (actually, I make mine in a toaster oven), prepare the bread, which takes less than 5 minutes, and I set it aside. Then I make my salad and dinner. When it’s ready for the table, I pop the garlic bread into the oven. Then I warm a plate, line it with a cloth napkin, and bring the fresh warm garlic bread to the table because fresh out of the oven is the best way to have it. And oooh, that smell!
I like to use thick slices of sourdough bread because you get a soft, golden top and nice crispy edges. And any day that I bake a loaf of bread, that’s always a garlic bread day. If you’ve ever had homemade garlic bread on homemade bread, well… I’m pretty sure you had three slices! My easy recipe makes two slices so double it up if you need more. Line your baking sheet with foil and there’s no cleanup.
There are lots of things people add to garlic bread like herbs or fresh parsley but I don’t think it’s needed. Try my version and let me know if you agree. Click here for the recipe. – Jenny Jones