It has been almost a year since I last blogged about No-Knead Bread. For awhile I was chronicling my every attempt to perfect my no-knead bread technique (click here for search results) but I honestly haven’t made the bread in awhile.
On a recent trip to Philadelphia I had this AMAZING roasted garlic bread at a restaurant called Supper. I knew that I had to recreate it when I returned home. And since the only bread that I make is no-knead bread I figured I would just adapt that recipe.
While the bread at Supper was pretty much just garlic I decided to throw in some caraway seeds to make it more reminiscent of a garlic rye bread.. The great thing about the no-knead bread recipe is that it can be so easily adapted. I just mixed in the roasted garlic and caraway seeds during the initial mixing and I was good to go.
The bread turned out fantastic. Next time I would use more than a head of garlic and maybe leave some more chunks in it. The combination of garlic and caraway worked really well together and made some great sandwiches later in the week.
Roasted Garlic and Caraway No-Knead Bread
3 cups (430 grams) all-purpose or bread flour, more for dusting
1 5/8 cups (345 grams) water
¼ teaspoon (1 gram) instant yeast
1¼ teaspoons (8 grams) salt
1 head roasted garlic (cloves removed and mashed)
1 tbsp caraways seeds, plus more for sprinkling
Coarse sea salt for sprinkling
1. In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Mix in the roasted garlic and 1 tbsp caraway seeds. Cover bowl with plastic wrap. Let dough rest between 12 and 18 hours at room temperature.
2. When the dough surface is dotted with bubbles the dough is ready. Place dough on lightly floured work surface, sprinkle with flour and fold it over itself once or twice. Cover with plastic wrap (loosely) and let rest for 15 minutes.
3. Place a sheet of parchment paper in a skillet (approx 10-12 inches). Dust lightly with flour. Transfer dough to parchment in skillet, cover loosely with plastic wrap and allow to rise for another two hours. The dough is ready when it has almost doubled in size and it does not readily spring back when poked. Sprinkle top of dough with caraway seeds and sea salt and cut a 2-inch slash across the top.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 4- to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Transfer dough on the parchment into the pot and cover with lid and bake for 30 minutes. Remove the lid and bake for another 15 to 30 minutes until the loaf has browned. Cool on a rack.
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I am, naturally in awe of anyone who makes their own bread. Me and bread, we don’t have the best relationship so I will just have to live vicariously through you! Love the flavours of this one!
Can I use whole wheat bread flour or should I use a combo of whole wheat bread flour and regular bread flour? I use whole wheat bread flour for a country italian loaf that I make which requires bread flour and it comes out fine, but I was wondering what you think? This bread looks fabulous. We’re in for a snowstorm this weekend, and this bread looks delicious maybe with some lentil soup or potato-leek soup!!
I’d mix whole wheat and white OR use all whole wheat with a tbsp or so of gluten flour.
Good luck!
That’s a fantastic looking loaf of bread. I love baking no-knead bread. The only thing I’ve ever mixed in mine were dried cranberries and walnuts. I need to make this bread…yum!
This makes me want to try my hand at bread again. Yeast and I haven’t been the best of friends. It looks rustic and yummy.
Hi,
Garlic bread sounds awesome!
For a great guide on growing your own garlic see below.
http://www.wascene.com/home-garden/grow-your-own-garlic/
Regards,
Jim