Well... I just made our favorite breakfast bread - my variation on the no-knead recipe
(mostly) whole wheat cinnamon currant walnut bread
So, to bake the bread tomorrow:
Today, in a large bowl, mix 1.5 cups unbleached all purpose and 1.5 cups whole wheat flour, 3 tbsp sugar, 1 cup currants (small raisins), 1 cup chopped walnuts, 2 tbsp cinnamon, 1 tsp salt and 1/4 tsp yeast. (just whisk it all together) - with a wooden spoon add 1 5/8 cups water and stir until mixed - it will be a sticky mass - no worries. Cover it with plastic wrap and leave it on your kitchen counter for 12-18 hours.
tomorrow - flour a work surface, turn the dough out onto it, and just flip it onto itself a few times using a pasty scraper - cover with a towel and let it rest for 15 min.
Flour a cotton towel well, put the dough onto it, forming it into a ball - cover with the other side (also floured) - let the dough rest for 2 hours.
30 min before the 2 hours is up, put a medium sized heavy covered pot into the oven and preheat to 450 (we use the medium sized Le Creuset, wrapping the top black knob with aluminum foil).
When the 2 hours is up, unwrap the towel (use floured hands to ease the dough away if it sticks) - remove the hot pot from the oven and uncover, and ease the dough ball into the pan (I just turned it onto a well floured hand and tossed it in) - cover and bake at 450 for 30 min.
Uncover and bake for an additional 5-10 min or until it is as dark as you like.
We slice and toast it, then spread creamed honey and cinnamon on top (butter first if you want to be extra decadent)!
That, my friends, is breakfast tomorrow morning! (I let it cool and sliced it in half, then into slices and into a freezer bag - so it will be several breakfasts!).
If you try it, let me know what you think. It is the easiest great bread I've ever made.
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