MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Wheat No Knead Peasant Bread
Categories: Breads
Yield: 1 Loaf

2 c Lukewarm (100ºF/38ºC) water
3 ts Active dry yeast
3 tb Molasses
2 ts Salt
2 c All-purpose flour
2 c Whole wheat flour
1 Egg white

In a large bowl, combine the water, yeast and molasses.
Stir until dissolved. Stir in the salt. Stir in
all-purpose flour, then stir in whole wheat flour. Coat a
deep bowl or container with nonstick cooking spray. Using
a spatula scrape the dough from the bowl into the
container. Spray the top of the dough with cooking spray
(or oil the top). Cover loosely. Let rise in a warm place
for 45 minutes or until double in bulk.

Place it in a 10" X 5" loaf pan* that has been coated
with cooking spray. Brush the top with egg white and
sprinkle on sesame seeds; cut a shallow slit down the
center of the loaf. Cover loosely with plastic wrap and
set aside to rise 45 minutes.

Preheat oven to 425ºF/218ºC.

Bake for 10 minutes at 425ºF/218ºC, then reduce oven to
375ºF/190ºC and bake 20 minutes more. (It seemed dark
enough after the first 10 minutes so I reduced the
temperature to 350ºF/175ºC for the last 20 minutes and
took the loaf out 5 minutes early.) Remove from the pan
and place on a wire rack to cool.

* If you use a 9" X 5" loaf pan you may need to remove
about a cup or so of the dough (you can use it to bake a
couple of rolls on the side.)

Adapted from: Jackie Olden's Grandma's Easy No Knead
Peasant Bread recipe

Recipe from: http://www.recipelink.com

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