{"id":5,"date":"2007-11-17T22:56:00","date_gmt":"2007-11-17T22:56:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=5"},"modified":"2007-11-17T22:56:00","modified_gmt":"2007-11-17T22:56:00","slug":"whole-wheat-sourdough-onion-no-knead-bread","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2007\/11\/whole-wheat-sourdough-onion-no-knead-bread\/","title":{"rendered":"Whole Wheat Sourdough Onion No-Knead Bread"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/bp2.blogger.com\/_kufElHa-EkM\/Rz9x3yi6LEI\/AAAAAAAAAAM\/Ki7XNtae-w8\/s1600-h\/IMG_1384_2.jpg\"><img decoding=\"async\" style=\"float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;\" src=\"http:\/\/bp2.blogger.com\/_kufElHa-EkM\/Rz9x3yi6LEI\/AAAAAAAAAAM\/Ki7XNtae-w8\/s320\/IMG_1384_2.jpg\" border=\"0\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5133947303500590146\" \/><\/a>If you haven&#8217;t heard about the no-knead bread craze popularized by a <a href=\"http:\/\/www.nytimes.com\/2006\/11\/08\/dining\/081mrex.html?_r=1&amp;oref=slogin\" target=\"_blank\">New York Times article<\/a> last year, you are missing out. Dirt easy to make and wonderfully crusty and delicious, no-knead bread is very amenable to modifications. Of course for my first attempt I couldn&#8217;t do just a simple white bread. I had to doctor it up. The basic recipe ingredients for the standard bread are:<\/p>\n<div>3 cups flour<\/div>\n<div>1 1\/2 tsp salt<\/div>\n<div>1\/4 tsp yeast<\/div>\n<div>1 1\/2 cup water<\/div>\n<div><\/div>\n<div>That&#8217;s it! Just mix it up, cover it with plastic, and let it rise for about 18 hours. Fold the dough a few times and let it raise in a bowl with a floured towel inside. Let it rise again for a couple of hours. Pop it into a hot cast iron pot in a 500 degree oven. Bake it for 30 min covered and 15 minutes at 450 degrees uncovered.<\/div>\n<div><\/div>\n<div>For my bread I substituted one cup of all purpose flour with 1 cup of whole wheat flour. I added 1\/2 cup of dehydrated onions and 1\/2 cup of my sourdough starter that I have been culturing for a couple of months. I was very pleased with the results. It has a terrific chewy crackly crust and a soft moist interior. I let the second rise go for 2.5 hours but it probably could have risen even more.<\/div>\n<div><\/div>\n<div>For video tutorials on the no-knead bread method (and lots of other good information about bread) check out the <a href=\"http:\/\/www.breadtopia.com\/basic-no-knead-method\/\" target=\"_blank\">breadtopia web site.<\/a><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>If you haven&#8217;t heard about the no-knead bread craze popularized by a New York Times article last year, you are missing out. Dirt easy to make and wonderfully crusty and delicious, no-knead bread is very amenable to modifications. Of course for my first attempt I couldn&#8217;t do just a simple white bread. I had to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[5],"tags":[3,4],"class_list":["post-5","post","type-post","status-publish","format-standard","category-bread","tag-no-knead","tag-sourdough","entry"],"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/5","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/5\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=5"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=5"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}