{"id":11704,"date":"2017-08-18T08:30:39","date_gmt":"2017-08-18T13:30:39","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?page_id=11704"},"modified":"2017-08-20T16:55:40","modified_gmt":"2017-08-20T21:55:40","slug":"long-rise-no-knead-ancient-grains-bread","status":"publish","type":"page","link":"https:\/\/debslunch.com\/debslunchblog\/recipes\/long-rise-no-knead-ancient-grains-bread\/","title":{"rendered":"Long rise no knead ancient grains bread"},"content":{"rendered":"<p><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrains.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-11730\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrains-400x400.jpg\" alt=\"\" width=\"400\" height=\"400\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrains-400x400.jpg 400w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrains-150x150.jpg 150w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrains-144x144.jpg 144w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrains.jpg 650w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>We love the ancient grains bread from Whole Foods, so when I saw this <a href=\"http:\/\/www.kingarthurflour.com\/recipes\/no-knead-rustic-ancient-grains-loaf-recipe\">King Arthur recipe<\/a>, I thought I&#8217;d try it.<\/p>\n<p>The recipe&#8217;s written for their ancient grains flour blend, which is gluten-free, amaranth, millet, sorghum, and\u00a0quinoa flours, but I didn&#8217;t have any. I thought I&#8217;d use whole wheat and spelt flour, but I didn&#8217;t have any spelt flour, either. So here&#8217;s what I used:<\/p>\n<ul data-serverid=\"ingred-parent\">\n<li data-serverid=\"IngredientLine\">1 1\/4 cups room temperature water (about 75\u00b0F)<\/li>\n<li data-serverid=\"IngredientLine\">1\/4 cup honey<\/li>\n<li data-serverid=\"IngredientLine\">2 cups unbleached flour, plus another about 1 1\/2 cups<\/li>\n<li data-serverid=\"IngredientLine\">1 cup whole wheat flour<\/li>\n<li data-serverid=\"IngredientLine\">1 cup <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/pompanoosuc-porridge\">King Arthur Pompanoosuc Porridge<\/a>, which is steel-cut oats, bulgur wheat, and flax seed (but you could use any combination of flaked or cracked grains &amp; seeds that you like; millet, rolled oats, sunflower, etc.<\/li>\n<li data-serverid=\"IngredientLine\">1 teaspoon salt<\/li>\n<li data-serverid=\"IngredientLine\">3\/4 teaspoon instant yeast<\/li>\n<\/ul>\n<p>I mixed it up, and let it rise overnight in a plastic bucket with a lid. It was a really wet mix, but I thought the cracked grains needed ample liquid to soak. The next day, I put it into the mixer bowl and machine-kneaded in the extra 1 1\/2 cups of flour. I lined a metal bowl with parchment paper and made the dough into a ball, and left it to rise while we biked to the farmers market. I heated a cast iron Dutch oven to 400\u00b0, dropped the dough in, and clapped the lid back on. It sank at first but then rose again in the oven. I baked it for 30 minutes covered, and then 15 uncovered.<\/p>\n<p>I think this is just the start of recipe development.<\/p>\n<p>It makes great toast.<\/p>\n<p><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrainstoast.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-11721\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrainstoast-376x450.jpg\" alt=\"\" width=\"376\" height=\"450\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrainstoast-376x450.jpg 376w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2017\/08\/ancientgrainstoast.jpg 543w\" sizes=\"auto, (max-width: 376px) 100vw, 376px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We love the ancient grains bread from Whole Foods, so when I saw this King Arthur recipe, I thought I&#8217;d try it. The recipe&#8217;s written for their ancient grains flour blend, which is gluten-free, amaranth, millet, sorghum, and\u00a0quinoa flours, but I didn&#8217;t have any. I thought I&#8217;d use whole wheat and spelt flour, but I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":402,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11704","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/11704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=11704"}],"version-history":[{"count":9,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/11704\/revisions"}],"predecessor-version":[{"id":11735,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/11704\/revisions\/11735"}],"up":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/402"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=11704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}