Well, y’all, I’d like to let y’all quietly know, not being braggadocious but satisfied, I’ve been writing this blog for seven years. January 7, 2012 is the anniversary date of my first post. Looking at that post I cringe at the photos, in fact I just deleted all but one. The exposure, color and dimension were way off but it was all I knew. I’ve learned so much these seven years. I recall feeling positively terrified to hit the “publish” button, as if the world would rush in and brand me a fraud. I still feel that shyness and pull back. Last week I made a “sock it to me” cake, harking back to the 60’s, and when I realized having it in the house was wreaking havoc on my diet, my younger sister, Pamela, suggested I call our friend, Joy C., and take half of it to her house. Joy has two, new grand-babies and has lots of family dropping by her house so it would have been perfect. Except I began feeling as though the cake just wasn’t good enough. “I can’t take this over there”, I thought as my husband and I scarfed it down. “It’s not perfect and the crust needs work and, and, and…”. I should have taken it. But there will be other goodies to share. As I think back to so many failures and a few successes I have to say it’s pretty much been well worth the effort. My friends and family have given me an incredible amount of support. And one of my posts even went viral, Key Lime Pound Cake with Key Lime Cream Cheese Icing:) Although I continue to struggle with the social media numbers, I try to stay focused on what I’m producing… what I’m giving you, the reader. Whatever talent I have, cooking and writing, my goal is to make your day…well, better. I hope to bring you pleasure through my writing and photos even if you don’t prepare the recipe. Many years ago cookbook writer and designer, Lee Bailey, snapped at me during one of his book signings, “Don’t just look at the pictures! Read the book!”. Why didn’t you just stab me in the heart, Mr. Bailey? Plus I cried when I got to our car. Y’all, I know you don’t try many of the recipes and that’s okay. I get the need for eye candy with maybe a chuckle or two for good measure to bring a little sunshine into your workweek. So I’ll continue with my “stories” and do my best to bring you gorgeous, glorious food photography. And if you decide to try a recipe or two, well, that’s nothing but lagniappe!
Y’all, this bread takes a while because there’s an overnight dough rise, but, honey, ain’t no kneading or punching down involved. Yay for that, right? The yeast gets foamy in the water and honey, the dry ingredients are mixed in, the bowl is covered and you walk away. Plus the longer the dough sits out the more tender the seeds become and the flavor is heightened significantly. The dough can sit out for up to 24 hours, pretty great, huh? Feel free to play with different combinations of flours and seeds in view of the fact this bread is super forgiving. As with any bread you bake, it is essential you allow the baked bread to cool completely before slicing. Oh, and a good, sharp bread knife ensures pretty slices.
No-Knead Whole Wheat Seed Bread
- 2 teaspoons yeast
- 2 teaspoons honey
- 2 cups water, 100°-115°
- 2 cups buttermilk, room temperature
- 1 cup beer, dark or light, room temperature
- 4 1/2 cups whole wheat flour
- 2 cups wheat berries or spelt berries, hulled
- 1 1/2 cups raw, unsalted sunflower seeds
- 1 cup raw, whole flax-seed
- 1/2 cup sesame seeds
- 1/4 cup millet seed
- 3 teaspoons salt
- wheat bran or rolled oats for topping
- In a large mixing bowl combine yeast, honey and water. Mix well and set aside for 5-10 minutes until foamy.
- Add beer and buttermilk to yeast mixture.
- In a separate bowl mix all the dry ingredients except wheat bran or oats.
- Add the dry ingredients to the yeast mixture and mix for 10 minutes using a standup mixer or by hand.
- Cover dough loosely with plastic wrap and allow it to sit in a warm corner for at least 10 hours but no more than 24 hours.
- To bake: Pre-heat oven to 350° and butter or oil well 2 8×4 loaf pans.
- Divide dough equally between the two pans, smooth tops and sprinkle wheat bran or oats lightly over the top of each loaf.
- Bake 1 hour and 30-40 minutes or until internal temperature reaches 190°.
- Cool loaves in pans on a cooling rack for 5-10 minutes then remove from pans and continue cooling on rack.
- Cool completely prior to slicing.