To date, when I perceive the aroma of Bread, I just can’t resist it. I remember the smell coming to my house every morning from a nearby bakery. I think that has more to do with childhood Nostalgia. From sweet soft white Bread to Dinner Rolls, to No-knead Baguettes, to No-knead Bread rolls, and more. All the resting time you need is just about 3 hours, and you will have a beautiful loaf of crusty, no-knead dutch oven bread on your dining table. The resting time of this type of Bread usually takes between 18 to 24 hours, but this method does not require that much time which is why I call it the quick No-Knead Dutch Oven Bread. All the other time involved is just resting time. Hence the fermentation time will be extended. All the hands-on time you need is altogether less than 10 minutes because no kneading is required in making this Bread. This is a fantastic rustic bread! CRUSTY NO-KNEAD DUTCH OVEN BREADĪ very easy and astonishingly tasty, crispy artisan bread with no kneading involved. Crackle Bread, Dutch Crunch or Tijgerbrood.Ī Pause in Advent (7) Advent (6) Adventure (10) Aprons (3) Around Home (324) Art (42) Baby (3) Baking (61) Baking Books (2) Bakinig (1) Barns (7) Bead For Life (1) Bees (2) Before and After (2) Bench Monday (1) Birds (121) Blogs of Inspiration (1) Books (52) Bread (12) Bulls (2) Cath Kidston (1) Cattle (25) Celebrate (101) Charity (1) Chickens (42) Children (14) Christmas (44) Clothesline (7) Coffee (2) Comfort (28) Cooking (43) Cows (23) Denim (4) DIY (2) Do-Agains (2) Dogs (17) Drinks (6) Embroidery (82) Etsy (3) Fall (3) Family (33) Farmers Market (1) Flowers (89) Food (41) For the Record (3) Friends (6) Garden (28) Gardening (89) Gardens (2) Get-aways (1) Giving (7) Golf (7) Good Humor (5) Good Things (18) Granchildren (1) Grandchildren (118) Grandkids (1) Handcrafts (1) Handicrafts (97) Health (22) Herbs (3) History (7) Holidays (49) Home and Family (22) Home Remedies (7) Home School (1) Homemaking (67) Homeschooling (6) Honey (1) Hospitality (1) Issues (1) Journaling (7) Kitchen Renovation (5) Landscape (4) Learning (2) Livestock (89) Memories (3) Moon (21) Movies (2) Mushrooms (1) Music (27) Nature (173) Nature Birds (1) Nature.Crusty No-knead Dutch Oven Bread – An amazing bakery-style bread with a golden crisp outer crust and a soft, chewy interior with great flavor. If you use the dutch oven you will achieve a crunchy artisan-type crust.Part 2: Crackle Bread, Dutch Crunch, or Tijgerbro.Full Harvest Moon, Jupiter, Atumnal Equinox.I can't wait to see if any of you try it out and what your results are like. Thank you ALL for your sweet comments on my bread baking. Smart! I still think you might have some bits falling off as you cut your bread, but I like the look and the method used in coating loaves with seeds or grains. I have always used an egg wash and then sprinkled seeds or grains on top of my loaves before baking, but in their bread making instructions, they coat the shaped bread with egg white and then roll the whole loaf in a pan of seeds to completely coat it and then brush more egg white over that to keep them glued on. If you choose to go to this recipe, notice how the entire loaf is coated with seeds. Add to replace one of the cups of flour in your recipes.Īs I was browsing CookingBread.Com (shouldn't that be ?) I found another recipe that I'd like to try called Maple Seeded Bread. You can make it as fine or course as you like. I just dump a cup or so into my blender and whir it until it resembles flour. I have also found that I can add more fiber to my loaves by adding ground oatmeal. I prefer a lighter bread, even if it is wheat. Whenever I make a wheat bread, I add at least half unbleached flour or white flour to my flour mixture. I think frozen bread tends to be wimpy and will easily go flat when jostled too much. Scrumptious! I did end up putting three of my five loaves of crackle bread into plastic bags to store in the freezer since we really don't need to eat that much bread in a day or so.Ībout the frozen bread rolls - it's a simple way to get delicious bread without the work, however, I think I would rather make the bread using either a homemade white bread recipe or wheat recipe because the dough would stand up to the rice batter more. I left them on the counter overnight to completely cool and we had Dutch Crunch with our morning coffee. We all sampled them before padding off to bed. Served warm (not hot), these were really terrific. The result was a very crisp crust and a soft chewy interior.
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