This is a simple, stir in the bowl bread that you can mix up and leave to rise for hours before baking. If your kitchen is warm, the bread should rise in 10-12 hours. In a cold kitchen, the bread may need 18 hours or so. I recommend getting the dough started in the morning (after you feed your starter), adding more ingredients after 6-8 hours, and then letting the dough rise overnight to bake the next morning. If you over-proof the dough, as I did (the bread was ready to bake in the morning, but I wasn't ready to bake it until the afternoon--oops), the bread will taste great but lack a nice domed top. The bread is soft, squishy, and yeasty but not very sour because of the tempering effect of the honey. Sesame seeds dress up the top of the bread and add a nice crunch. This is a good bread for sandwiches as well as eating "as is" or with butter and jam.
No Knead Honey-Sesame Wheat Bread -- Makes 1-2 loaves
1 cup of sourdough starter/discard
1 cup of water
1 cup of all-purpose flour
1 cup of white whole-wheat flour
In a large bowl, combine the starter and water. Stir in the all-purpose flour and white whole-wheat flour and let the mixture sit, lightly covered, for 6-8 hours. Then stir in:
1 cup of all-purpose flour
1 cup of white whole-wheat flour
1 1/2 teaspoons of salt
3 tablespoons of canola oil
1-2 tablespoons of honey (less or more depending on how sweet you like your bread)
Beat the mixture with a large or wooden spoon until everything has been incorporated and the dough/batter is smooth. Spray 1 very large loaf pan or two 8 x 5-inch loaf pans with non-stick cooking spray. Pour the dough/batter into the prepared pan/pans and smooth it out. Cover the dough/batter loosely with plastic wrap coated with non-stick cooking spray. Let the dough/batter rise for about 12 hours or until about doubled in size. Sprinkle on:
1-2 tablespoons of sesame seeds
Spritz the top of the dough (and seeds) with a little non-stick cooking spray and bake the bread in an oven preheated to 350 degrees for 30-45 minutes or until a digital thermometer registers 190 degrees. Le the bread cool before slicing it.
