And please remember: This is not your grandmother’s bread, or at least it’s not your grandmother’s method of making bread. So don’t be thrown off by the wetness of the dough (it’s very wet); the temperature of the water added (it’s cool, not warm); or the temperature at which the dough first rises (it’s room temp, not warmer).
The only downside to this recipe is the need to plan ahead. Even though mixing the dough takes no time at all (30 seconds), you have to let it rise for at least 12, and preferably 18, hours. Then, after you’ve shaped it into a loaf (another 30 seconds), it needs to rise for yet another hour or two. Finally, it takes 45 to 60 minutes for the bread to bake, and it has to cool completely before you can eat it.
But if you can deal with the amount of time necessary for the dough to set up, you may find yourself eating really scrumptious, fresh and healthy artisanal bread several times a week. And every time you bake one of these loaves, your whole house smells wonderful.
NO-KNEAD WALNUT-ROSEMARY BREAD
Start to finish: 14 hours (20 minutes active)
Makes 1 loaf (10 servings)
1/2 cup (50 grams) coarsely chopped walnuts
2 cups (266 grams) bread flour
1 cup (133 grams) whole-wheat flour
11/4 teaspoons (8 grams) table salt
3/4 teaspoon (2 grams) instant or rapid-rise yeast
2 tablespoons (6 grams) chopped rosemary
11/3 cups (350 grams) cool water (55 to 65 degrees)
Additional flour, wheat bran or cornmeal, for dusting
Heat the oven to 350 degrees.
Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes. Set aside to cool.
Once the nuts are cooled, in a medium bowl, stir them together with both flours, the salt, yeast and rosemary. Add the water, and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds. The dough should be quite wet and tacky. If it is not, add 1 to 2 tablespoons more water. Cover the bowl, and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.