MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat No Knead Peasant Bread
 Categories: Breads
      Yield: 1 Loaf
 
      2 c  Lukewarm (100°F/38°C) water
      3 ts Active dry yeast
      3 tb Molasses
      2 ts Salt
      2 c  All-purpose flour
      2 c  Whole wheat flour
      1    Egg white
 
  In a large bowl, combine the water, yeast and molasses.
  Stir until dissolved. Stir in the salt. Stir in
  all-purpose flour, then stir in whole wheat flour. Coat a
  deep bowl or container with nonstick cooking spray. Using
  a spatula scrape the dough from the bowl into the
  container. Spray the top of the dough with cooking spray
  (or oil the top). Cover loosely. Let rise in a warm place
  for 45 minutes or until double in bulk.
  
  Place it in a 10x5" loaf pan* that has been coated
  with cooking spray. Brush the top with egg white and
  sprinkle on sesame seeds; cut a shallow slit down the
  center of the loaf. Cover loosely with plastic wrap and
  set aside to rise 45 minutes.
  
  Preheat oven to 425°F/218°C.
  
  Bake for 10 minutes at 425°F/218°C, then reduce oven to
  375°F/190°C and bake 20 minutes more. (It seemed dark
  enough after the first 10 minutes so I reduced the
  temperature to 350°F/175°C for the last 20 minutes and
  took the loaf out 5 minutes early.) Remove from the pan
  and place on a wire rack to cool.
  
  * If you use a 9x5" loaf pan you may need to remove
  about a cup or so of the dough (you can use it to bake a
  couple of rolls on the side.)
  
  Adapted from: Jackie Olden's Grandma's
  Easy No Knead Peasant Bread recipe
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
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