This recipe is from Chatelaine…the bread is wonderful. So easy to make. If you wish to bake it in the morning, start it the afternoon before.
NO-KNEAD BREAD WITH BRAN
3 CUPS ALL-PURPOSE FLOUR
¾ CUP WHEAT BRAN
¼ TSP INSTANT YEAST
1¼ TSP SALT
1 2/3 CUP WATER
STIR 3 CUPS FLOUR WITH WHEAT BRAN, YEAST & SALT IN A LARGE BOWL. STIR IN 1 2/3 CUPS WATER UNTIL BLENDED. THE DOUGH WILL LOOK WET & STICKY. COVER BOWL WITH PLASTIC WRAP. LET DOUGH REST AT LEAST 12 HOURS, PREFERABLY 18, AT ROOM TEMPERATURE. DOUGH IS READY WHEN ITS SURFACE IS DOTTED WITH BUBBLES.
TRANSFER DOUGH TO A WELL-FLOURED SURFACE. SPRINKLE WITH ABOUT 1/3 CUP MORE FLOUR & FOLD IT OVER ON ITSELF ONCE OR TWICE. DOUGH WILL STILL BE VERY SOFT. COVER LOOSELY WITH PLASTIC WRAP & LET REST ABOUT 15 MINUTES.
SCATTER A GENEROUS HANDFUL OF FLOUR ALL OVER A COTTON (DO NOT USE TERRY CLOTH) KITCHEN TOWEL. SET ASIDE. USING JUST ENOUGH FLOUR (ABOUT ¼ CUP) TO KEEP DOUGH FROM STICKING TO THE WORK SURFACE OR YOUR FINGERS, GENTLY & QUICKLY SHAPE DOUGH INTO A BALL. PLACE DOUGH SEAM-SIDE DOWN ON PREPARED TOWEL & DUST WITH MORE FLOUR. COVER WITH ANOTHER COTTON TOWEL. LET STAND AT ROOM TEMPERATURE UNTIL DOUBLED IN VOLUME, ABOUT 2 HOURS. WHEN IT IS READY, DOUGH WILL NOT READILY SPRING BACK WHEN POKED WITH A FINGER.
PREHEAT OVEN TO 450F FOR AT LEAST 30 MINUTES BEFORE DOUGH IS READY.
PUT A 6–8L HEAVY COVERED POT (STAINLESS STEEL OR ENAMEL) IN OVEN AS IT HEATS. WHEN DOUGH IS READY, CAREFULLY REMOVE POT FROM OVEN & PLACE ON A HEATPROOF SURFACE. REMOVE TOP TOWEL FROM DOUGH. SLIDE YOUR HAND UNDER THE OTHER TOWEL & TURN DOUGH OVER INTO POT, SEAM-SIDE UP; IT MAY LOOK MESSY. (DON’T WORRY ABOUT THE FLOUR IN THE POT.) WITH OVEN MITTS, SHAKE PAN ONCE OR TWICE IF DOUGH IS UNEVENLY DISTRIBUTED; IT WILL STRAIGHTEN OUT AS IT BAKES. COVER WITH LID & BAKE IN CENTRE OF OVEN FOR 30 MINUTES. REMOVE LID & CONTINUE BAKING UNTIL TOP OF LOAF IS GOLDEN BROWN, 15 TO 30 MORE MINUTES. REMOVE BREAD TO A RACK TO COOL.