tag:blogger.com,1999:blog-24141461.post6577380870475464244..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: FINALLY! NO-KNEAD, CRUSTY ALMOST-ALL WHOLE WHEAT ARTISAN BREAD BAKED IN A POT!Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-24141461.post-61422874758858463832011-01-14T17:18:12.036-08:002011-01-14T17:18:12.036-08:00Anonymous, you can follow the original version her...Anonymous, you can follow the original version here: <br />http://veganfeastkitchen.blogspot.com/2007/01/gorgeous-holey-crunchy-crust-no-knead.html<br />with the changes I outlined here:<br />http://veganfeastkitchen.blogspot.com/2008/03/5-minute-no-knead-yeast-bread-and.html<br />using all white flour.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-66569497055571126872011-01-14T17:04:34.679-08:002011-01-14T17:04:34.679-08:00I can't eat whole wheat (too high in oxalates)...I can't eat whole wheat (too high in oxalates). Did you say you had a version with white flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-49482447418571692132010-02-03T13:44:24.330-08:002010-02-03T13:44:24.330-08:00Thanks so much for your recipe! I've made thre...Thanks so much for your recipe! I've made three loaves over the past two weeks (halving the recipe and making one loaf out of it). I've halved the sugar and increased the water by 2T. The last loaf I increased the rise time to 20 hours for the first rise and 2 for the second, and found it lighter and even more flavorful. I'm about to try it with some added seeds and nuts next :) Thanks for such an easy, adaptable and delicious bread!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-50685989608727193172010-01-20T14:48:20.719-08:002010-01-20T14:48:20.719-08:00Bryanna,
True, the clay pot is hot and dry after ...Bryanna,<br /><br />True, the clay pot is hot and dry after 30 minutes in the oven. Don't forget to put the cover/lid on it while preheating or else it will break. I still put a parchment paper on the bottom of it. I should try it without the parchment. I would think that it will give it a crispy crust from the hot clay. It should not stick since it is clay (like baking pizza).<br /><br />Debbiespiceislandveganhttps://www.blogger.com/profile/13993360181907389563noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-73026519265162722772010-01-19T11:05:50.525-08:002010-01-19T11:05:50.525-08:00Hi, Debbie1 Well, you never know til you try, do ...Hi, Debbie1 Well, you never know til you try, do you? I just assumed that, since you were supposed to put the clay bakers in the oven wet, thta after all that reheating, it would be all dried out by the time the bread got in there. But, since you say it works, I will try it and revise the recipe instructions! Heaven knows, i have enough clay bakers!! Thanks, Debbie!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-40957440447852084562010-01-19T08:30:39.042-08:002010-01-19T08:30:39.042-08:00Hey Bryanna,
I used my clay pot to bake the bread...Hey Bryanna,<br /><br />I used my clay pot to bake the bread before. I soaked in water and then reheat for 30 minutes. It says here not to use unglazed clay vessel. Do you mean claypot? Why not?<br /><br />Debbiespiceislandveganhttps://www.blogger.com/profile/13993360181907389563noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-58301779058017493842010-01-19T04:43:40.208-08:002010-01-19T04:43:40.208-08:00Amazing! Thanks Bryanna, I'm trying this.Amazing! Thanks Bryanna, I'm trying this.Marienoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-62707573136323592682010-01-16T19:25:35.164-08:002010-01-16T19:25:35.164-08:00NessaAnn: Thanks! I've run out of hard white...NessaAnn: Thanks! I've run out of hard white wheat, so I have to order some. I'll try it with 100%-- but i do like this one!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-91932108328735773602010-01-14T19:44:04.748-08:002010-01-14T19:44:04.748-08:00I LOVED your whiter version and now it is the only...I LOVED your whiter version and now it is the only bread my entire extended family makes! I have been making mine 100% whole wheat from the beginning. I use hard white winter wheat ground fresh on a very fine setting. With the addition of gluten and sugar, as you have done, and I usually also add a dash of vinegar, the bread turns out lovely and delicious every time. <br /><br />I've also done the same general recipe as your "whiter" version but with a sourdough starter instead of yeast and it turned out marvelous.<br /><br />Thanks so much for the recipes!NessaAnnhttps://www.blogger.com/profile/08235410716507259118noreply@blogger.com