Easy No-Kneed Whole Wheat Bread

Whisk together in a big glass bowl:

2c whole wheat flour

1c all purpose flour

2T ground chia and flax seeds

1½t Himalayan pink salt

Stir and dissolve the following:
1½t active dry yeast
¼c dark brown sugar
1½c very warm water

Dough after 8 hours in a warm place

Pour the liquid into the big bowl with the dry ingredients. Mix well with a heavy wooden spoon. Cover the bowl and put in a warm place for 8-12 hours.

Turn the dough out onto a well-floured countertop. It will be very loose and sticky. Flour your hands and move the dough, folding it in half, adding flour to keep it from sticking. Do this for a couple minutes then put into a big bowl lined with parchment paper.

Preheat the oven to 425° also preheating the top and bottom of an oven safe large casserole or dutch oven. When the oven is ready, transfer the dough and parchment paper to the preheated container. Cover and bake 30 minutes. Uncover and bake an additional 10 minutes to crisp and brown the top. Cool before slicing.

This turned out great. I'll be trying rye and other grains in the near future. . .Lin

Banana-Craisin-Pecan Yeast Rolls

2 mashed ripe bananas
1 egg
2T melted butter, coconut oil, or olive oil

In a big glass bowl, mash the bananas and stir in the egg and oil, or melted fat.

1/2c golden raisins or craisins

1/3c ground chia + flax seed

1-2t pumpkin pie spice

1t active dry yeast

1t brown sugar

1/2t salt

1/2c chopped pecans

2c bread flour

In a smaller bowl, stir this group together. Add this to the big glass bowl and combine well, using a heavy wooden spoon or silicone spatula, until all the flour is incorporated, the dough is sticky but pulls away from the bowl a little.

Cover and let rest about 1½-2 hours, in a warm place, until the dough doubles in size. I put mine in the oven with the interior light on.

Fold the dough a little, and poke it to release any air bubbles. Transfer it to a floured surface. I like to use corn flour for this. Move the dough around so the entire ball is covered in flour, pat it down flat and cut it into 9 equal pieces.

Flour the surface again, then shape each piece, pulling, folding, then rolling, into a smaller ball. Put these in a 9" square, non-stick, or oiled glass pan. Cover and let rise again until double in size, about 45 minutes this time.

Bake at 375° for 15-20 minutes and savor the scent in your kitchen.  The rolls are not light and fluffy, they're more heavy and. healthy!

Here's what's left after a few were eaten. One on top, cut, buttered, now just awaiting a sprinkle of spiced sugar, and a quick heating in the microwave. Mmmm...

What a perfect fall day this has been. I worked on other 'house things' while making these rolls, listening to a favorite of mine, Ingrid Michaelson. .😊. .Lin