bagel bread

our friend Karyn gifted us this fabulous, no fuss bread recipe.  i have to admit, that after using a starter, making bagels and the tedious process of hearth breads, i was skeptical about this "no knead" bread. how could a bunch of flour, yeast and water just sit for 18 hours and then bake into something tasty? 

well, it did. 

the recipe below works best in a 3 1/2 quart enameled cast iron pot with lid or dutch oven ~ remember, start this the day prior to when you want to serve it.

4 cups whole wheat flour

2 cups all purpose flour

1/2 tsp yeast

2 1/2 tsp sea salt

3 1/4 cup water 

(stir the above ingredients until blended)

cover bowl with plastic wrap and a heavy plate, allow to rest at room temp (70*) for 12 - 18 hours.

dough is ready when little bubbles appear on the surface.

heat oven to 450* and pour dough into lightly greased dutch oven, sprinkle the top with a mixture of the following:

dried onion flakes

dried garlic 

sesame seeds

poppy seeds

caraway seeds

sea salt.....(hence the name Bagel Bread, as these are our bagel toppings)

bake for 30 minutes with the lid on,

remove lid and finish baking for 15 more minutes.

let cool on wire rack.

recipe is easily cut in half 

bings & rice

a cheap, easy and fortified meal for two.

BEANS:

1 cup dried black beans

for quick soak method follow these directions - 

start in early afternoon.

place beans in heavy pot and cover with about 3 inches cold water.

bring to a boil.

let boil for 2 minutes.

remove from heat and cover, let sit for 1 - 3 hours.

drain water. rinse pot. put beans back in with 3 inches cold water.

bring to a boil.

let boil 2 minutes.

remove from heat, drain, rinse pot. put beans back in pot with:

half a red onion, minced.

4 cloves garlic, peeled and left whole.

1 6" piece kombu.

1 1/2 inches cold water.

bring to a boil, reduce to simmer, cover and cook for 40 minutes.

check to see if beans are getting soft & if they need more water.

put in 1 tbls sea salt.

simmer for another 45 minutes to an hour...until soft.

reserve 1/2 cup liquid and drain the rest, removing kombu.

 keep beans in colander while you:

place the remaining ingredients in pot over medium heat:

1 TBLS butter

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

1/2 tsp turmeric 

1/4 tsp cayenne 

stir for 1 minute, then add 1/2 cup reserved bean liquid & deglaze the spices.

add beans back in and heat, mashing some as you stir. keep warm until ready to serve, but do not let dry out.

RICE:

about an hour before you are ready to eat make your rice.

1 cup of brown basmati in pot with tight fitting lid.

2 cups cold water.

1 TBLS evoo.

bring to a boil, reduce to low, cover and cook until done, 1 hour undisturbed.

take off heat & let sit for 15 minutes.

fluff with fork

add in juice of one lime, salt and minced garlic.

at your table set out salsa, sour cream with fresh green onion, hot sauce and grated cheese.  place beans and rice together in a warm serving bowl.

quickly fry up some corn tortillas in a cast iron skillet and throw em on a plate.

let everyone assemble their own snack.