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Recipe Detail Page
Whole Wheat No-Knead Everything Bagel Bread
Holiday 2020
If you are new to bread-baking and feel a bit intimidated by the process, consider starting with a no-knead bread recipe. No-knead bread is easy to make, requires no stand mixer and is almost impossible to mess up. This bread is baked in a Dutch oven at high heat, resulting in a crusty exterior and chewy interior. If you don’t have a Dutch oven available, a 4½ x 8½ inch (11 x 21 cm) loaf pan will suffice. The everything bagel seasoning topping pairs perfectly with the homemade cashew cream cheese!
Makes 1 loaf
3½ cups (875 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 tsp (5 mL) sea salt
1¼ tsp (6 mL) active dry yeast
2½ cups (625 mL) water, warm to touch
2 cloves of garlic, grated
1 tbsp (15 mL) black sesame seeds
1 tbsp (15 mL) white sesame seeds
1½ tbsp (22 mL) dried minced garlic
1½ tbsp (22 mL) dried onion flakes
1½ tbsp (22 mL) poppy seeds
1½ tsp (7 mL) flaked sea salt
Cashew Herb Vegan Cream Cheese (recipe follows)
1. In a large mixing bowl, whisk together the flours, salt and yeast. Stir in the water until a slightly wet dough forms (a few clumps are okay). Cover the bowl with plastic wrap and let rest for 12 hours at room temperature.
2. When ready to bake, place a round 5½ quart (5.2-L) Dutch oven in the oven and preheat to 450°F (230°C).
3. Meanwhile, turn dough onto a well-floured surface, fold in the grated garlic and shape into a ball. Shape the dough on a sheet of parchment for easy transfer to the pot.
4. Let the dough rise a second time as the oven preheats, about 30 minutes.
5. In a small mixing bowl stir together the sesame seeds, dried, minced garlic, onion flakes, poppy seeds and sea salt to create the everything bagel topping.
6. When ready to bake, brush the dough with water and sprinkle generously with the everything bagel topping. Transfer any leftover mixture into a small-lidded jar. Save for future use or sprinkle on toast!
7. Carefully remove the warm pot from the oven. Quickly flour the bottom and drop in the dough, topping-side-up. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 20 minutes. Let cool slightly before removing. Best enjoyed within 48 hours.
Makes 1 loaf
CASHEW HERB VEGAN CREAM CHEESE
This recipe features the creaminess of a traditional cream cheese, with none of the dairy. The smooth and creamy texture is achieved by soaking the cashews overnight. The addition of the nutritional yeast will provide a mild cheese flavour to the spread, but is entirely optional. Feel free to use whatever variety of fresh herbs you have on hand!
1½ cups (375 mL) raw cashews, soaked overnight in water
1 tbsp (15 mL) extra virgin olive oil
2 cloves garlic, minced
1 tbsp (15 mL) nutritional yeast (optional)
1 tbsp (15 mL) lemon juice, freshly squeezed
1½ tbsp (22 mL) apple cider vinegar
2 tbsp (30 mL) water
1 tbsp (15 mL) fresh dill, roughly chopped
1 tbsp (15 mL) fresh thyme, roughly chopped
1 tbsp (15 mL) fresh parsley, roughly chopped
1 tbsp (15 mL) fresh basil, roughly chopped
1/2 tsp (2 mL) lemon zest
Salt and pepper to taste
1. Soak cashews for a minimum of 4 hours or overnight. Drain and transfer to a powerful blender or food processor.
2. Add the olive oil, garlic, nutritional yeast (if‑using), lemon juice, cider vinegar and water. Blend on high speed in 30-second increments, scraping down the edges in between. Continue blending until mixture is smooth. If‑mixture appears thick, add 1 tbsp (15 mL) additional water at a time until desired consistency is reached.
3. Transfer to a mixing bowl, fold in the herbs and lemon zest. Season with salt and pepper to taste.
4. Transfer to a glass jar with an airtight lid. Refrigerate until ready to use. Keeps up to 1‑week.
Makes 1 1/2 cups (375 mL)
