No Knead Bread with Leftover Pomace

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    268
based on 2 ratings

Making use of leftovers: Turn leftover pomace from your juice extractor into delicious bread – it’s super easy! Super easy and quick bread in a cast iron pot. This bread does not have to be kneaded, and the dough, mixed in just 2 minutes, is made with spelt flour but you can also use wheat flour. You will also need a little yeast and date syrup, and some leftover pomace from your juice extractor. This not only gives the bread a special taste, but also a great colour. After proofing, you simply pour the dough out of the bowl onto some flour, then shape it briefly. Bake the bread in a cast iron pot covered with a lid for best result. The lid traps the steam inside the pot and this helps the bread become super soft inside and develop a nice crust. Shortly before the end of the baking time, remove the lid so that the residual moisture can escape and the bread can finish baking. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 28, 2024

Ingredients

  • Water icon
    Water
    250 g
  • Active dried yeast icon
    Active dried yeast
    20 g
  • Sugar icon
    Sugar
    1 teaspoon
  • Spelt flour icon
    Spelt flour
    500 g
  • White vinegar icon
    White vinegar
    1 tablespoon
  • Salt icon
    Salt
    2 teaspoons
  • Date syrup icon
    Date syrup
    50 g
  • Pomace icon
    Pomace
    250 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Casserole dish

Step preview

  1. Attach the Dough Tool
  2. Add active dried yeast, sugar and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 5 min, 30°C, Speed Min
  5. Then add spelt flour, white vinegar, salt, date syrup and pomace to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted - 2 min, Speed 1
  7. Cover with kitchen towel
  8. Remove the Dough Tool
  9. Prove with splashguard fitted - 30 min, 30°C, Speed OFF
  10. Transfer dough to lightly floured surface
  11. Shape roughly into a loaf
  12. Grease a clean casserole dish
  13. Transfer shaped dough to casserole dish
  14. Place casserole dish in cold oven
  15. Bake - 45 min, 200°C
  16. Remove the casserole dish's lid
  17. Bake - 15 min, 200°C
  18. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few more minutes
  19. Serve warm
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