If you like light, airy bread, today’s bread in not for you. But if you like stick to your ribs bread, Scottish Unkneaded Bread might just be what you’ve been looking for. It’s from Lee Bailey’s Why I Cook.
Personally, I think it is bread made for jelly. I rarely use jelly because it seems to dominate most breads. In my mind, jelly really needs an equal partner. Peanut butter is the same way. Alone, they dominate and steal the show. But put them together and you have a rewarding duet.
Scotch unkneaded bread is a good partner for jelly and rich cheeses. So if you’re not afraid of a heavy bread, give this a try. The recipe can also be found at the La Belle Cuisine site.
1 3/4 c. whole wheat flour
1 3/4 c. all-purpose flour
2 t salt
2 packages active dry yeast
1 T sugar
2 T sorghum
1 c. hot water
1/2 c. chopped walnuts
Mix flours, salt, yeast, and sugar together. Dissolve sorghum in the cup of hot water. Stir it into the flour mixture. The dough will seem dry. Add the walnuts and form a ball. I like to get my hands into it and mix it with my fingers.
Put in a greased bowl, lightly covered with a tea towel, and place in a warm place. Allow to rise to about half again its original size, it took about 40 minutes.
Preheat oven to 400 degrees F. Place dough into a greased a loaf pan. Bake for 35 minutes. Brush with water and bake another 5 minutes.