One of the complaints I’ve had with some no knead bread formulas is that the loaves tend to flatten out because the dough is so highly hydrated. This no knead whole wheat bread holds it shape really well, yet it still produces a nice airy crumb (interior).
This bread is 1/3 whole wheat and 2/3 all purpose flour. And it is beyond easy.
|No Knead White Bread and No Knead Whole Wheat Bread|
If you are afraid of baking bread, give no knead bread a try. It’s pretty fool proof. Oh.. and fabulous too.
- Kitchen scale. That again! I had to say it. You can measure by volume, but measuring by weight is so much more accurate.
- A Dutch oven. Any Dutch oven will do. I like to use the Lodge Combo Cooker. You can also bake the loaf on a baking stone with a stainless steel mixing bowl set over the loaf as I did with this bread.
- A 7 inch bowl lined with a floured towel, or a 7 inch banneton.
- Parchment paper. This is optional, but makes transferring the dough to the hot Dutch oven much easier.
- Instant read thermometer. Optional, but very helpful.
No Knead Whole Wheat Bread
Adapted from Cook’s Illustrated January, 2008 issue.
10 ounces (2 cups) all purpose flour
5 ounces (1 cup) whole wheat flour (I keep mine in the freezer)
1/4 tsp instant yeast
1 1/2 tsp salt
2 T honey
7 ounces room temperature filtered/bottled water
3 ounces mild beer (you can use non-alcoholic beer)
1 T white vinegar
- In a large bowl, whisk all of the dry ingredients together.
- Add the honey to the water, and then add all of the wet ingredients to the dry ingredients.
- Stir the ingredients together until they are combined, cover the bowl with plastic wrap, and let it sit at room temperature overnight and up to 18 hours.
- Line a 7 inch bowl with a floured towel, or flour a 7 inch banneton.
- Remove the dough from the bowl onto a lightly floured surface and knead it about 15 times.
- Shape the dough into a ball by folding it from all four “sides” up toward the middle, flip it over, and place it seam side down into the bowl.
- Cover with plastic wrap and allow it to rise until doubled, about two hours.
- Preheat the oven with a Dutch oven in it to 500 degrees F.
- When you are ready to bake, cut the parchment into a 9 inch by 15+ inch piece.
- Remove the Dutch oven from the oven and remove the top. Place the parchment over the dough and place a plate over it. Flip the dough over, remove the bowl & towel or banneton, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven.
- Lower the oven temperature to 425 degrees F and bake the loaf with the cover on for 30 minutes.
- Remove the cover and bake the loaf for another 20 to 30 minutes, until the interior of the loaf reaches 210 degrees F. I sometimes move the loaf to a baking sheet when I remove the cover in order to prevent the bottom of the loaf from burning.
- Cool the loaf on a wire rack for about two hours.
For more awesome no knead bread, check out these recipes: