Whole Wheat No Knead Bread Recipe
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Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
There is hardly anything better than homemade whole wheat bread with a very crunchy crust. If I did not hold myself back, I could eat a loaf all by myself. I recommend self restraint when you make this recipe for yourself.
Ingredients
  • 3 cups whole wheat flour**
  • 1 cup white unbleached flour**
  • 2 cups slightly warm water (half of a cup for each cup of flour, in case if you decide to increase the size of your loaf)
  • 1-1.5 tsp salt
  • 1 tsp unbleached sugar* (optional)
  • 1.5 tsp instant or rapid rise yeast
Instructions
  1. in a deep glass or ceramic bowl combine yeast, salt and sugar
  2. add flours and whisk everything together
  3. add water, and mix everything with a spatula--the mixture will look moist and sticky--but that is ok!
  4. cover the bowl with either plastic wrap or a lint free towel and set on a counter for 12-18 hours (I let mine sit for 15 hours). If you want an loaf of bread in the morning, get your dough ready the night before!
  5. The next day, preheat oven to 450 F (235 C); take the Dutch oven and the lid and place inside for 30 minutes
  6. while the Dutch oven is warming up, take some flour and spread on a dry counter
  7. take dough out of the bowl and place on the floured surface
  8. fold it over a couple of times, adding flour as needed, and form into a ball
  9. place it seam down and cover with the bowl or plastic wrap, so it can rise for 30 minutes, while the pot is pre-heating
  10. when the Dutch oven is heated, using oven mittens or thick towels, take it out of the oven; gently and carefully take the dough ball and place it (drop) inside, flipping it over, so the seam side is up
  11. cover with the lid and place into the oven for 45 minutes
  12. at 45 minutes, remove the lid...hold yourself back from squealing from joy and exercise patience, leave the loaf in for another 5 minutes to brown
  13. when the timer goes off, take it out of the oven, but remember--that pot is crazy hot--either flip it over, or use a spatula to get bread out of it, and place it on a cooling rack
  14. let it cool for 40-60 minutes before devouring it, otherwise bread will be gummy if you cut into it too soon.
Notes
1. *from trying to make this recipe with and without sugar, I found that adding a little bit of sugar to a whole wheat recipe made it rise a little better
2. **my niece sifts her flour twice before mixing it in with other ingredients. She insists it adds to how fluffy bread would turn out. I tried it both ways and think that sifting made a slight difference.
3. I mixed my dough late at night, so no prep images (sorry!). I will try to remedy this situation the next time I am making a loaf. If you want to see how the dough should look, visit Crusty Bread post.
4. You can add any assortment of ingredients: seeds, nuts, dried fruit, herbs, etc., to this recipe and it will come out very delicious.
Recipe by Vegalicious at http://www.vega-licious.com/whole-wheat-no-knead-bread-recipe/