There's something deeply satisfying about baking your own bread, and this no-knead whole wheat version makes it surprisingly simple. With just a few minutes of hands-on time and a good deal of patience, you can create a hearty, nutritious loaf with a crispy crust and tender crumb.
Why You'll Love This Recipe
This no-knead method, popularized by Jim Lahey of Sullivan Street Bakery, revolutionized home bread baking. The long, slow fermentation develops complex flavors and perfect texture without any kneading. The whole wheat flour adds nutty depth and valuable nutrients, while the hands-off approach means you can easily fit bread-making into your busy schedule.
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 3/4 cups cool water
Instructions
- Mix the Dough (10 minutes) In a large bowl, whisk together the whole wheat flour, all-purpose flour, salt, and yeast. Add the water and stir until a shaggy, sticky dough forms. Don't worry if it looks rough - this is exactly what you want. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
- Shape the Loaf (5 minutes) The dough is ready when its surface is dotted with bubbles. Gently transfer it onto a lightly floured surface - it will be very sticky. Using just enough flour to keep the dough from sticking to your hands, fold it over on itself once or twice to form a rough ball. Place it seam-side down on a piece of parchment paper, dust it with flour, and cover it loosely with a clean kitchen towel. Let it rise for about 2 hours.
- Prepare for Baking (30 minutes) When the dough is almost ready, place a heavy covered pot (like a Dutch oven) in the oven and preheat to 450°F. The pot needs to heat for at least 30 minutes.
- Bake (45-50 minutes) Carefully remove the hot pot from the oven. Using the parchment paper as a sling, lower the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until the loaf is deep golden brown.
- Cool and Enjoy Transfer the bread to a wire rack and let it cool completely before slicing - this step is crucial for the best texture.
Tips for Success
The key to this bread's success lies in giving it enough time to develop. The long fermentation not only creates flavor but also develops the gluten, eliminating the need for kneading. Keep these points in mind:
- Use cool water rather than warm - this allows for a slower fermentation and better flavor development
- Don't skip the preheating of the Dutch oven - it creates the steam necessary for a crispy crust
- The dough should be quite wet and sticky - resist the urge to add more flour
- Be patient with the cooling time - cutting into hot bread can make it gummy
Storage
This bread keeps well at room temperature for up to 3 days when stored in a paper bag or bread box. For longer storage, slice and freeze for up to 3 months.
This recipe proves that making your own wholesome, artisanal bread doesn't require special skills or equipment - just good ingredients and time. The result is a rustic loaf that's perfect for everything from sandwiches to sopping up soup, with the added nutritional benefits of whole wheat flour.
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