Wholly Whole Wheat Loaf (No-Knead)
Makes one 9” x 5” loaf
Pat has developed this recipe from several sources (see below). It makes a wonderfully flavorful loaf suitable for sandwiches and toast. Like our No-Knead White Bread, you make a sponge that develops for 8 to 12 hours, then allow the dough to rise for 2 or 3 hours and bake.
3 cups (450g) whole wheat flour
2 tsp salt (8g)
½ tsp (2g) instant yeast
2 cups (500g) water
1 tbsp. vegetable oil (divided)
- Combine dry ingredients in a medium bowl.
- Add water and mix until fully combined. Sponge should be very sticky.
- Cover lightly and allow to work for 12 to 18 hours; or up to 24 hours. When ready, sponge should be dotted with bubbles.
- Oil a 9” x 5” loaf pan. Scrape the sponge into the pan using a rubber spatula to settle the sponge evenly. Drizzle or brush the remaining oil over the surface.
- Cover lightly and let rise until almost doubled, at least two hours. The dough will rise almost to the top of the pan, but not usually higher.
Pre-heat oven to 400° F. (200°C)
- Bake loaf for 50 minutes or until an instant read thermometer reads 200°F in the center of the loaf.
- Turn out and let cool for 1 hour before slicing.
Source: Adapted from recipes by Mark Bittman and Jim Leahy
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Produce Kindle eBooks easily