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

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