Hey Everyone! I have another no-knead bread recipe to share with you today, and this time it’s for a whole wheat bread. I have made a couple different variations of the famous NY Times No-Knead Bread, with the Pesto one (recipe HERE) being one of my favorites, and it took me a couple of tries to get the whole wheat bread just right. I tried it with all whole wheat flour which didn’t work well at all and the bread was as heavy and dense as a brick! I then tried it with different ratios of whole wheat and all-purpose flour, and ended up with this recipe which I think works best both in texture and flavor.
WHOLE WHEAT NO-KNEAD BREAD
(Adapted from The NY Times)
*Makes 1 loaf*
YOU WILL NEED
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp instant dry yeast
2 tsp salt
1 5/8 cup water
Extra flour or cornmeal for dusting
1. Combine the all-purpose flour, whole wheat flour, yeast, salt and water in a large bowl and stir with a wooden spoon until a super sticky dough begins to form. Then, cover the bowl with some plastic wrap and let it sit in a warm spot for 12 – 20 hours.
2. Check on the dough once the 12 hours or however many hours you are letting it sit are up, and you should be seeing lots of bubbles on its surface. Take the (very sticky at this point!) dough out of the bowl and place it on a generously floured surface and gently try to shape it a little bit, and sprinkle more flour over it. Then, place the piece of plastic wrap over it again and let it rest for 15 minutes.
3. Next, form the dough into a ball (you can use more flour if you need to) and place it on a floured cloth kitchen towel (make sure it’s seam down), then sprinkle the bread generously with more flour (the dough will absorb a lot of the flour as it sits) and cover it with another towel, and let it sit and rise for about 2 hours, until it has doubled in size.
4. Preheat your oven to 450 deg F, and place a Dutch oven or covered casserole dish inside it as it heats up (if you use a covered casserole dish, make sure it’s at least a 3 quart dish). Once the oven is ready, remove the dish from the oven, and carefully place your dough ball inside it and cover it with the lid. Bake for about 30 minutes covered, then take the lid off and bake for another 15 – 30 minutes, until golden brown on top! Let the bread rest and cool before slicing.
For other no-knead breads, try these recipes:
No-Knead Pesto Bread (recipe HERE)
The NY Times No-Knead Bread (Recipe HERE)
Happy Baking, Everyone!
Hum… quase que sinto o cheirinho!
I’m a big fan of the no-knead breads, too. Aren’t they so easy, tasty and wonderful? Your photos of your bread are incredible and I’d love a big slice slathered with butter!
Happy 4th to you!!
Thank you so much, hope you have a wonderful one too!
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In step one you need to include the water being added. Beautiful bread photos.
Thanks for letting me know, I’ve updated the recipe! That wouldn’t have been good without the water 😉
Love that this is no knead and whole wheat! Looks so good 🙂
Cathy @ three kids and a fish