No-Knead Whole Wheat Bread
makes 1 loaf
Adapted from Mark Bittman's original No-Knead Bread recipe, this version uses whole grains to produce a heartier, nutty-tasting and fiber-packed loaf.
1 1/2 cups all-purpose flour
1 cup white whole wheat flour
1/2 cup flax meal
1/2 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups water, plus 2 tablespoons
Oil as needed
Coarse cornmeal
prep: 10 minutes
total: 1 hour 10 minutes, plus 18-24 hours for dough to rise
2 large mixing bowls
plastic wrap
wooden spoon
non-terry cloth kitchen towel
Dutch oven
wire rack
1. Oil one of the large mixing bowls. In the other mixing bowl, combine flours, flax meal, yeast and salt in a large bowl. Add the water and mix with a spoon or the fingers until a very wet dough is formed. Remove the dough to the second, oiled bowl, cover with plastic wrap and put into a warm place for 18-24 hours until it has doubled in size.
2. Put the Dutch oven into the oven and preheat the oven to 500F. On the non-terry cloth kitchen towel, scatter a thin layer of the coarse cornmeal -- this keeps the dough from sticking to the cloth. Remove the dough from the oiled bowl and pat down, but do not deflate. Shape into a rough ball and put on the cornmeal-covered cloth, wrap lightly and put into a warm area to rise while the oven preheats.
3. After the dough has risen, 1 hour, carefully remove the Dutch oven from the preheated oven and flip the raw loaf into it. Cover with the lid and bake for 30 minutes.
4. After 30 minutes, remove the lid and reduce the temperature to 450F, bake 25-30 more minutes until the desired color of crust is acheived and the bread has an internal temperture of 210F. Remove from the Dutch oven and cool on a wire rack.
