The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No knead bread

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Ruth Redburn's picture
Ruth Redburn

No knead bread

I have made this bread at least 5 times.  I usually make two loaves each time.  I have one in the oven now and it smells delicious, as usual.  Have had no problems with it.  I would like to know if any one has made it with all whole-wheat flour. 

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Noy's picture
Noy

Ruth, here's the modified recipe using whole wheat flour. 

No-Knead 100% Whole Wheat Bread

Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

(The metric measurements are more accurate.)

3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups + 3 tablespoons (458 grams) water
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable.  You will probably use all of the water, but different brands of flour are more absorbant.  Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*If substituting active rise yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.

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Ruth Redburn's picture
Ruth Redburn

   Noy, I never thanked you for the WW recipe.  Thanks so much.  I just found it.  I am not the swiftest to figure out how to find things on the blog. 

But I would like to share something with everybody who has been so great to share their info with all of us.  I enjoy reading about bread-making and have learned so much, even after baking bread for many years.  I started with a recipe from Laurie Colwin who had written many articles in Gourmet and also several books.  For those who love food of all kinds, may I recommend two of her books.  Home Cooking and More Home Cooking  contain a couple of bread recipes.  The greatest thing about these books is the feeling you get that she communicates directly with you.  I was so saddened when I learned that she had died at a very young age many years ago.  If you have the time and want to read some wonderful food articles, read these books.  They are very short.       Ruth Redburn