No Knead Rustic Whole Wheat Bread Recipe.
So i have a big beef with my family, they eat a lot of low quality bread, the stuff no one should eat and they spend an arm and leg buying it weekly. So I was like forget this, I am going to find a better options. I came across a couple of great recipes for no knead dough but required a dutch oven (which i dont own) so these are the alternatives I found to work best!
- 1 1/2 Tbs of Instant Yeast (or one packet)
- 1 tbs of Salt
- 6 cups of whole wheat flour (plus some for dusting the dough, You can use all purpose flour too, haven’t had a chance to try any other flour yet but i believe it would work just the same )
- 3 cups lukewarm water
- Need a large bowl
- a kitchen towel
- parchment paper
- pizza stone or a rimmed baking tray turned upside down
- Broiler pan
- 1 cup of water
- In a large bowl mix the yeast, salt and water. ( about 100 degree water, you dont want it too hot cause it will kill the yeast and that makes for sad bread, no one likes sad bread)
- Start mixing in the whole wheat flour, i used a large spatula to do this. stir it in till there is no dry spots. The dough will be really loose and look like a thick soup. cover the bowl the dough is in with a kitchen towel and let it sit at room temp for 2 hours. This allows the dough and yest to start working and rise.
- I made two different loafs, one round and one in a bread loaf tin. Dump the dough out onto a floured piece of parchment paper. Separate the dough into two equal parts. Take one half and stretch and shape the dough into a ball, should have a rounded top and a lumpy bottom. Set aside on its own parchment paper. For the second half of dough I shape it into a log that would fit into a greased and floured bread tin ( i used coconut oil to grease the bread tin and sprinkled flour onto all the sides) Place it into the tin and let both loafs rest for 40 minuets!
- About 20 mins in to letting the dough rest,its time to get your oven ready. Set your oven for 450 degrees and place pizza stone on the top rack and your Broiler pan at the bottom of the oven. You need your pizza stone or a rimmed upside down baking sheet to heat up for about 20 mins in the oven before putting your dough in the oven.
- After the dough has rested for 40 mins, dust the top of both the roll with flour, then take a sharp serrated knife three times. Now slide the dough on the parchment paper onto the pizza stone in the oven. Before closing the oven grab 1 cup of water and dump it into the broiling pan in the bottom to create steam and shut the oven quickly to prevent the steam from escaping!
- Let it Bake 20- 25 mins. Check on it at 20 mins. It should be golden brown and puffed up. It should be well browned. Take it out and let it cool. Fend off bread fiends who can’t keep their paws off till it can cool completely!
- I remove the pizza stone when i start the second loaf ( the one in the bread tin) make sure to slash three times inot this loaf too with a serrated knife. Place the loaf in the top rack and Take another 1 cup of water and dump it into the broil pan and let the steam get trapped in the oven.
- Bake for 22-25 mins. Check on loaf tin at 20 mins. Let it brown completely then remove it and let it cool completely too!
- Viola bread!!! Enjoy! xox let me know if you have any questions.