I started making Quicker No-Knead Bread when I realized, poop, I don’t have 3 cups of bread flour left. Grrr…I used what I had and then decided on whole wheat flour for the rest. I had been wanting to try a whole wheat version but didn’t have the guts, cause I knew I would cry if the bread didn’t come out well. I need my bread! Forced into this experimentation, I’m happy to report that this No-Knead method is resilient and you can substitute a bit of whole wheat in there. I thought it was very little whole wheat but it did make a significant difference in taste and look. There’s little specks of brown that give it an even more rustic look and the light taste of whole wheat is a nice change. I think the holes might be smaller too.

Whole Wheat Quicker No-Knead Bread 2*new photo added on 4/21/13

Whole Wheat Quicker No-Knead Bread

  • 2 1/2 cups + 2  tablespoons bread flour
  • 1/4 cup + 2 tablespoons whole wheat flour
  • 0.25 ounces instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cup water
  • oil as needed

1. In a large bowl, combine flours, yeast, and salt. Stir in water. (It will look shaggy.)

2. Cover with plastic wrap and leave in room temperature for 4 hours.

3. Oil a board. Place dough on board and fold over once or twice. Cover with platic wrap again and rest for another 30 minutes. Preheat oven to 450 degrees, with a heavy pot (with lid) inside (at least 30 minutes before baking bread).

4. Carefully remove the pot from the oven. Open the lid and throw dough in. Give it a strong shake, cover and put back in oven for 30 minutes. Remove the lid and bake for another 15 minutes, or until golden and sounds hollow when you tap.

 Quicker No Knead Bread with Whole Wheat

posted by jessica at 02:58 PM Filed under Bread, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.