Whole wheat no knead bread
A whole grain version of no knead bread. Yes, really, you don't need to knead the dough for this bread at all.
Servings: 1 bread
Ingredients
- 450 grams whole meal flour
- 8 grams salt
- 3 grams dried instant yeast
- 350 ml water at room temperature
Instructions
- If you need the bread at a specific time, start the recipe about 15 hours in advance. I started mine in the evening.
- Put all the ingredients in a bowl and stir with a spatula, making sure the flour is completely incorporated. Cover the bowl with a clean tea towel or plastic wrap and let the mixture rise for about 12 hours, until it has doubled in volume.
- On hot days, this may be a little quicker; on cold days, it may take a little longer. In any case, a few minutes more or less won't matter, as you will generally see a rise time of 8-18 hours for this type of bread.
- After the first long rise, sprinkle your work surface generously with more whole-wheat flour and place the dough onto it. Take two spatulas and fold the dough in half several times. Then put a little flour on your hands and gently shape the dough into a ball.
- Place the dough ball on a piece of parchment paper, sprinkle with more flour and cover with a clean cloth. Let the dough rise again for about 2 hours.
- Preheat the oven to 250°C/ 482˚F (conventional oven) and place a cast iron or other ovenproof pan (with a lid!) in the oven while it is preheating.
- When the oven is hot enough and the bread has risen long enough, you can finally start baking!
- Remove the pan from the oven and slide the bread with the parchment paper in the pan (so the paper goes into the pan). Replace the lid and return the pan to the oven.
- Bake the bread with the lid on for 25-30 minutes. Then remove the lid and bake the bread without the lid for about 10 minutes.
- Remove the bread from the pan and place on a wire rack to cool.
Tips
Keep an eye on your bread, especially when baking without a lid. In my case, it went really fast, and you don't want dry, black bread.
How to store
Can be kept in a bag for 3-4 days, remembering that the crust will not be crispy after wrapping. You can also freeze it, in which case it will keep for up to 3 months.