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whole wheat no knead bread

Whole Wheat No-Knead Bread (she: Maria)

Ingredients

  • 1 1/2 cups all-purpose flour plus extra for dusting
  • 1 1/2 cups whole wheat flour
  • 1/2 tsp dry yeast
  • 2 tsp salt
  • 1 5/8 cup water

Instructions

  1. In a large bowl, combine the all-purpose flour, the whole wheat flour, yeast and salt. Slowly add in the water and stir with a wooden spoon until all the ingredients have combined. You will have a super sticky dough, but that's what it's supposed to look like! Cover the bowl with a cloth kitchen towel, place it in a warm spot and let it sit for at least 12 hours and up to 20 hours (I usually let my dough sit for about 14 hours).
  2. Once the rising time is up, take the kitchen towel off and you should be seeing lots of little bubbled on the surface of the dough (which will be REALLY sticky!). Take the dough out and place it on a floured surface, shaping it into a round loaf. Sprinkle it generously with more flour and cover it with a kitchen towel and let it sit while you preheat your oven to 450 deg F (while your oven is preheating, place your baking dish inside it to warm up. You can use a dutch oven, but I've used a large casserole dish before and it worked just fine!)
  3. Once your oven has preheated, take out the baking dish and very carefully place the round loaf in it, cover the baking dish and bake for 30 minutes, then take off the lid and bake for another 15 - 30 minutes, until the loaf is beautifully golden brown and sounds hollow when you tap it. Let the bread rest for at least 30 minutes before slicing.