The No Knead Revolution, Take 2
May 16, 2011, 5:17 pm
Filed under: Breads, Food and Recipes | Tags: , , ,

Back in November, I shared a recipe with you to make beautifully crusty bread from your very own oven. Simplicity at it’s best, the recipe required very little effort, just a little amount of planning.

For my birthday this year, I received an early present from my dad: Jim Lahey’s bread cookbook, a bread oven, and a bread rising basket.

I’ve always been big into wheat breads. I feel like they are slightly more gentle on my waistline and I just love their flavor. So I’m back with another no-knead bread to share. The same base recipe is the same except the swap with a little whole wheat flour. The method is also the same. I used my new clay bread oven and a rising basket to achieve those cute little ridges, but armed with a Dutch oven and a plain bowl, you’ll be just fine.

So get into your kitchen. A little prep and some thinking in advance, and you too can have your crusty warm bread fix.

Jim Lahey’s Whole Wheat No Knead Bread
Recipe courtesy of My Bread by Jim Lahey

2 1/4 cup bread flour
3/4 cup whole wheat flour
1 1/4 tsp table salt
1/2 tsp instant yeast
1 1/3 cup cool water
Additional flour for dusting

1. The night before you want the bread, combine all ingredients together in a bowl and stir until well blended and a dough ball forms. Cover your bowl with plastic wrap and stash in your oven (with everything turned off, you just want a non-drafty place) overnight or for 12 to 18 hours.

2. The day of the bread, remove the bread from the bowl using a bowl scraper or spatula onto a well floured surface. Fold the bread over onto itself a couple times gently, lifting the edges over to the center. Turn so that bread is seam side down and tuck under edges to make a general rough round shape. Place dough seam side down into a well floured bowl or onto a well floured towel. Cover lightly with a towel and allow to rise another 1-2 hours.

3. 30 minutes before the dough is ready, take your bread oven or regular dutch oven and lid and place into your oven. Set the oven to 475 degrees and allow to preheat. After 30 minutes, remove the dutch oven from the oven, remove the lid, and carefully flip the bread into the hot dutch oven. If bread lands unevenly, give the pot a shake to allow it to settle. Place the lid back on and the dutch oven back into your oven. Bake covered for 30 minutes and uncovered for another 15 to 30, or until the bread is deeply golden.

4. Remove the dutch oven from the oven, allow the bread to cool slightly, and then using a spatula, transfer bread to a cooling rack. Allow to fully cool before slicing.

Bread is great sliced for sandwiches or served with dinner simply smeared with a pat of butter. Need more instruction? Reference the earlier post on no knead bread and you find a link to a video to watch Jim Lahey make the bread himself.


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