No-knead Whole Wheat Bread
December 6th, 2006
When I posted the no-knead bread recipe on Turkish part of Yogurtland, many people were interested in and tried with great success. And some were already asking for ideas to alter the recipe to use some whole wheat or even rye flour. Now, I am confident with using whole wheat for 50% of the flour required. I didn’t do a four/water weight ratio, but went with my insticts. Using whole wheat, obviously was going to make it require more water, so I upped the water. I also wanted to make sure that it rises, so the yeast quantity doubled as well. The result was more than satisfactory. Still didn’t have any trials with rye flour, but if I did, I would have added more yeast, water.
Another time, I used the same whole wheat recipe described above, using whey that was left over from making lor cheese.
Still do not have a cast iron pot, and my breads are cooked in the Sassafras bread baker as mentioned before and also covered pyrex dish. I want to note that using pyrex reduces the cooking time a bit, so watch out after 20 mins of baking with cover on.
- 1.5 cups of all purpose (or bread) flour
- 1.5 cups of whole wheat flour
- 1/2 tsp active dry yeast
- 1.5 tsp salt
- 1 3/4 cups tepid water
apply the recipe as described before.
December 6th, 2006 at 5:31 pm
You know, everyone seems to be trying this no-knead bread thing. Crazy. I should give it a shot when I have the chance.
December 6th, 2006 at 9:13 pm
Garrett, you should definitely try this. I have no problem kneading the bread dough, but the resulting bread from this recipe is just so good, and I have been able to get consistently good results, hence I am sticking to it ;)
March 18th, 2007 at 11:17 pm
Thank you very much! I am the one that had asked for using whole wheat & rye flour in this recipe. I am really happy to see that you experimented with it and shared your recipe with us. I will definitely try this, but I need to buy something to cook this bread in. I have pyrex but I am reluctant to use it for cooking this bread since I read somewhere that they can explode due to extreme heating / cooling.
March 21st, 2007 at 8:34 pm
Ebru, I have baked these breads in pyrex with success. I would not worry about explosion. The only thing to watch out for, as I mentioned above, would be the bake time; reduce it when using glass (or glass top) bakeware.