For those who know the taste and value of extra virgin olive oil: you can use this link to get a free boxed set of artisan, extra virgin olive oil? All you have to pay is shipping. The link will work for the first 10 who’d like to get these through my website, until December 15th.

Update: Alejandro updated us that all the boxes they set aside to give out has been ordered. I hope we will all enjoy the oils!

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.