When I posted the no-knead bread recipe on Turkish part of Yogurtland, many people were interested in and tried with great success.Â And some were already asking for ideas to alter the recipe to use some whole wheat or even rye flour.Â Now, I am confident with using whole wheat for 50% of the flour required.Â I didn’t do a four/water weight ratio, but went with my insticts.Â Using whole wheat, obviously was going to make it require more water, so I upped the water.Â I also wanted to make sure that it rises, so the yeast quantity doubled as well.Â The result was more than satisfactory.Â 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.Â 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.