Bread baking has always terrified me, the concept of no knead bread has always mystified me, and the idea of baking crusty whole-wheat no-knead bread has never even crossed my mind.
Until yesterday. And I’m never buying bread again (Erm, I probably will, but the emphasis here is on how amazing this bread turned out!)
Easy + hands off + delicious= What’s not to love?
300 grams all-purpose flour
150 grams whole-wheat flour
400 ml warm water
1.5 teaspoons active dry yeast
1.5 teaspoons salt
1- Dissolve yeast in warm water in a large bowl (not hot, should be comfortably warm to the touch) to proof.
2- Add flour and salt.
3- Mix until you have a very wet dough. Don’t knead (it’ll be unkneadable in any case)
4- Cover bowl with cling film and let rise overnight (around 12 hours) on the counter (some people let it rise in the fridge, but the weather is currently cool so you can leave it out no problem).
5- In the morning, preheat the oven to 250 c. If you have a dutch oven or oven-proof pot with lid, put it in the hot oven for 30 minutes.
6- Dust the counter with flour, and prepare a large piece of parchment paper.
7- Carefully deflate the dough by folding it into itself in a very soft ball shape with floury hands. It will be sticky and that’s okay. Don’t add more flour- just enough to form it into a ball.
8- Gently transfer the dough onto the floured parchment paper.
9- Now put the whole thing into the pot and bake it while covered for 35 minutes.
10- Remove the lid and continue baking the bread uncovered for anther 10-15 minutes or until the loaf of bread makes a hollow sound when you tap on its bottom.
11- Use the parchment to remove it from the pot and then rest your pretty loaf for 10 minutes before slicing into it.
12- There you go- a delicious, crusty whole-wheat no-knead loaf of bread made by nobody else but you.