no-knead whole wheat loaf, sped-up

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Bittman whittling down the 18-hour rise to a mere 4 hours, with 1 hour additional rest after placed into an inexpensive loaf pan, i/o the Dutch oven, to be baked in.

recipe here

yields: 1 loaf
Ingredients
2 c whole wheat flour
1/2 c rye flour
1/2 c cornmeal
1 tsp instant yeast
1 1/2 tsp salt
special equipment
loaf pan (8 or 9 x 4")
 
Directions
1. combine flours, cornmeal, yeast and salt in a large bowl. add 1 1/2 cups water and stir until blended; dough will be shaggy.
2. cover bowl with plastic wrap. let dough rest about 4 hours at warm room temperature, about 70ºF.
3. oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). lightly oil your hands and shape dough into a rough rectangle. put it in pan, pressing it out to the edges. Brush top with a little more oil. cover with plastic wrap and let rest 1 hour more.
4. preheat oven to 350 degrees. bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. remove bread from pan and cool on a rack.
 
Categories:
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsPrep Time   more than 2 hours
Cooking Time   45 minutes 
Features   Dairy-Free, High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian




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