No-Knead Wheat Bread (Print Version)
# Ingredients:
01 -
2 teaspoons kosher salt
02 -
2 cups warm water (between 100 and 115°F)
03 -
460 grams whole wheat flour (around 3-¾ cups)
04 -
1 teaspoon active dry yeast
# Instructions:
01 -
Grab a big bowl and toss in the yeast, flour, and salt. Slowly pour the warm water in while stirring with a spatula or wooden spoon until it all sticks together.
02 -
Cover the bowl with a clean towel or some plastic wrap. Leave it on the counter to rest for at least 8 hours, or overnight if possible.
03 -
Dust your work surface and your hands with flour. Gently mold the dough into a round shape, then let it sit while you get the oven ready.
04 -
Stick a Dutch oven (with its lid) inside your oven, and crank up the heat to 230°C (450°F).
05 -
Using oven mitts, carefully take out the hot Dutch oven. Drop your dough inside, cover it, and put it back in to bake.
06 -
Keep it covered and bake for 30 minutes. Then remove the lid and bake another 20 minutes until the crust is a nice deep brown.
07 -
Take the bread out of the Dutch oven and place it on a cooling rack. Give it 30 to 45 minutes to cool off before cutting into it.
# Notes:
01 -
Instead of kneading, this easy technique uses time to create the gluten, giving you bread that’s crusty and rustic.