Whole Wheat Bread - easiest ever - and 3 times in a row it turned out like this!

[Mira]

Last edited Tue Jan 14, 2014, 02:56 PM - Edit history (1)

I've been baking bread for a long time, the old ways, the bread machine ways, the
Artisan way.
Never though have I been able to create tall loaves like this with only whole wheat flour until I made it like I'm describing in the attached recipe.

Hope you like looking and baking. I wrote it up for a friend who tasted it and wanted to have the recipe - so it's a bit more detailed and descriptive than it needs to be for seasoned bakers.

At no time though disregard the care you must take with the hot pot.




Whole Wheat Bread


You need whole wheat flour
envelope of regular yeast
water
salt and a Dutch oven (cast iron / Le Creuset / or ceramic Dutch oven with a lid. The lid cannot have plastic on it, because it has to withstand very high temperatures)

In a large bowl stir  together 4 cups of whole wheat flour (King Arthur's is preferred, or good flour sold in bulk )
2 cups of tepid water into which you stirred the yeast and 2 tsp of salt

Stir with wooden spoon till mixed. It needs to be moist, but hold together - you don't want it liquid. Adjust water or flour til it is a very moist but credible dough, not a puddle .

Cover with a towel and let sit on the counter for 12 - 18 hours / I wait about 18

Flour a surface ( I have one of the silicone mats that look a lot like this: 

http://www.bedbathandbeyond.com/store/product/real-simple-nonslip-pastry-mat/1016861812?device=c&network=g&matchtype=&mcid=PS_googlepla_nonbrand_kitchenfoodprep_&gclid=CP_g4_33-7sCFW3xOgod7RUA1w

Aldi sells them every now and then, cheaper)

gently dump the dough onto the floured surface and just push it together into a ball. Don't push it down or manipulate it.

Let it rise 2 more hours, covered with a floured kitchen towel.

Now put the Dutch oven and the lid into the oven and preheat the oven to 450 for at least 20-25 min.  

Be very very careful removing the lid and hot pot and set them onto a heat proof surface.

Gently lift the ball of bread and put it in the hot Dutch oven, which has been sprayed with Olive Oil and generously sprinkled with a mixture of  seeds/ sesame/sunflower/flax seeds/wheat germ/ stuff like that. You can get it at whole foods in the bins that release it into bags. I keep a mixture of it in a glass jar for when I bake bread. Then spray the top of the dough with water, and sprinkle it with the mixture as well.
Cover with the lid and bake at 450 for 30 min. Carefully remove the hot lid and bake it 10 more minutes, or till it looks and sounds done. You rap on the bread like it's a door and if it sounds hollow its done.

Carefully remove bread - slide it onto a rack to cool - do not cut it for at least 20 min.

[cbayer]

1. That is very much like the NYT no-knead recipe, which

I tried with whole wheat flour once and basically got an inedible brick.

The big difference here is that there is much more yeast and it is dissolved into the water.

Will give it a try.

Thanks!

[Mira]

2. Actually, I think the difference is twofold

first the incredibly long time it rests at room temps, and second the fact that is is not handled at all if possible. So all the rising it did is pretty much preserved.
I know about the bricks - that's what I usually get with whole wheat, even when it's only half and half normal flour.
That's why i made the post - this is a surprise to me, too.

Am eating it now, will add a cut photo in a few minutes.

[cbayer]

3. I usually let mine sit for 18 hours, punch down, then another 2 hours.

I think that is what the recipe recommends. So the other difference is the lessened handling.

Enjoy!

[MrMickeysMom]

4. This makes me excited about making bread again...

Of course, the limited surface space I've had for so long will open up after a kitchen project of this year. I'm saving this recipe because -

1) I have never developed expertise with kneading

2) I need a way to celebrate bread in that new kitchen

I will need to obtain that kind of dutch oven, and I've always wanted one. It looks so good, I'd give it a try, for sure. Nothing beats bread. Thanks for including the detail!