No Knead Whole Wheat Bread

It has been five years since I have written here.  So many things have changed and some are still the same.  We have started to build a house, we have animals.  But I am once again a housewife baking bread and using an ancient laptop with several broken keys.

 

Rising bread in a brotform

I hope to start up this blog again to share new recipes, progress on the house, as well as other events on our growing homestead.

Ready to go in the oven

To celebrate restarting this blog, I am sharing the bread recipe that I have been using, adapted from this recipe for no knead bread.

Smells so good!

No Knead Whole Wheat Bread

1 1/2 TBSP active yeast

3 cups plus 2 TBSP lukewarm water

1 1/2 TBSP salt

1 TBSP olive oil

2 cups whole wheat flour

4 1/2 cups unbleached white flour

Proof yeast in water.  Add in whole wheat flour and mix in mixer.  Add in salt  and oil and mix.  Add in white flour one cup at a time, mixing after each addition until flour is entirely incorporated.  Do not add in any additional flour.  Let rise for approximately 2 hours.  It will get very big!  After the first rise, punch down very carefully, it will be sticky.  Remove 1/3 of the dough, refrigerate the rest lightly covered for bread later on in the week.  Flour a brotform well.  Form the reserved dough into a ball and place into the brotform, it will be very sticky.  Cover and rise for  45 min to 1 hour if warm, 1 1/2 to 2 hours if cold.  Preheat oven to 400 F with a tin on the lowest shelf and heat up a kettle of water.  Invert bread carefully into a cake tin lined with parchment paper.  Cut top with pattern as desired.  Place in hot oven and at the same time pour hot water into the hot tin to create steam, closing the oven quickly.  Bake for 30-35 min until browned and hollow sounding when tapped.  Let cool on a rack.  The remaining refrigerated dough contains enough dough to make two more breads and should be used up within about a week.