No-Knead Whole Wheat Bread

In a medium bowl stir together 400 grams (3 cups) of Bread Flour, 1-1/2 teaspoons salt and 1/2 teaspoon of instant or dry active yeast and 1-1/4 cups cool water.  Mix with a wooden spoon or damp hands about 1 minute until you have a consistent, wet, sticky dough.

Cover the bowl with a towel or plastic and let sit at room temp 12-18 hours, until the dough is doubled in size and the surface is dotted with gas bubbles.

Turn the dough out of the bowl in one piece onto a generously dusted  work surface.  We use flour plus a little cornmeal.  Lift the edges gently in toward the center and shape to make the dough the shape of your cooking pot.  Then flop the dough upside down onto a well-floured (or corn-mealed) tea towel.  Sprinkle some flour or corn meal on top of the dough and loosely cover with the towel.  Rise in a warm spot 1-2 hours, until it is doubled in size an a gentle poke with your finger holds the impression.

Fifteen minutes before cooking, place your cooking pot with a cover( we use a cast iron casserole) in a 475 degree oven to preheat. (Make sure your pot and cover can stand this hight heat!). When the pot is ready, quickly flip the dough into it, cover and bake at 475 degrees for 30 minutes.  The cover creates a wonderful moist texture in your bread.

After 30 minutes, remove the cover and turn the heat down to 350 degrees.  Bake 20 minutes more.  Remove bread and cool on a wire rack.

You'll find that you modify this recipe to fit your cooking pot and taste preferences.  No matter how you do it, the result will be a whole grain bread that yields a moist, rich flavor with all the inherent sweetness of fresh whole wheat.