Most of the time when I make a loaf of bread, it's a basic whole-wheat sandwich bread loaf. Its perfect for sandwiches, the kids make toast for a quick snack, my husband makes French toast with it. However, it's always good to shake things up a bit, and sometimes we just don't have time or inclination for kneading. The following recipe for no-kneading required bread is really easy and is ideal for those days when you know you just aren't going to be able to make sandwich bread or get around to kneading the dough. This 1 1/2 pound loaf is a hearty, chewy bread that would be the perfect accompaniment for soup or stew.
No-Knead 100% Whole Wheat Bread
Begin 20-24 hours in advance.
3 1/4- 3 1/2 cups whole wheat flour, divided
1 1/2 tablespoons vital wheat gluten
1 1/4 teaspoons salt
¼ teaspoon instant yeast (or 1/4 teaspoon plus 1/16 teaspoon active dry yeast*)
2 cups minus 1 tablespoon water
Combine 3 cups of the flour, gluten, salt, and yeast in a large bowl. Add 1 1/2 cups water and stir until blended. Continue adding water until the dough is sticky, like a stiff muffin batter; it shouldn't be so wet that it can be poured. You will probably use all of the water, but this depends on the humidity where you are. Cover the bowl with plastic. Let the dough rest at least 12-18 hours at room temperature.
The dough is ready when its surface is dotted with bubbles, in about 12-18 hours. Generously flour the work surface with the remaining 1/4 cup flour and place the dough on it. Dust it with more flour and fold it over on itself 2-4 times. Cover loosely with plastic and let rest 15 minutes.
With just enough flour to keep the dough from sticking to the counter or your fingers, gently and quickly form the dough into a ball. Liberally dust a flour sack towel with flour, wheat bran, or cornmeal. Place the dough seam side down on the towel and dust with more flour, bran or cornmeal. Cover with another flour sack towel and let rise about 2 hours. The dough will be more than double in size and will not readily spring back when poked with a finger when it is ready to bake.
At least 30 minutes before the dough is ready, put a heavy covered pot (cast iron, enamel, ceramic) in the oven and preheat it to 450 degrees. When the dough is ready, slide the oven rack out and uncover the pot. Work your hand under the towel and turn the dough over into the pot, seam side up. It probably won't look great, but that's ok. Replace pot lid and bake 30 minutes. Remove the lid and bake another 15 to 30 minutes, until the loaf is browned. Cool on a wire rack.
Yield: One 1½-pound loaf.
Notes. If using active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes, and then add the yeast with the rest of the water when mixing it in the dough.
A trick to getting nice crust is to preheat a pan (not glass-it will shatter) on the oven floor and fill it with hot water during baking.
Links to related posts:
Whole Wheat Sandwich Bread
Jennifer I've never used vital wheat gluten in my baking. Why do you use it? A better loaf or what please?
ReplyDeleteSorry so slow on the reply, Michael. Crazy busy around here. Anyway, vital wheat gluten (or just wheat gluten) is concentrated wheat protein. Adding a tablespoon or two per loaf of bread (depending on whether you are working with whole grains or white flour and what your ratio is) may improve the elasticity and texture. Basically, it will feel more like store-bought bread. I use it with most of my yeast breads.
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