I (like everyone else in the food blogosphere) have made more than my fair share of no knead bread. I love it, and it never fails to disappoint. It has become a standard on my Christmas table with homemade strawberry butter, and is easy enough to bake up for just about any occasion. I have had no problem making it with some whole wheat flour, but going 100% has yielded less than perfect results. After tweaking the original Sullivan Street bakery recipe and this excellent recipe, I have found a recipe and method that works for me and can be baked in a loaf pan. It keeps the crustiness of the classic and the additional flour makes a slightly larger loaf that will round over the top of the pan. The white whole wheat flour has a milder flavor than other whole grain breads. I don’t normally namecheck brands, but I love King Arthur flour for this. You could add additional salt depending on your tastes. If you add too much, you will sacrifice some of the lightness of the dough for flavor.
Will I still adapt this recipe and make changes? Yes, absolutely. I like the science experiment aspect of changing things up. I am sure that there are still some door-stop loaves in my future, but this will be my go to recipe for now. I find that this is easiest to slice into sandwich thin slices the day after it is baked, and it is great toasted, especially with butter or extra virgin coconut oil (trust me).
No Knead Whole Wheat Sandwich Bread
4 1/2 cups White Whole Wheat Flour (I use King Arthur flour)
1 1/2 tbsp vital wheat gluten
1-2 tsp salt
1/2 tsp yeast (rapid rise)
3 cups of lukewarm water
Mix all of the ingredients in a large bowl until well combined adding the dry first and then the water. I like using a clear glass bowl to see that the bottom is well mixed.
Cover with plastic wrap or a dish cloth and allow to rest for 18 hours slightly warm place. After it has rested fold the dough over on a well floured board and allow to rest for 15 minutes covered (I used floured plastic wrap as the whole wheat is super sticky). Put back into to the covered bowl and allow to rise for another 2 hours. Preheat the oven to 450 degrees and allow your cast iron pot (and loaf pan to heat up for at least 1/2 an hour). I put my loaf pan directly into my cast iron pot as it will still fit with the cover. When adding the dough to the heated loaf pan, I quickly place a parchment sheet cut to fit into the bottom, add a bit of flour, drop the dough in and cover. This will bake for about 35 minutes with the cover on and 20 minutes with the lid removed. I just tap on it to tell if it is done. It should sound hollow. Remove from the loaf pan immediately after baking (wearing oven mitts!) and allow to cool before slicing. If you are using this as sandwich bread, it slices best the next day.
There is a great photo heavy tutorial on Steamy Kitchen that has really clear instructions if this is your first time at the no knead bread rodeo.