No knead whole wheat bread, originally uploaded by jasonrr.
I had heard of the wonders of The NY Times No Knead Bread, and it really is as good as promised. I made this with half whole wheat flour. It came out great, and I imagine that it would have a nice light texture if I used white flour. This get baked in a cast iron pot at 450. The dough is unusually wet for a bread dough, and I just kind of dumped the whole sticky amorphous mass into the hot pot after it second rise. Next time, I will be more delicate sliding it into the pot get a rounder bread as it sticks immediately. Although I think that there is something really satisfying about kneading bread, I suspect that this will become by new go-to way to make bread.
Click here for the NYT Recipe
It does make a good loaf doesn’t it? I started my No Knead ways with that recipe & then moved on to the Artisan Bread in Five Minutes a Day way which gives you a lot more options.
looks delicious!