No Knead Whole Grain Artisanal Breads Recipe

How to make it

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• In a large mixing bowl ( prefereable with a lid )
• whisk together both flours, yeast salt and vital wheat gluten
• Add the water all at once and mix without kneading, using a wooden spoon or mixer with paddle attachment
• You may have to use wet hands to get the last bit of flour incorporated if not using a machine
• Cover dough loosely with plastic wrap or a cover
• Allow mixture to rise at room temperature until it begins to collaspe and flattens on top ( at least 2 hours )
• After rising, place on lid and let remain in refrigerator up to 14 days
• When ready to bake, shape and form the dough and let rise on the baking tray at least 30 mins
• This recipes makes 4 pounds of dough which is not kneaded and is very soft and may be sticky
• Each pound makes 5 rolls
• I did not follow the roll instructions but I made 4 mini breads free form and toppped them with seeds and garlic
• Place an oven stone in the center rack of the oven
• Place a broiler try on the lower rack of the oven
• Heat oven to 450F
• When ready to bake
• Place a baking sheet on the baking stone and pour 1 cup hot tap water in the broiler pan
• Bake about 20 mins or until browned and frim
• Serve bread warm
• My breads had a chewy crust, soft interior and excellent flavor
• The photo does not do any justice to these breads which are not at all kneaded
• Each slice was fine textured yet had open airy holes scattered throughout!

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