No-knead Whole Wheat Bread Recipe

How to make it

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• Proof yeast for 10 minutes in 1/4 cup of lukewarm water and 1 teaspoon sugar.
• In a large bowl combine flour and salt to which add yeast mixture. Stir until blended adding water until the dough is shaggy and sticky. It should not be too wet that it pours. You will probably use all of the water, but different brands of flour are more absorbent. Because whole wheat flour soaks up more liquid, the dough is very loose like a muffin or pancake batter.
• Cover bowl with plastic wrap.
• Set covered bowl aside for at least 12 hours, preferably 18 to 24, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with tiny bubbles.
• Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover with plastic wrap sprayed with vegetable spray and let rest about 15 minutes.
• Because the dough is so sticky and loose, you need extra flour to dust your hands. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently place dough into loaf pan that has been sprayed with vegetable spray. Shake and hit loaf pan against kitchen counter to even out the dough. It will be very soft.
• Cover loaf pan with cloth or parchment paper sprayed with vegetable spray. Let rise for about 2 more hours. Dough should more than double in size.
• At least a half-hour before dough is ready, heat oven to 450-475 degrees, and place heavy covered pot large enough for the loaf pan to fit (I used a large ceramic casserole and a cast-iron frying pan) into the oven to heat. (The inside liner of a crockpot should work .)
• When dough has finished rising and is finally ready to bake, carefully remove the covered pot "second oven" from oven.
• Place bread into the makeshift “second oven."
• Cover with lid and bake 25 to 30 minutes,
• Remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

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