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Home > posts > 2021 > 01 > 2021-01-10_Whole_Wheat_No-Knead_Bread.html

Whole Wheat No-Knead Bread Sunday, January 10, 2021, 05:57 PM

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I made "Almost No Knead Bread" again. This time, I tried to make it whole wheat by using 25% Gold Medal Whole Wheat Flour. I also used bread flour since that is what I saw in another No Knead book.

I upped the yeast a bit (~1/2+ tsp) as noted last time. And it again needed more water; perhaps even more than last time too.

I also proofed it for about 22 hours before shaping. After shaping, I made a "proofing box" with the oven. I boiled a few cups of water and put that, with the pan and all, in the oven with the bread in the dutch oven.

I cooked to about 198°F. It came out pretty good. Had a nice crust and good texture though I liked the flavor of the white bread more for sure! This one also came out bigger.

Tags: bread