Total Time
20hrs 45mins
Prep 20 hrs
Cook 45 mins

This is a variation of the no knead bread that is composed of all whole wheat. It uses vital wheat gluten as an additive to increase the rise.

Ingredients Nutrition

Directions

  1. Mix all dry ingredients.
  2. Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
  3. Combine all ingredients to form a shaggy dough.
  4. Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
  5. Dough is done rising when the top is bubbled.
  6. Dump dough on to floured counter top.
  7. Fold over twice and let rest for 15 minutes.
  8. Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
  9. About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
  10. Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes.
  11. Allow to cool completely prior to cutting.

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