Crispy Crust Wheat Sandwhich Bread No-Knead

Submitted by Red_Apple_Guy

"My whole wheat take on the Artisan Bread in 5 Minutes a Day recipes. For better crusts and using loaf pans, place in a covered, preheated roasting pan for baking. This is a chewy sandwich bread requested often by my wife and is more of a lean bread than a soft sandwich bread. I weigh my ingredients for accuracy as cup measurements can vary but have included approximate cup measurements if you don't have a scale. See note about yeast amounts at the bottom of the recipe."

 

• Ready In: 12hrs 40mins
• Ingredients: 7
• Yields: 2 loaves
• Serves: 24

ingredients

• 3 1⁄2 cups whole wheat flour (16 oz)
• 3 1⁄4 cups bread flour (16 oz)
• 3 teaspoons gluten (optional)
• 3 cups water (24 oz lukewarm)
• 1 1⁄2 tablespoons active dry yeast (see note)
• 1 tablespoon salt (table salt)
• 3 tablespoons molasses (or honey or ribbon cane syrup)

directions

1. Mix all ingredients by wooden spoon or by hand until well mixed.
2. Place in an oil sprayed 5 qt bowl and cover with sprayed plastic wrap.
3. Let rest on counter at 70 F for 2 hours or at 80 F for 1 1/2 hours.
4. Place in the fridge overnight or for several days.
5. Gently remove from bowl and divide into two pieces with a dough scaper or knife and stretch the outter film of the dough until a tight surface and a log shape is formed.
6. Place into oiled 8 x 4 loaf pans.
7. Rest at 70 to 80 F for 1 1/2 hours or until doubled in size.
8. 30 minutes before baking, place a large roasting pan with lid into the middle of the over and preheat oven to 450°F.
9. When the dough is about 1 inch above the pans, carefully remove the lid to the roaster and place the two pans into it. Wear mitts or use pot holders to avoid being burned.
10. Add 1/4 cup of hot water to the roaster carefully.
11. Replace lid and bake for 20 minutes.
12. Rotate roaster pan and check on browning.
13. If not browning, leave lid off and bake for 15 to 20 minutes until internal temperatures are 200 - 210°F.
14. If browning, replace lid and bake for 15 to 20 minutes more until internal temperatures are 200- 210°F.
15. Carefull remove loaves and turn out on wire rack and cool for 30 min to an hour before cutting.
16. Note: The yeast can be cut down if resting time is increased before refrigerating. The key is to get the dough to finish rising, flatten, or begin to collapse before refrigeration. 1/2 tsp yeast requires up to 12 hours for rising which improves flavor. I often use instant yeast and about 25% less than listed here.