100% Whole Wheat No Knead Bread
Ready In: 20 hrs 45 mins
Serves: 14
Yields: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 3 tablespoons vital wheat gluten
- 1⁄4 teaspoon active dry yeast
- 1⁄4 teaspoon active dry yeast
- 2 cups warm water
- 1 teaspoon salt
- 2 tablespoons nonfat dry milk powder
Directions
- Mix all dry ingredients.
- Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
- Combine all ingredients to form a shaggy dough.
- Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
- Dough is done rising when the top is bubbled.
- Dump dough on to floured counter top.
- Fold over twice and let rest for 15 minutes.
- Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
- About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
- 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.
- Allow to cool completely prior to cutting.
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