Wednesday, September 04, 2013

Rustic Whole Wheat No Knead Bread


There is nothing more irresistible than freshly baked crusty bread. It is wonderfully crisp and chewy on the outside while tender and slightly moist on the inside. I like to use them for sandwiches or just spread them with butter for my morning breakfast. Making this bread is easy as it requires very minimal work. I used the same recipe as my Rustic Bread but this time I added some whole wheat flour to it.

Ingredients:

1 1/2 cups all-purpose flour
2 cups whole wheat flour
1 tsp salt
1 1/2 tsp active dry yeast
1 1/2 cups warm water


1. In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms. Cover bowl with plastic wrap and allow it to rise until double in size or you can keep it in the refrigerator overnight.
2. Turn the dough out onto a well floured work surface. Form the dough into desire shapes, put it in a line baking pan and cover the dough and let it proof again until dough double in size.
3. Heat oven to 400 degrees F. Put in a broiler pan or any baking pan into the bottom rack of the oven too. After the dough has rested and is ready to bake, dust the dough lightly with flour, and slash the top of the dough with serrated or very sharp knife. Put the bread/baking pan into the oven, pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam.
4. Bake the bread until well browned, about 30 minutes. Cool completely before cutting into it.

5 comments:

Shereen said...

That's a beautiful looking bread. You still have time to bake breads????

Phong Hong said...

Gertrude, I love this type of bread. Nice to dip in stews and soups. Sounds easy to make too.

Veronica Ng said...

Looks very rustic! Best for making bruschetta too.

Anonymous said...

"2. ...cover the dough and let it proof again until dough in size."

Do you mean double in size?

Just out of curiosity, what does the steam do?

ICook4Fun said...

Shereen, you dah lupa when I baked this? I even sent you a pix of it. It was a few months ago :)

Phong Hong, we like it toasted and spread with butter :)

Veronica, yes there are great for Bruschetta

Anon, please refer here :
http://www.thekitchn.com/food-science-tip-add-steam-whe-76586