This recipe was published at Serious Eats as part of my Knead the Book column. I thought the technique was interesting and the bread was good, so it's worth publishing here as well.
Creating a 100 percent whole wheat bread would seem a simple task, but producing one that has good texture and tastes mellow instead of slightly bitter can be a challenge.
The traditional tack of adding honey to balance the bitter edge of whole wheat flour works to a point, but another little known method introduced in Peter Reinhart’s Whole Grain Breads also helps a lot.
Kneadlessly Simple Olive Oil Focaccia
Based on brewers’ techniques for making grain mash, this innovative technique involves partially cooking part of the whole wheat flour by pouring over some boiling water, then keeping the mixture barely hot by occasionally reheating it.
Yes, this requires an extra step or two, but it greatly improves the taste and texture of the finished loaf. The hot water instantly tames the harshness and creates a mixture reminiscent of very sweet, smooth cream of wheat. (The change is caused by enzymes that convert starches into sugars and cause molecules to gelatinize and hold water.) When added to the rest of the dough, the mush begins to act on the whole amount, lending the loaf an exceptionally mellow taste and moist, creamy texture.
The only catch is that the same chemical processes that sweeten and moisten also break down the gluten. So, for a loaf that holds its shape and has good structure, incorporate the mash just before the second rise, and bake the dough as soon as it is raised. Don’t try to use the extended rise option, as this will result in a sunken (though very tasty!) loaf.
Easy No Knead Peasant Bread
Wholesome yet truly good-tasting, this bread is excellent for sandwiches, toasting, and eating as is. For a loaf with a slightly lighter color, use white whole wheat flour, a recently introduced product made from a milder, lighter-colored—but still healthful—variety of wheat.
FIRST RISE: In a 2-quart microwave-safe bowl, make a mash by vigorously stirring the boiling water and honey into 1 cup (5 ounces) of the whole wheat flour until well blended and smooth. Cover with microwave-safe plastic and place in the microwave oven. Set a cup of boiling-hot water in the oven to help keep it warm. After 15 minutes, reheat the mash and hot water by microwaving on high power for 1 minute. Thirty minutes later, again reheat by microwaving on high power for 1 minute. Then let the mash stand, covered, in the microwave, until completely cooled. Set aside at room temperature for up to 18 hours.
In a large bowl, thoroughly stir together 2 cups (10 ounces) of the flour, the salt, and the yeast. In another bowl or measuring cup, whisk together the ice water and oil, then stir the mixture into the bowl with the flour until smooth and well blended. If the mixture is dry, add just enough more water to facilitate blending and produce a firm but not stiff dough. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Whole Wheat Mash Bread
SECOND RISE: Thoroughly stir the cooled mash mixture, then 1/2 cup (2.5 ounces) of the flour, into the dough, vigorously mixing until very thoroughly blended; if desired, use a dough hook and heavy-duty mixer on low, as this is tiring to do by hand. If necessary, using flour-dusted fingertips or the mixer, sprinkle over and work in enough more flour to yield a very stiff dough. Coat a 9x5-inch loaf pan with nonstick spray, then add 1 tablespoon flour, tipping the pan back and forth to evenly coat the interior.
Using a well-oiled rubber spatula, fold the dough in towards the center, working your way around the bowl. Invert the dough into the pan. Brush or spray the dough with oil. Smooth out the top and evenly press the dough into the pan with oiled fingertips; for best appearance, tuck the dough evenly underneath at the ends. Evenly dust the loaf with 1/2 tablespoon whole wheat flour; smooth it evenly over the loaf top. Cover the pan with nonstick spray–coated plastic wrap.
LET THE DOUGH RISE USING EITHER OF THESE METHODS: For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1 1/2- to 2 1/2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. Remove the plastic when the dough nears it, then continue the rise until dough extends I inch above the pan rim.
No Knead Bread Recipes
BAKING: Bake on the lower rack for 50 to 55 minutes, or until the loaf is well browned and firm on top; if the top begins to over-brown, tent with foil. Bake for about 10 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the end (or until the center registers 206º to 208ºF on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.
SERVING AND STORING: The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.Since Jim Lahey’s crusty white pot bread was published back in 2006, thousands of home baker’s have tried their hand baking this simple, but spectacularly good bread. I liked his version, but wanted to come up with a larger loaf and one that had even more flavor. And I wanted to completely eliminate the hand-shaping and all the kitchen counter mess.
That’s what I did with the recipe below. It’s in my new bread cookbook, Kneadlessly Simple. The very basic ingredients–just flour and a little yeast, salt, and sugar are mixed together in a large bowl. Then ice cold water is stirred in. Yes, ice cold! (Be sure you use fast-rising, instant, or bread machine yeast with the cold water though.) It won’t hurt the yeast and it improves the flavor and texture of the finished bread. As you can see, the dough is moist, but not wet like batter bread. It should hold some shape and be hard to stir.
Glorified White Sandwich Bread
Next, the dough is covered and just sits and kneads itself. For convenience and the absolute best flavor, it can be refrigerated for a while. This is entirely optional. Then it goes on the countertop for a slow, cool rise of about 18 to 24 hours. A little more or less won’t hurt.
It’s the natural bubbling action, caused by the yeast fermentation, that actually kneads the dough. The bubbles actually move the dough, bringing together the two proteins that form gluten on the molecular level in much the same way as the pulling and pushing of traditional kneading brings them together in a more obvious way. The long, slow rise also allows plenty of time for the dough to develop a rich aroma and complex flavor that can’t be achieved with a hurried rise.
The next step is simply to fold the dough into its center until partially deflated, and after it rises again, invert it directly into a preheated 3 1/2 to 4-quart Dutch oven to bake. Absolutely no shaping of the loaf or other fiddling is required. The surface smooths out and the dough browns and forms a lovely boule on its own.
Crusty Portuguese American Yeasted Cornbread (no Knead) Recipe
Pot boules — round, peasant-style breads that are simply popped into a sturdy, lidded pot and baked — are about the easiest loaves possible, but among the most gratifying. They puff up well, brown beautifully and always come out crusty, due to the moisture trapped inside the pot during the first few minutes in the oven. (In fact, the pot actually serves as a minioven.) Still, if you don’t have a pot, here’s a popular crusty cheese bread that just uses a loaf pan.
For another pot bread, my crusty seeded pale ale pot boule, go here. For one very economical pot I like a lot, go here; or lots of useful info on various kinds of pots to use, click here .
Like the basic black dress, this basic white loaf is always appropriate and in favor. The interplay of light mild crumb, crunchy golden crust and deep, sweet yeast taste and aroma (coaxed out by long, slow rising) is downright amazing. In fact, eating this bread is a far more complex and exciting sensory experience than one might expect from the simple ingredients.
Recipe: No Knead Coffeecake For Easter
If you’d like to listen to an interview of me and an NPR commentator making this bread in my kitchen click here .
Tip: A cast iron Dutch oven makes a good baking pot. The bread usually doesn’t stick to seasoned plain or enameled cast iron, but if you aren’t sure about your pot, spritz the interior with a little nonstick spray immediately before
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