This country wheat no-knead bread recipe produces a crisp-crusted country bread so good people will think it came from a bakery. Like all no-knead bread recipes this one is simply mixed and left to rise. With bread this easy, you'll find yourself making it on a regular basis.
Makes 1 Loaf of No-Knead Country Wheat Bread
Makes 1 Loaf of No-Knead Country Wheat Bread
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1 1/2 cup tepid water plus 1 tablespoon
- 1/4 tsp dry active yeast
- 1 1/4 tsp salt
- 1/2 tsp sugar
- 1 cup whole wheat flour
- 2 cups white un-bleached bread flour
- cornmeal as needed
Preparation:
Add the water, yeast, salt, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 hours.
Flour a work surface well; using a spatula scrape the bubbly dough on to the flour. Flour your hands and pat down into a square shape. Fold each corner to the center, and flip the dough over so the folds are facing down. Shape into a round loaf. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough may stick unless you put a good amount on the pan. Transfer loaf to the pan, folds facing down. Sprinkle the top with flour.
Place a clean, dry, floured towel over the loaf, and allow to rise for 1 hour in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool completely on a rack before slicing.
Flour a work surface well; using a spatula scrape the bubbly dough on to the flour. Flour your hands and pat down into a square shape. Fold each corner to the center, and flip the dough over so the folds are facing down. Shape into a round loaf. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough may stick unless you put a good amount on the pan. Transfer loaf to the pan, folds facing down. Sprinkle the top with flour.
Place a clean, dry, floured towel over the loaf, and allow to rise for 1 hour in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool completely on a rack before slicing.