Fast No-Knead Whole Wheat Bread

Recipe from Jim Lahey

Adapted by Mark Bittman

Fast No-Knead Whole Wheat Bread
Craig Lee for The New York Times
Total Time
45 minutes, plus 5 hours' rising
Rating
4(686)
Comments
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This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn’t rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent. —Mark Bittman

Featured in: No-Knead Bread: Not Making Itself Yet, but a Lot Quicker

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Ingredients

Yield:1 loaf
  • 2cups whole wheat flour
  • ½cup whole rye flour
  • ½cup coarse cornmeal
  • 1teaspoon instant yeast
  • 1½teaspoons salt
  • Oil as needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

224 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 7 grams protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine flours, cornmeal, yeast and salt in a large bowl. Add 1½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

  2. Step 2

    Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.

  3. Step 3

    Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.

Ratings

4 out of 5
686 user ratings
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Comments

Erich Hayner

By weight: 240g bread flour 51g rye flour 82g Coarse cornmeal 340g water 1tsp yeast 1½tsp salt

Darrin

Typical bread flour reacts better with yeast which helps to create more gluten and more rise in breads. The bran and germ present in whole wheat flour makes it harder for the dough to rise thus creating a denser loaf. If you want more rise, replace half the whole wheat with bread flour and adjust the water (you should use less).

David

This is a fantastic recipe if you like a nice sturdy ready. Very flavorful and satisfying, extremely easy to make. I'm on my sixth loaf now, every one has come out perfectly. Good for sandwiches and toasting, plus a decent shelf life.

Carla in California

VERY wet sponge...no knead needed kneading. Good rise.

Antonia

Can. you cook this at a lower temperature?

Barbara

I make the recipe as written and sprinkle some wheat bran and cornmeal on top for texture. It's a very hearty, satisfying loaf that everyone enjoys.

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Credits

Adapted from Jim Lahey, Sullivan Street Bakery

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