Big-Batch No-Knead 100% Whole-Wheat Bread
11
- Prep Time10 min
- Total Time4 h 20 min
- Makes3 Loaves
(Recipe: Jennifer Pallian; Photo: Carmen Cheung; Food Styling: Ashley Denton; Prop Styling: Madeline Johari; Produced by: Aimee Nishitoba)
Whole-wheat flour absorbs more water and has less gluten-forming potential, so the dough may feel denser and rise more slowly. Expect a closer crumb, softer crust and a slightly nuttier taste.
Ingredients
7 cups whole-wheat flour (840 g)
1 tbsp active dry yeast (9 g)
1 tbsp kosher salt (15 g)
3 cups plus 3 1/3 tbsp warm water (762 g)
Instructions
Combine whole-wheat flour with yeast and salt in a large bowl. Stir in water until no dry flour remains. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature for 2 ½ hrs, or refrigerate for up to 1 week.
When ready to bake, line a bowl or pie plate with parchment. Dust dough with flour and cut off about one-third of it. With floured or wet hands, shape into a smooth ball by tucking the edges underneath repeatedly while rotating it. Place in prepared bowl and let rise for 1 hr (if freshly made and at room temperature) or 2 hrs (if cold from the fridge).
Preheat a dutch oven (and lid) at 450F for 30 min while the dough finishes its rise. Carefully transfer dough by lifting parchment and placing into hot pot. Lightly dust top of dough with flour, then use a sharp knife or bread lame to slash the surface. (This helps control how the bread expands in the oven and gives it that signature rustic look.) Using oven mitts, cover with lid and bake for 30 min. Then uncover and bake until browned and hollow-sounding, 10 to 15 more min. Let cool before slicing.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
