At last! After try­ing to mod­ify the orig­i­nal no-knead bread recipe into a whole­meal alter­na­tive, my lack of culi­nary skills proved fatal. Now Bittman has mod­i­fied it him­self, com­ing up with the defin­i­tive whole wheat no-knead bread recipe.

Even though it was never an issue for me, it now only needs to be left to rest for 4 hours, not 14. You will need:

  • 2 cups whole wheat flour (approx. 270g)
  • 1/2 cup whole rye flour
  • 1/2 cup coarse cornmeal
  • 1 tea­spoon instant yeast
  • 1 1/2 tea­spoons salt
  • Oil as needed.

The recipe asks for a stan­dard loaf pan, but in this MSNBC video Bittman alludes to the fact that it doesn’t really mat­ter if you want to stick to your heavy-duty round pot.

via Life­hacker