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.