Whole Wheat No Knead Bread

One of the things I love about cooking is adapting recipes to try new things. Since I have whole wheat flour, I thought I would experiment making a whole wheat version of the No Knead Bread posted yesterday.

The result is a slightly denser loaf. We polished off the No Knead Bread in two sittings. Since it was a huge hit with everyone, I made this recipe to go with the So Easy Mushroom Soup.

Special Equipment
Dutch oven with lid (or a pot that can withstand 450 degrees F)

Ingredients
2-1/2 cups all purpose or bread flour
1/2 cup whole wheat flour
1 tsp salt
1/4 tsp active dry yeast
1-1/2 cup warm water

Directions
1. In a large bowl, mix all the dry ingredients. With a wooden spoon pour in water and stir until there is no flour remaining on the bottom of the bowl.

2. Cover the bowl with plastic wrap and allow the dough to rest in a draft free spot for at least 12 hours (up to 24 hours).

3. On a floured surface, scrape out the dough. Using your hands, fold the dough onto itself until it is the shape of a ball.

4. Place the empty dutch oven with lid inside the oven. Preheat the oven to 450 degrees F.

5. Once the oven has preheated, dump the dough into the pot and shake the pot to even out the dough.

6. Cover with a lid and bake for 30 minutes.

7. Once the 30 minutes is up, lift the lid and bake uncovered for another 15 to 20 minutes until the crust is golden brown.

8. Allow bread to cool on cooling rack for 10 minutes before slicing.

Source: Adapted from A Stack of Dishes