The internet is a beautiful thing.
Hendrika (also a baker) recommended making a whole grain version. She said to replace 25% of the flour with whole grain flour, and increase it up to 50% for a heartier bread. Then roll the dough in old fashioned oats before the second rise.
I took her suggestion…
And it worked beautifully! I even added a little honey for a hint of sweetness.
What’s great about this recipe, is that it’s made in the exact same fashion as the original no-knead bread (who doesn’t love baking in a dutch oven?!) The only difference is the ingredients.
I went with a smaller amount of whole wheat flour as I prefer a lighter, less dense bread. However, I’ve made it using a 50/50 ratio and it was just as good- it’s simply a matter of personal taste. I also added a touch more salt to enhance the flavor. The result was a nutty, golden bread bread with a soft and chewy interior. The crust was perfectly crisp.
And that is the beauty of the internet. It brings together like minded people.
As for us, we’ve been enjoying the fruits of my labor in sandwiches, french toast and dunking in soup. The kids go crazy for this bread. Any leftovers are blitzed into breadcrumbs and stashed away in the freezer. As I’ve mentioned before, there’s nothing like making your own bread and once you get started the possibilities are endless. Thanks Hendrika, for the fabulous idea!
For a step-by-step tutorial on making no-knead artisan bread, click here!
*It’s interesting to note that this dough is not as wet as the original version. Whole wheat flour absorbs more water resulting in a drier dough. Keep in mind that you might need to add additional water to bring the dough together. Do this 1 tablespoon at a time until you reach your desired consistency.
- 2¼ c. bread flour (not all-purpose) + more for dusting
- ¾ c. whole wheat flour
- ¼ teaspoon instant yeast
- 1½ teaspoons sea salt
- 2 tbsp. honey
- 1½ c. water
- ¾ c. old fashioned oats, for rolling
- 6 quart dutch oven
- Make the dough: In a large bowl whisk the bread flour, whole wheat flour, yeast and salt. In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until combined; dough will be wet and sticky, with a shaggy appearance. If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
- Transfer dough to a lightly oiled container and cover with plastic wrap. Let the dough rest for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1½ -2x its original size. The surface will be dotted with bubbles. *See note below.
- Shape the dough: Lightly flour a sheet of parchment paper and place the dough on top. Fold the dough in half (like a book) and then fold it in half again. The direction doesn’t matter. You’re doing this to release some of the air inside, and to make it easier to toll into a ball.
- Add more flour to the parchment paper (be generous so that it doesn’t stick) and sprinkle the oats on top of the paper. Shape the dough into a ball by tucking the sides underneath itself, and then roll around in the oats to coat. Place the dough (seam side down) onto the paper. Cover loosely with oiled plastic wrap and let rest again until puffy in shape. This will take 30 minutes- 2 hours depending on how warm your kitchen is.
- At least a half-hour before the dough is ready, preheat your oven to 400 F. Put a (6 quart) dutch oven pot inside for 20 minutes. When the dough is ready, carefully remove pot from the oven. Slide your hand underneath the parchment paper and invert the dough into the pot. The seam will be facing up. It will look messy, but the top will be beautifully cracked when baked. Using oven mitts, shake pan once or twice if the dough is unevenly distributed.
- Bake the dough: Place your bread into the oven, and immediately reduce the temperature from 400 to 375 F.Cover with the lid and bake for 30 minutes. If you find that your bread is browning too quickly, reduce the temperature to 350 F. Remove the lid and bake for an additional 20 to 25 minutes, until golden brown.
- To make sure that the bread is completely cooked through, take its temperature. Carefully tip the bread onto its side and insert a thermometer into the bottom. It should read 200-205 F. If not, place it back into the oven until it is ready (extra time in bread baking is a good thing). If you’re worried about the top getting too brown, put the lid back on.
- When your bread is ready, transfer to a wire rack to cool. It should feel light and make a hollow sound when you give it a knock underneath. Let it cool for at least 1 hour. Cutting it too soon might ruin the texture resulting in a gummy crumb!