No-Knead Honey Whole Wheat Bread

The internet is a beautiful thing.

Back when I postedthe recipe for no-knead artisan bread, I made a new friend on facebook. Her name is Hendrika, and she is from the Netherlands.

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.

RECIPE:

Ingredients

• 2¼ c. bread flour (not all-purpose) + more for dusting
• ¾ c. whole wheat flour
• ¼ tsp. instant yeast
• 1½ tsp. fine sea salt
• 2 tbsp. honey
• 1½ c. water
• ¾ c. old fashioned oats, for rolling

Tip: I use King Arthur bread & whole wheat flour and SAF instant yeast. For baking, you can use any 6 quart dutch oven, cast iron, enamel, Pyrex or ceramic bakeware (with lid) that can heat up to 500 degrees F.

Instructions

1. Make the dough: In a large bowl whisk together 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 with a wooden spoon until combined; the dough will be wet and sticky. If it seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
2. Transfer dough to a lightly oiled container and cover with lightly oiled plastic wrap to prevent sticking. Let the dough rise for 14 hours- overnight, at room temperature, about 70 degrees F. The dough is ready when it has puffed up in volume, about 1½ -2x its original size. *See note below below.
3. Shape the dough: Lightly flour a sheet of parchment paper and place the dough on top. Fold the dough in half and then fold it in half again.
4. Add more flour to the parchment paper and sprinkle the oats on top. Shape the dough into a ball by tucking the sides underneath itself, and then roll it around in the oats to coat. Place the dough onto the paper seam side down. Cover and rest again until puffy in shape. This will take 30 minutes- 2 hours depending on how warm your kitchen is.
5. Preheat your oven to 400 F. Put a 6 quart dutch oven pot inside for 20 minutes. When the dough is ready, remove pot from the oven. Place your hand underneath the parchment paper and invert the dough into the pot. The seam will be facing up. Cover the pot with the lid.
6. Bake the dough: Place your bread into the oven, and immediately reduce the temperature from 400 to 375 F. Bake for 30 minutes, covered. 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.
7. 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 it’s cooked through. If you’re worried about the top getting too brown, loosely tent the pot with foil.
8. When finished, transfer the bread to a wire rack. 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!

Note:

* If your dough isn’t puffed and bubbly after the initial rise, place it in the microwave with the light on (keeping the door ajar). The warmth from the light will give the yeast a boost. My friend Celia gave me this tip and it works like a charm, especially in chilly kitchens!