Fast No-Knead Whole Wheat Bread

Name: Fast No-Knead Whole Wheat Bread
Total time: 45 min
Yield: 1 loaf
Ingredients: 2 cups whole wheat flour; 1/2 cup whole rye flour; 1/2 cup coarse cornmeal; 1 teaspoon instant yeast; 1 1/2 teaspoons salt; Oil as needed

Recipe from Jim Lahey

Adapted by Mark Bittman

Fast No-Knead Whole Wheat Bread — Craig Lee for The New York Times

Total Time: 45 minutes, plus 5 hours' rising
Rating: 4(706)
Comments: Read comments

This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn’t rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent. —Mark Bittman

Featured in: No-Knead Bread: Not Making Itself Yet, but a Lot Quicker

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Ingredients

Yield:1 loaf

2cups whole wheat flour
½cup whole rye flour
½cup coarse cornmeal
1teaspoon instant yeast
1½teaspoons salt
Oil as needed

Ingredient Substitution Guide

Preparation

Step 1
Combine flours, cornmeal, yeast and salt in a large bowl. Add 1½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
Step 2
Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
Step 3
Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.

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Ratings

4 out of 5

706 user ratings

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Comments

Erich Hayner8 years ago

By weight: 240g bread flour 51g rye flour 82g Coarse cornmeal 340g water 1tsp yeast 1½tsp salt

Darrin8 years ago

Typical bread flour reacts better with yeast which helps to create more gluten and more rise in breads. The bran and germ present in whole wheat flour makes it harder for the dough to rise thus creating a denser loaf. If you want more rise, replace half the whole wheat with bread flour and adjust the water (you should use less).

David8 years ago

This is a fantastic recipe if you like a nice sturdy ready. Very flavorful and satisfying, extremely easy to make. I'm on my sixth loaf now, every one has come out perfectly. Good for sandwiches and toasting, plus a decent shelf life.

Brooke2 weeks ago

I enjoyed this bread. I used a mix of whole grain flour and bread flour (about 2 parts to 1) along with the rye flour and cornmeal as directed, and a bit of honey. It turned out quite dense and moist, but the flavor is great, especially with butter.

Christa3 weeks ago

Did not get much rise despite using brand-new instant yeast and tepid water--ended up with a flat little brick. Will not make again.

Christa3 weeks ago

I don't know what I did wrong, but mine didn't turn out at all: it came out like a brick and never rose. I'm all for dense breads, but my bread never rose, despite using brand-new instant yeast and warm water. My home is set at 70 degrees, and I made this bread on a mild winter day, but perhaps my kitchen was too cold, and I should have let the bread rise on top of the dryer while my clothes dried.

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