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Ingredients
| whole wheat flour: 3 cups |
| vital wheat gluten: 3 Tbl |
| active dry yeast: 1/4 tsp |
| active dry yeast: 1/4 tsp |
| water: 2 cups (warm) |
| salt: 1 tsp |
| dry nonfat milk: 2 Tbl |
100% Whole Wheat No Knead Bread
Credit: Food.com
User rating:
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Prep Time
1200 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Mix all dry ingredients.
- Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
- Combine all ingredients to form a shaggy dough.
- Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
- Dough is done rising when the top is bubbled.
- Dump dough on to floured counter top.
- Fold over twice and let rest for 15 minutes.
- Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
- About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
- Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes.
- Allow to cool completely prior to cutting.