Whole grain low knead bread
Whole Grain Low Knead Bread is a delicious, nutritious and hearty bread that requires just a few minutes of actual hands-on time to make. If you've been reluctant to try baking your own bread this foolproof recipes is a great place to start.
servings
Ingredients
- 11 ½ oz all purpose flour (2 ¼ cups, see note)
- 2 ½ oz whole wheat flour (½ cup)
- 1 oz wheat germ (¼ cup)
- 1 ½ teaspoons table salt
- ¼ teaspoon dry yeast (not quick rise)
- 14 oz water (1 ¾ cups, room temperature)
Instructions
- Whisk together 11 ½ oz all purpose flour, 2 ½ oz whole wheat flour, 1 oz wheat germ, 1 ½ teaspoons table salt and ¼ teaspoon dry yeast in a large mixing bowl. Add 14 oz water all at once and mix with a spatula until most of the flour is incorporated. The dough will look shaggy, not smooth. Cover the bowl with plastic wrap and leave it at room temperature for at least 10 hours and up to 18 hours.
- Lightly sprinkle a sheet of parchment paper with wheat germ. Turn the dough out onto a surface sprinkled lightly with wheat germ and knead very briefly, just 12-15 times. Pull the sides of the dough towards the center to form a round. Set the dough, seam side down, onto the parchment paper.
- Use the parchment paper to lift the dough and set it into a heavy Dutch oven. Cover the pot with plastic wrap and the lid of the pot. Leave the dough at room temperature to rise until doubled in volume, 1-1 ½ hours.
- Remove the plastic covering. Sprinkle the top of the loaf lightly with flour. Use a sharp knife, scissors, or a razor to slash a ½” deep X across the top of the loaf.
- Cover the pot and place it in the cold oven. Turn the oven on to 425 °F and bake the bread for 30 minutes. Remove the lid from the pot and bake for another 25-30 minutes until the crust is deeply-browned.
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Video
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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