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No-Knead Whole Wheat Bread

Prep Time20 minutes
Cook Time45 minutes
Total Time6 hours 5 minutes
Course: Breads and Muffins, Breakfast, Lunch, Main Course, Snack
Servings: 14 slices

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup whole rye flour
  • 1/2 cup coarse cornmeal
  • 1 tsp instant yeast
  • 1 1/2 tsps salt
  • 1 1/2 cups water
  • oil or butter as needed

Instructions

  • Combine flours, cornmeal, yeast and salt in a large bowl.
  • Add 1 and 1/2 cups of water and stir until blended, dough will be moist and sticky.
  • Cover bowl with plastic wrap and let the dough rest for about 4 hours at warm room temperature, about 70 degrees.
  • Butter or oil a standard loaf pan approx. 8 or 9 inches by 4 inches. Lightly oil your hands and shape dough into a rough rectangle and put into loaf pan, pressing out the edges. Brush top of loaf with a little oil or butter.
  • Cover loaf pan with plastic wrap and let it rest 1 hour more.
  • Preheat oven to 350 degrees and bake the bread for about 45 minutes.
  • Remove the bread from the pan and let it cool on a rack.

Notes

Yields 1 loaf.