Simple Crusty Peasant Wheat Bread

This is a variation on those no-knead bread recipes that have been around for a few years now, but it is even easier than the other versions that I have seen. For me, easy + delicious = a keeper.

As far as I know, Jim Lahey from the Sullivan Street Bakery pioneered the no-knead technique and it really took off after Mark Bittman ran it in a Minimalist column. Lahey's technique uses very little yeast and a long rising period to give the dough a delicious flavor and texture. Lots of versions of this recipe are now floating around, most of them with a 12- to 18-hour rising period.

For me, that long rising period was always an impediment. I never seemed organized enough to count back that 18 hours and start the bread in advance so that I could have it ready when I wanted it.

When our friend Duncan brought a loaf to dinner and  told me that his version only had to rise for a couple of hours, I was intrigued. And when I took a bite of the bread I was hooked. It was excellent, crusty on the outside with a light, soft interior. The recipe calls for making a double batch and leaving half to rise for an extended period in the refrigerator. This worked well for us because when one loaf was gone, we had dough in the refrigerator ready to go for a second loaf.


Duncan told me that the original source of his recipe is a comment from a post on CoolTools about no-knead bread. Although the bread was great as it was, I wanted to try it with a bit of whole wheat flour to give it an earthier texture, more like a hearty peasant loaf. The results were fantastic.

So good, in fact, that I had to snap the photos immediately because I knew that loaf wouldn't be around for long. Not with the bread lovers in this house.

Second Helping: Lavender Buttermilk Biscuits
Thirds: Spaghetti and V-Balls

Simple Crusty Peasant Wheat Bread

Makes two round loaves
15 minutes preparation time
45 minutes baking time, plus at least 2 hours for rising

1 tablespoon plus 2 teaspoons yeast
3 cups warm water
1 tablespoon plus 2 teaspoons salt
2 cups whole wheat flour
4 1/2 cups unbleached all-purpose flour

Mix the yeast, water, and salt together in a large bowl. Stir with a large wooden spoon until the yeast and salt are completely mixed in. Add the flours and mix with a wooden spoon until the flour is fully incorporated.  The dough will be shaggy and sticky. Cover the bowl with a dish towel and let it sit for at least two hours to rise.

After the dough has risen, arrange the racks in the oven so that a Dutch oven fits on the middle shelf. Place the Dutch oven on the middle rack and heat the oven to 450 degrees.

To bake one loaf, cut the dough in half and transfer half to a small bowl. Cover the bowl with plastic wrap and store it in the refrigerator for another day. It will last for about a week in the refrigerator.

Sprinkle flour over the remaining dough and turn it out onto a floured board. Roughly shape it into a ball by folding any uneven edges under the ball, and let it rest until the oven has preheated.

When the oven has reached 450 degrees, remove the Dutch oven. Carefully place the dough into the Dutch oven with the uneven folds facing up (these will open up as the bread cooks to give the bread a wonderful texture) and put the lid back on the pot. Place it in the oven and cook for 30 minutes. Remove the lid and let it cook until the top is a deep golden brown, about 15 minutes.

Remove the pot from the oven and carefully take the bread out of the pot. Let it cool on a baking rack until you are ready to serve it.

When you are ready to bake the second loaf, remove it from the refrigerator and let it sit at room temperature while the oven preheats. Continue baking according to the instructions above.

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Comments

[Sylvia]

Wonderful knead bread

[Ophelie]

ouah it looks so good!!!

[Katherine Schroder]

Hmmm...I've never made yeast bread before. Too intimidating. Think I might try this today with the kids. Thanks, Margy!

[Sally]

She looks like a pro ;0) What a fun idea. I bet she was tickled you put up a post with her making bread.

[Christina Herman]

Oh - thanks so much for posting this recipe. I've been looking for a no-knead bread that is easy! Can't wait to try it.

[Evi]

I had saved this post from last year, and have finally tried this recipe. I am never buying bread ever again. This was delicious and easy! Thanks so much for sharing!

[Margy]

Thanks, Evi! So glad you liked it. Keep on bakin'!

[Nihat]

You sold me ! the info and the pic of the bread made me want to buy the book and bake some bread.NOTHING compares to the smell & taste of home made hhaltey bread ..thanks for the info.

[Noel Ballinger]

Made this yesterday, ate it all up. My wife thinks I am a master baker. Baking up the rest today!

[Margy]

Excellent, Noell!