Comments on: No knead to say more: 100% whole wheat bread

By: janet

janet — Mon, 23 May 2011 20:08:49 +0000

I’ve made this white bread many times and in different proportions of white to wheat. Will try the WWF recipe too. I’ve made it in a large double baguette pan covered with foil and it came out great. I’ve made it in a covered cast iron casserole and that is great too. I LOVE THIS BREAD!!!

By: The Dilly-Dallying of A Saturday « One Step Closer

The Dilly-Dallying of A Saturday « One Step Closer — Sun, 22 May 2011 15:18:22 +0000

[...] here for no-knead 100% whole wheat bread. It’s actually really fun (and slightly hard to work with) if [...]

By: C

Tue, 10 Aug 2010 21:59:18 +0000

Just made this, it’s delicious and easy! Never made bread before, but I’ll definitely be making this one again (and often, I hope).

By: That No-Knead Bread | deletia

That No-Knead Bread | deletia — Thu, 10 Jun 2010 01:38:11 +0000

[...] basic, slow rise white bread made from a messy, unkneaded dough, though it’s easy enough to vary. I haven’t made any other basic bread since, just brief forays into pizza, naan, and [...]

By: Noelle Ray

Noelle Ray — Wed, 21 Apr 2010 18:10:21 +0000

Hallelujah!! (Sounds of heavenly choirs…). I did it!! I just made (and my son and I ate half) of the bread!! It was crusty, chewy and holey too. I always like to sprout my wheat–I dehydrate it and then grind it just like flour–and I wasn’t sure if it would work with this, but it did!! I wonder if sprouting it softens the grain a little when it is ground later. Anyway, I used 2 TBSP of gluten because sprouted wheat has less gluten than regular. I had to use more water because that type of flour soaks up more water. I used the corn meal which added a lot to the texture. It was a little flatter than would be ideal, but the crust was crusty and the interior was moist and yummy. Thanks for the whole wheat suggestions. They worked great.

By: Pamela

Pamela — Thu, 15 Apr 2010 18:36:15 +0000

I heard about kneadless baking and this blog has helped answer a few questions about the whole process. I just went and got what I knead and will be trying out later today! Can hardly wait!! Thank you for the information, great blog!!

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Mon, 01 Mar 2010 03:42:50 +0000

Hi Samantha, I used regular salt. Kosher salt is about double the volume but the same weight.

By: Samantha

Samantha — Tue, 23 Feb 2010 22:38:26 +0000

Are you using regular salt or kosher salt?

By: No-Knead 100% Whole Wheat Bread « doubledot.net

No-Knead 100% Whole Wheat Bread « doubledot.net — Mon, 01 Feb 2010 00:22:29 +0000

[...] bread movement. Several good references available from thekitchn, tho we started with another ww hack. Current recipe is a work in [...]

By: Nancy

Nancy — Mon, 28 Sep 2009 02:34:13 +0000

Hi!
I too am wanting to use Jim Lahey’s recipe to make a whole wheat loaf. The problem with the original method is in fact, gluten development. Having been a maker of truly 100% whole wheat bread for years, I can tell you that additional gluten is NOT needed IF the bread is kneaded. Kneading well develops gluten in ww flour. In white flour, resting for long periods of time is enough to develop gluten structure, but not in ww flour. Others adapting his method are kneading for several minutes first, then following the recipe as written. This is an alternative to those who may be opposed to adding gluten – I don’t like to add it, it feels like cheating to me, and it’s not natural. Unfortunately, without a strong network of gluten strands going thru ww dough, it doesn’t have enough structure to rise. I wish there was an easier way around this. sigh. Kudos on your recipe!