Name: No Knead Whole Grain Bread
Ingredients: 2 cup whole wheat flour; 1/2 cup rye flour; 1/2 cup cornmeal; 1/2 teaspoon active dry yeast; 2 teaspoon salt; 2 tablespoon olive oil; cornmeal for dusting

No Knead Whole Grain Bread

Adapted from Mark Bittman’s easy whole grain no knead bread. I found it nice and sweet, but still a bit dense.

No Knead Whole Grain Bread

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Servings

Ingredients

2 cup whole wheat flour
1/2 cup rye flour
1/2 cup cornmeal
1/2 teaspoon active dry yeast
2 teaspoon salt
2 tablespoon olive oil
cornmeal for dusting

Instructions

Combine the flours with the yeast and salt in a large bowl. Add 1 3/4 cups water and stir until it is all mixed well; the dough should be quite wet, almost like a batter (add some more water if it seems dry.) cover the bowl loosely with plastic wrap and let rest in a warm place for a minimum of 12 hours and up to 24. The warmer the temperature the less time needed. It is ready when there are bubbles on the surface.
Prepare a loaf pan, use some oil to grease it. Transfer the dough to the loaf pan, and use a rubber spatula to gently settle it in evenly. Brush the top with the remaining oil and sprinkle with cornmeal if you like. Cover with a towel and let rise until doubled, an hour or two depending on the warmth of your kitchen. When it’s almost ready pre-heat the oven to 350 degrees.
Bake the bread until deep golden and hollow-sounding when tapped, about 45 minutes. (An instant-read thermometer should register 200 degrees when inserted into the center of the loaf.) Immediately turn out of the pan onto a rack and let cool before slicing.