|Total Time||1 day|
This version of Jim Lahey’s popular No-Knead Bread uses the proportions given in Ellen Jackson’s multigrain version, along with a technique suggested by Hank Sawtelle’s column on yeasted bread. I make it at least once a week, mixing the dough a full day before I intend to bake it.
|2||cups unbleached all-purpose bread flour, plus more for dusting (see Note)|
|1½||cups whole-wheat pastry flour|
|½||cup semolina or amaranth flour|
|2||tsp. kosher salt|
|½||tsp. active dry yeast|
|2||cups warm (100 to 110 degrees) water (see Note)|
|2||Tbsp. honey, agave nectar, or maple syrup|
|~||Splash of whole milk (about ⅛ cup)|
|~||About 1 Tbsp. cornmeal, for dusting the baking pan|
Ellen Jackson’s version of this bread uses 2 cups bread flour, 1 cup whole-wheat flour, and 1 cup of another whole-grain flour, such as rye or barley. I’ve found that I prefer whole-wheat pastry flour to the denser whole-wheat flour, and for very strongly flavored flours, such as buckwheat, I use only 1/3 to 1/2 cup flour. So long as you have 2 cups bread flour and 2 cups of other flours, for a total of 4 cups flour, feel free to mix it up.
I don’t bother taking the temperature of my water; I just use warm tap water. Too hot, however, and the water will kill the yeast.
This bread, with its thick crust and high moisture content, stays fresh for a few days on the countertop. However, to prevent mold from growing on it, you may wish to slice the loaf and freeze it.
This content is from the Culinate Kitchen collection.
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