this version of the 18 hours bread??
18 hour Bread - New Version - Fast No-Knead Whole Wheat Bread - By Mark Bittman
2 cups whole wheat flour
1/2 cup coarse corn meal
1/2 cup whole rye flour
1 teaspoon instant yeast
1 1/2 teaspoons salt
Oil as needed
1. Combine flours, corn meal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 x4; nonstick works well); lightly oil your hands and shape the dough into a rough rectangle. Put it in the pan, pressing it out to the edges. Brush the top with a little more oil. Cover with plastic wrap and let rest at least minutes more.
3. When you're ready to bake, preheat the oven to 350 F. Bake about 45 minutes, or until the loaf reaches an internal temperature of 210 F. Remove the bread from the pan and cool on a rack.
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If so, how did you like it? I have a batch going now and because of the density, I'm really tempted to let it 'ferment' longer that the 4 hours.......
18 hour Bread - New Version - Fast No-Knead Whole Wheat Bread - By Mark Bittman
2 cups whole wheat flour
1/2 cup coarse corn meal
1/2 cup whole rye flour
1 teaspoon instant yeast
1 1/2 teaspoons salt
Oil as needed
1. Combine flours, corn meal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 x4; nonstick works well); lightly oil your hands and shape the dough into a rough rectangle. Put it in the pan, pressing it out to the edges. Brush the top with a little more oil. Cover with plastic wrap and let rest at least minutes more.
3. When you're ready to bake, preheat the oven to 350 F. Bake about 45 minutes, or until the loaf reaches an internal temperature of 210 F. Remove the bread from the pan and cool on a rack.
-----
If so, how did you like it? I have a batch going now and because of the density, I'm really tempted to let it 'ferment' longer that the 4 hours.......
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com