When it comes to high percentage of wholewheat flour relative to white flour, one would always expect a thick, dense, heavy consistency.
Yet, all the no-knead methods will yield an airy, light, bubbly consistency, with a delicious, strong nutty flavor, thanks to the extended dough fermentation time.
Combining these two methodologies, I've reached a great success in getting a beautiful light bread consistency, with an exceptionally amazing intense smell and flavor.
Using whole wheat flour for its superior flavor, and combining it with the high-fluid, long rising-time technique, will assure you an exceptional result, for a minimal effort!
- 3 cups Whole wheat flour (75%)
- 1 cup White flour
- 3 cups Warm water
- 10g Yeast (any kind)
- 1.5 tsp Salt
- In a large bowl, add the flours, salt and yeast, and mix with a large wooden spoon
- add the warm water, and mix with the spoon until everything is blended together. It should be a very sticky dough.
- Cover the bowl with a plastic wrap, and leave it for an hour
- When the dough start rising, put it in the fridge, over night or longer, but minimum 12 hours (up to 2-5 days!.. the longer the better) - the dough should become Huge!
- Flour your hands and surface, then punch the dough down, and get it into a ball shape
- Shape the dough, by lightly flouring its surface. DO NOT mix in a lot of flour inside of it, it must remain wet. Use enough flour to shape the dough only.
- Shape into whatever shape you want, or separate into smaller portions (as i did), and lay over a baking sheet, or a floured surface.
- Optional: spread with some milk, and sprinkle some cornmeal, sesame, or whatever else you want on it
- Bake in a pre-heated oven at the highest temperature for 20-40 minutes, depending on the portion size. Check the bread for doneness by knocking at the bottom, when it's ready, it should sound hollow!
- Tip: if you wish to avoid the "natural" crack, you may either poke multiple holes with a toothpick (1 cm deep), or make your own cut with a sharp knife along its length.