This crusty artisan whole wheat bread is so easy to make. Just throw all the ingredients in a bowl, stir and let it be for a couple of hours. Shape, bake, and you're done! Easy peasy and so tasty!



00:00 Intro NoKnead Whole Wheat Bread
00:18 How to make NoKnead Whole Wheat Bread
10:08 Serving suggestions
11:05 Outro



INGREDIENTS:
1) 2 cups (300 g) allpurpose flour
2) 2 cups (300 g) whole wheat flour
3) 2 tsp salt
4) ¾ tsp (2 g) active dry yeast
5) 2 cups (475ml) room temp water (+ Add a little more if necessary. 1 Tbsp at a time, till right consistency is achieved. Refer to video)

NL:
1) 300 g witte tarwebloem
2) 300 g volkorenbloem
3) 2 tl zout
4) ¾ tl (2 g) droge gist
5) 475 ml kamertemp water (+ beetje extra indien nodig. 1 el telkens, totdat je de juiste consistentie hebt bereikt. Cfr. video)


TOOLS:
• big bowl
• spatula
• bench scraper
• parchment paper
• ovenproof pot with lid

PREPARATION:
1) Add all the dry ingredients (nr. 14) into a big mixing bowl and mix.
2) Add room temp water and mix until you've reached a shaggy dough without any dry patches. Do not overmix!
3) Cover the bowl and let it proof for 1220h at room temperature. The longer, the better.
4) Preheat the oven and a heatresistant pot with lid to 450° F/230° C about 30 min prior to baking. I’m using a 5 qt cast iron Dutch oven, but any ovenproof pot with lid that’s big enough will do!
5) Transfer the dough with a bench scraper (or floured hands if you don’t have one) onto a generously floured working surface.
6) Flour the dough and your hands and roughly shape the dough into a ball.
7) Place the dough onto a big piece of parchment paper and carefully transfer it into the preheated pot. (Careful, pot will be HOT!)
8) Bake at 450° F/230° C with the lid on for 30 min.
9) Carefully remove the lid after 30 min and bake for another 1015 min, depending on how dark and crusty you like your bread.
10) Remove bread from oven and transfer to a cooling rack to cool off. Tap the bottom of the bread to know if it's done. It should sound hollow.

Bon appétit!

Store in an airtight container or bread bag away from the sun and consume within 34 days.



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