Fast No-Knead Whole Wheat Bread

Page: www.nytimes.com/2008/10/08/dining/082mrex.html

(1 review)

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Recipe Review

This bread had very good flavor, but it didn't rise as I had wanted, and the dough seemed way too soft. I really liked that the dough had no white flour - just whole wheat, corn meal, and rye. I also added a heaping T of vital wheat gluten.

Unlike other no-knead recipes, this one had only a four hour initial rise, and had you bake it in a regular bread pan. If I prepare this again, I will either give it the very long first rise time, or I will use a bit less water, or both.

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