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Sep 26, 2007 02:35 PM

Soft Flour in No-Knead Bread Recipe

Hello all --

I'm making the no-knead bread recipe that was in the NY Times a while ago. I've been making it for months with a mix of all purpose and whole wheat flour from the grocery today.

Today I went to the health food store to get the whole wheat flour and without thinking bought "whole wheat soft flour". I just put the batch together and thought that I should find out what "soft flour" is.

After some research realized that it has less gluten and is used for cakes etc. I have a vague memory of someone mention using whole wheat pastry flour in the no-knead recipe and it will come out similar to an all white loaf.

Any thoughts? Did I totally ruin the recipe by using whole wheat flour in 2/3 of the recipe?


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  1. I'm wondering: since no one told you how it would turn out, how DID it turn out?

    2 Replies
    1. re: zita

      i'd say a 6 out of 10. I put way too much water. I think you do need a flour with a bit more gluten than a soft flour. Also, the whole thing rose VERY quickly and then fell quickly so my loaf was flat. I'd avoid the soft flour I think...

      1. re: wontonfm

        Ah, well. Lesson learned. It sounded right that it wouldn't be gluteny enough, but I thought there might be something interesting to discover re the texture. Thanks for the report...and the warning, and better luck next time.

        By the way, 1/2 wheat 1/2 white works beautifully.