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No Knead Bread with White Whole Wheat Flour?

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Has anyone made No Knead Bread with White Whole Wheat Flour?

If so, what--if any--modifications would need to be made?

I'm not sure whether white whole wheat behaves more like wheat or more like white flour...

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  1. Yeah, I followed the Cooks Illustrated version (America’s Test Kitchen) and it came out very good. They use 2 cups of white flour and 1 cup of whole wheat. They also add 2 Tbs. of honey. The crumb was a little denser that the all white version. It also seemed a little moister. All in all, it was excellent bread.

    1. OOP! I just realized that you stated White whole wheat flour. I used regular whole wheat.

      1. I've used it. The bread was good, but the crust was softer than the white flour version.
        paulj

        3 Replies
        1. re: paulj

          did you modify the recipe at all?

          1. re: brian874

            No. I use the proportions from Rose Levy Beranbaum: 468 g flour, 354 g water. I haven't looked into whether there is any point in modifying proportions or method.

            The difference was consistent with what I've observed with commercial whole wheat breads. I can't think of any with the crisp crust that we associate with a white flour baguete or ciabata.

            I use white whole wheat in quick breads, pancakes and biscuits without adjustment. I expect some difference in taste and texture, but never as extreme as with the regular whole wheat.

            paulj

            1. re: paulj

              I made a loaf with 100% white whole wheat and found it good, but not quite what I liked. I did better with a kneaded bread made from white whole wheat and oatmel. But perhaps I didn't use enough water for the no knead version. Bran in whole wheat absorbs a lot of water. And since the white whole wheat is high protein flour, it needs more water still, as compared with all-purpose flour. Lahey's staff told me that you can go as high as 100% hydration with whole wheat flour! Lest you think that too off the wall, Maggie Glezer has a Lahey yeasted and mechanically mixed pizza dough that is 109% hydration, and it works. I think part of the fun of baking is playing around and learning the unexpected things wheat flour will do if you are willing to take it to the limits.