Whole Grain No-Knead (or Almost-No-Knead) Bread Recipes?

[operagirl]

Hi fellow Chowbakers,

I have just discovered the joy of almost-no-knead bread, and I'd love to know if any of you have experimented with whole-grain bread recipes.

My rye bread is 2/3 white flour (Giusto's 00 organic pizza flour) and 1/3 dark rye flour (also Giusto's). This proportion works out really well, yielding a nicely chewy loaf of rye bread with lots of flavor! I based my recipe on the America's Test Kitchen one, scaling it up a bit to 18 ounces of flour total, and kneading in a tablespoon of caraway seeds before baking.

Oh, and I baked my bread in a pyrex loaf pan (not preheated of course), lined with parchment paper to avoid sticking.

Please share your recipe if you've successfully made an almost-no-knead loaf with more whole grain flour. Thanks in advance!

-Opera Girl

[waver]

I used to make almost no knead with white flour and steel cut oats. Awesome. I'll look for the recipe...pretty sure it somewhere online.

[lilmomma]

Thanks waver. I would love to make it if you can find the recipe!

[waver]

I think its the version in the first response here:
http://chowhound.chow.com/topics/473759
Not a lot of detail, but I'm pretty sure that's it as I remember there were relatively few oats, but they made a huge difference. I noticed when googling that there were several videos (or the same one referenced over and over) for no knead bread with oats.
oh, I used the CI version.
Sorry I can't be more precise.

[wolfe]

This link has a steel cut oats recipe and further down a whole grain cereal variant.
http://www.breadtopia.com/no-knead-re...

[Krislady]

I've had good luck with Cook's Illustrated's technique for multi-grain sandwich loaf from a few years ago - they replace some of the flour (I think it's a cup or so) with a multi-grain cereal, and the liquid with boiling water - which they use to soften the grains. I've done this a few times, with various other bread recipes, most often with sourdough English muffins, and it works well.

[Becca Porter]

Cooks Illustrated has several variations of their no-knead bread including a ww version.

[wolfe]

I have made the No-Knead with whole wheat flour with the addition of 2 tablespoon vital wheat gluten and increasing water to 1 7/8 cup, 3 Tbs of honey and 1/2 cup chopped walnuts doesn't hurt either. I also dump the dough right from the rising bowl into the hot pot lined with parchment eliminating a step or two. I get a nice flat loaf that looks like the loaf I used to get at Larraburu. Not great for sandwiches but very nice with Seal Bay Triple Cream Brie.

[operagirl]

Hmm, sounds good! Can't go wrong with brie, either ;-). I made a tasty half-whole-wheat loaf yesterday -- chewy and delicious. Here's my latest no-knead recipe:

Almost No-Knead Multi-Seed Bread

makes one loaf

9 ounces 00 wheat flour
9 ounces whole wheat flour
3/8 tsp. yeast
1 tsp. kosher salt
2 1/2 Tbsp. organic cane sugar
1 C. water
1/2 C. beer
1 1/4 Tbsp. white vinegar

1/4 C. sunflower seeds
1/4 C. hemp seeds
2 Tbsp. sesame seeds
2 Tbsp poppy seeds

1. Combine all ingredients except the seeds in a large mixing bowl. Cover loosely with a plastic bag and let sit at room temperature for 12 to 15 hours, until holes appear on top of the dough.

2. Turn dough out onto a floured surface and sprinkle with all the seeds. Knead until the seeds are evenly distributed. Shape into a loaf.

3. Line a loaf pan with parchment paper, then put loaf in pan. Cover loosely with a plastic bag and let rise for 2 hours.

4. Sprinkle the loaf with flour, then use a sharp razor to score the loaf five times, diagonally.

5. Preheat the oven to 425F. Put the loaf in the oven, then immediately turn down to 350F. Bake the loaf for 50 minutes, then use a probe thermometer to check its internal temperature -- the loaf is done when it reaches 200F.

[wolfe]

My breads,not the no kneads, got better when I stared using my remote thermometer to remind me to go look and take it out at 195-200%. I learned to insert it in the side so only one slice has a hole.:-)

[operagirl]

I see! Do you insert it once the bread has been baking for a while, or while it is still in its raw dough state? Does it stay in place or stick to the loaf at all?

P.S.
Here's a picture of my latest loaf, I'm so proud!

[wolfe]

It depends but usually at the start but it the loaf is too soft and deforms I will wait until it firms up, here is my attempt to replicate the sourdough loaf from Larraburu Bakery SF.
http://images5a.snapfish.com/23232323...
Sorry don't know how to add pictures other than this.

[lilmomma]

wolfe

what is supposed to be 195-200%? I am going to make the original no knead bread today, or at least get it together. And I will want to make it the best as possible.

[wolfe]

Sorry not percent, degrees. I hope your loaf turned out great.

[LauraGrace]

I have Healthy Bread in Five Minutes A Day, the whole-grain version of Artisan Bread in 5 and have made several of those recipes with reasonable success.