Bittman came up with a whole wheat version that can be done in less than a day! We really like it.
Time: About 1 hour plus 5 hours' resting time
2 c. whole wheat flour
1/2 c. whole rye flour (we didn't have this so we added more w.w. flour)
1/2 c. coarse cornmeal
1 tsp. instant yeast
1 and 1/2 tsp. salt
oil as needed
1. Combine flours, cornmeal, yeast, and salt in a large bowl. Add 1 and 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
3. Preheat oven to 350. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210. Remove bread from pan and cool on a rack.
Yield: 1 loaf
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2 comments:
Do you use instant yeast for this? I only ever have dry active. Any suggestions on substituting? longer rise maybe?
I copied the recipe down in the original form but, the truth is, I only ever have active dry, too, so that's what I used. I should have said so. Ours did end up having a nice long rise time because I ran errands before baking it so it sat there all afternoon. It got huge!
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