Whole Wheat Bread
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread. Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I'm giving the bread a go. The dough is resting now... Stay tuned! Ingredients 3 C all-purpose or bread flour (I started with 2 C whole wheat, 1 C white) 1/4 tsp instant yeast 1 1/4 tsp salt 1 5/8 C water Cornmeal or wheat bran for dusting Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours , at warm room temperature, about 70 degrees. ( Let time do the work - longer is bette