I don’t know about you, but I’m hooked on Jim Lahey’s no-knead bread that Mark Bittman wrote about in The NY Times about two years ago. It makes a weekly appearance on our dinner table as I thought it couldn’t be easier to make a homemade loaf of bread for dinner. Well, Bittman has gone and made it easier! This week, he published his revised recipe along with a recipe for whole wheat no-knead bread! Lahey has yet to share a recipe for revising the recipe to include whole wheat flour, but we can be sure when he does weigh in that the result will be delicious.
Yesterday I whipped up a loaf of the whole wheat version and made it into sandwiches for dinner. The results were good, not great, but good. As far as simplicity goes, I really don’t think it could possibly get any easier than this – just quickly stir together all the ingredients in a bowl and leave it to sit on the counter for four hours. Then dump into a loaf pan and let sit one more hour… Then bake for 45 minutes. No messy kneading needed.
I wasn’t thrilled with the flavor or the chewiness of the dough. I think adding a little honey (maybe 2 tbsp in place of 2 tbsp of water) would enhance the flavor and as for the chewiness, I’m not sure how to fix that. I think I would also really like it if I added some oatmeal to the flour.
Have you tried it yet? What are your thoughts?