It is a really easy way to make bread once you get the hang of it. You end up with a really crisp crust and a soft bready interior. A perfect texture for dipping into tomato sauce or soup. It is also great with a schmear of butter. Or you could dip it in olive oil... with Parmesan and some freshly cracked black pepper! Mmmmmm!
This particular loaf of bread has garlic and Italian seasoning mixed it. The dough smelled so good from the very first stir. Then it sat on the counter for the next 16 hours, scenting the whole place of garlic and herbs the entire time! It got to the point where I could barely take it any more. You just knew it was going to be good! (And it was.)
Garlic Herb No-Knead Whole Wheat Bread
1 1/2 cups water
1/4 tsp yeast
2 cups all-purpose flour
1 cup whole wheat flour
1 1/4 tsp salt
1/2 tsp garlic
1 T Italian seasoning
- In a large bowl, mix the water and the yeast. Stir in both flours, salt, garlic and Italian seasoning until completely incorporated. The dough will be wet and very sticky.
- Cover the bowl with a towl and set aside for 12-18 hours. (If you'd like to refrigerate the dough after this rise time, you can for up to 3 days.)
- Place a sheet of parchment on the counter and sprinkle liberally with flour. Dump dough onto floured parchment and scrape out any dough that was left behind. Flip the dough once, then form dough into a ball by taking the top of the dough and folding it over on itself. Repeat with the right, bottom and left sides. Dough should hold together.
- Make sure there is still plenty of flour under the dough and sprinkle a little more on the top. Fold parchment over the top of the dough and cover with a towel. Allow to rise for another hour.
- About a half hour into the second rise time, place a large cast iron dutch oven into the oven and preheat to 475 F. When the oven is preheated and the dough is finished rising, take the dutch oven out of the oven. Using the parchment paper, pick up the dough and place in the dutch oven (watch your hands, that pot is HOT!)
- Place the cover back on the pot and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes. Let the crust get a deep brown color.
- Using the parchment paper, remove the bread from the dutch oven and cool on a wire rack. Wait until the bread has reached room temperature before you slice.
The leftovers made delicious pizza paninis the next day!
Some other tasty bread recipes: