I tweaked the famous New York Times No Knead Bread recipe a little bit and made a really yummy whole wheat loaf. The crust is the crusty thick kind that comes from a brick oven stove, but I made it on my own in my enamel/cast iron pot with foil for the lid (since the lid is gone. Don’t want to talk about it.)
I was stumbling (feel free to stumble me! I love it! Link is up top- thumb this up!) and came across these easy directions, which I modified a little bit. I wish I could say it was because I was feeling adventurous and health conscious, but no, it was because I was out of unbleached white flour and only had whole wheat on hand. And that bread looked really good.
I’m glad I was too lazy to run down to the grocery store, though, since this turned out awesome!
The modifications that I did:
*I used no white flour. Since I didn’t have any. The whole wheat that I used was Wheat Montana, Prairie Gold.
*I used 1/2 a cup more water, increasing the total to 2 cups
*I let it rise for an entireday and a half. 24+12 hours… 36.
More about Soaked and Sprouted Wheat:
- Soaked Wheat Bread
- Soaked Wheat Nourishing Traditions Style Challah
- Soaked Wheat Sourdough Waffles- No Starter Needed
- Homemade Sprouted Flour
- Sprouted Spelt Pancakes- Whole Grain and Fast
- Sprouted Buckwheat
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Can you refrigerate extra dough the Artisan style way-making several loaves at once that are ready to bake anytime? I’m looking for an artisan recipe for whole wheat that uses soaked flour. I’ll be milling my own grain from scratch. I look forward to hearing back from you!–Julie
I’ve refrigerated it before, it expands in the fridge so be careful :)