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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