multigrain no knead bread

Jill had recently made the white bread and we just loved it and I thought it would

be worth experimenting with whole wheat. The first one that I tried was quite flat.

I read somewhere that adding gluten to the whole wheat bread helps in making it lighter.

These are the ingredients I used.

Mulitgrain Best for Bread flour . . .1 1/2 cups

White flour . . .1 1/2 cups

Vital Wheat Gluten 1 1/2 teaspoons

Instant Yeast . . 1/4 teaspoon

Salt . .2 teaspoons

Water 1 1/2 cups plus 2 tablespoons

Simply put the flours, gluten, yeast, salt in the bowl.

Add the room temperature water and stir.

Cover the dough with plastic wrap.
Cover the glass mixing bowl with a hat.


I had started mine at three in the afternoon.
This is what it looked like at eight in the morning.


On some parchment paper combine some flour and cornmeal.
Shape the dough into a bowl and then I covered mine with a large glass bowl.

Let it sit for another 1 1/2 to 2 hours.
Take a heavy dutch oven with a lid.
Put it in the oven and turn the oven to 475 degrees.
When it is preheated, open up the oven,
take off the lid, plop the dough into the ungreased pot.
Put the lid back on and bake it for 30 minutes.
Take the lid off and brown it for another 10 minutes.
Let it cool on a rack and enjoy.




I'm off to do some gardening today, it seems fitting for all that is on my heart.