No Knead Whole Wheat Bread

This is me attempting to make French bread with whole wheat flour instead. My friend, who is trying to eat healthier, attempted this feat and it turned out flat as a pancake and tasting like Russian black bread (not bad, but not what she was going for!) so I thought I would give it a go. This definitely has a distinctive whole wheat taste, but is as chewy and nearly as crusty as French bread, so I'll consider it a success!

I'm still experimenting to work up to 100% whole wheat, but this one, being 2/3 whole wheat, is pretty darn close. (Most whole wheat loaves go up to 1/2 whole wheat, most of the crusty ones only venture a third!)

You could try this without the vital wheat gluten; I only added mine halfway through. I'm not sure how it would turn out, though, so no promises! By the way, you can buy vital wheat gluten in the bulk section at Whole Foods. It took some time, but I did manage to find it in a regular grocery store, but it was twice the price. If there is a natural foods store near you, I would buy it there.

Starter:

1 cup whole wheat flour (I use King Arthur white wheat) (125 g.)
1/2 cup all-purpose flour (62.5)
1/2 tsp. salt
1/4 tsp. yeast
almost 1 cup water

1. Mix together dry ingredients in a large bowl, then add water. Cover with plastic wrap and let sit for about 12 hours.

Rest of dough

All of the starter
1 cup whole wheat flour
1/2 tsp. salt
1/4 tsp, yeast
almost 1 cup water
3 T. wheat gluten

2. Mix together all ingredients, re-cover with plastic wrap and let sit for 18-24 hours.

3. When time is up, place the plastic wrap that was covering your dough on a kitchen towel, dough-side up (reduce, reuse, recycle!). Plop the dough on top.

4. Form a ball by folding down the top and bottom of the dough like you were folding a letter, then do the same to the long sides.

5. Turn ball seam-side down and cover with the kitchen towel; let sit for 2 hours

6. 30-45 minutes before dough is ready to go into the oven, place your dutch oven or casserole dish (or any oven safe container with a lid) into the oven and preheat to 475.

7. After 2 hours, place dough into heated container. Cover and bake for 20 minutes. When 20 minutes are up, remove lid and cook for another 10-15 minutes.