Comments on: 100% Whole Wheat No Knead Bread

By: Monica

Monica — Mon, 01 Mar 2010 14:16:27 +0000

Thanks for the tip on the pot, Simon. I use a basic IKEA stainless steel pot. Very low maintenance. =) I’m going to have to pick up Lahey’s book… I am all about being inspired by bread. Let me know how the whole wheat goes!

By: Simon

Simon — Tue, 23 Feb 2010 20:09:25 +0000

Amazon.com have a Lodge cast iron pot (7 quarts I think) for about $25 plus shipping. Works just as good as an expensive Le Creuset. Little more maintenance compared to enameled maybe. Lahey actually recommends them in his book. His fave is some rare French ceramic pot. Very inspiring book where he writes about how he worked at small bakeries in Italy and eventually came up the ideas behind the no knead bread. He doesn’t have a 100% whole wheat recipe in it though, it’s more like 15%… Can’t wait to try this recipe!

By: Monica Shaw

Monica Shaw — Mon, 22 Feb 2010 11:31:50 +0000

hi freckles – thanks for stopping by! glad you like the recipe. we’re going to make a loaf tonight to go with some roasted veggies. so good!

Epicure – the US measurements should be the same as for the no-knead white bread, but you will probably have to add a bit more water. Let me know how it goes!

By: Epicure

Epicure — Sat, 20 Feb 2010 21:59:24 +0000

Can you provide US measurements? Or are they the same as for the no-knead white bread, that I have been making every weekend for about a year. Everyone LOVES it!

By: suchlovelyfreckles

suchlovelyfreckles — Tue, 26 Jan 2010 20:12:15 +0000

I love this recipe and have used it many times now. Just thought I’d stop by and let you know. I have another rising right now. LOVE IT!

By: ff

ff — Sun, 17 Jan 2010 09:02:32 +0000

Thanks! That’s a great help.

By: Monica Shaw

Monica Shaw — Thu, 07 Jan 2010 22:56:41 +0000

Hi ff – the number of servings really depends on how much bread you consider a serving. If it’s just me, one of these loaves lasts me about a week, eating a slice or two per day. So I guess that’s about 10 or so slices? Of course, the slices vary in size, so it’s hard to measure servings by slices! I hope you can glean some amount of help from this comment… =)

By: Monica Shaw

Monica Shaw — Thu, 07 Jan 2010 22:52:32 +0000

Hi charlie, isn’t no knead bread the best? You definitely DON’T need to be a fancy cast iron pot for this. I use a cheapo IKEA saucepan, kind of like this one (a $12.99 bargain):

http://www.ikea.com/us/en/catalog/products/40101158

I bet aluminum foil would work, too. I say just give it a go and hope for the best. I’ve made no knead bread without the lid, too (I was visiting my sister who had a bread tin, but no oven-safe lid). If I recall correctly, I baked the loaf in the bread tin from a cold oven. This was helpful:

http://www.thefreshloaf.com/node/3401/nyt-bread-bread-pan-cold-oven

As was this:

http://bitten.blogs.nytimes.com/2008/10/08/faster-no-knead-bread/

Hope this helps… let me know how you get on with the wholemeal bread!

By: charlie

charlie — Wed, 06 Jan 2010 13:35:26 +0000

Thanks for that. Having just made the all-purpose white flour version of this I was wondering how I might up the health factor and found this posting. I look forward to trying this next time.

But I have a question coming from my first try with white flour. I had to halve the recipe because I did not have a big enough pot for the full loaf. Despite this and using active and not instant yeast, the loaf came out great, though it didn’t last long being half-size. Plus my pyrex lid shattered upon cooling.

Is there any more economical way of baking the whole loaf than having to go out and purchase an expensive heavy-lidded pot? For example, I’ve got pans up the wazoo and aluminum foil and bailing wire… I priced out some pots after feasting on that delicious loaf, but my happy tastebuds couldn’t overcome the gasps from my wallet nor the squeeks from my storage challenged abode.

By: ff

ff — Mon, 04 Jan 2010 19:17:05 +0000

Do you know how many servings this would make?