No Knead Whole Wheat Bread
Makes 4 1 lb loaves
6.5 c whole wheat Flour (Best way is to ground what
you need as you make these batches)
1 c super fine ground whole wheat flour
1 c organic unbleached white flour
1 tbsp unrefined sea salt (fine)
1.5 tbsp Yeast
3 tbsp Vital wheat gluten
Whisk these ingredients together.
4 c lukewarm water
Spoon the mix together. The consistency should be like stiff peanut butter. DO NOT KNEAD. Just make sure that you mix all the dry parts from the bottom. DO NOT OVER MIX, or bread will become tough. If you need to add water to mix, do so slowly 1 tbsp at a time. It will get soupy fast!
Let rise (covered, but open to air) for 2 hours (dough should double)
Refrigerate (mixture stays great for 2 weeks, after this it becomes sour dough, but still delicious.)
Separate the dough into 4 equal loaves. Oil pans, and shape the loaves, placing them in the pans. Let rise. Brush with water. Season if desired. Carefully slash tops, then place in pre-heated oven.
Shape the loaves, placing them on the stone. Let rise. Brush with water. Carefully slash tops, Season if desired, then place in pre-heated oven.
Preheat oven to 450, putting 1 c water in a pan on lower rack. Bake 30-35 minutes, and place on a cooling rack before removing from pan if using one.
Sprinkle flour on a rolling board, and shake in some of your favorite herb seasoning and some Celtic sea salt in the flour on the rolling board.
From the refrigerated container , pinch off a chunk of dough
Flatten the dough to about 1/3 inch using a roller, or the heal of your hand in the sprinkled flour/herb mixture. ( This puts the herbs into the flat bread as well as ‘crusting’ the flat bread with the extra flour. (Besides not letting it stick to the rolling surface) DO NOT LET RISE.
Place the flat bread in heated cast iron pan liberally covered with olive oil, or coconut oil.(Make sure it is not hot enough to smoke.)
Fry/bake/cook the flat bread until brown, and flip to the other side until it is also brown.
Eat immediately while hot just as it is, it is delicious!!!
After 2 weeks in the refrigerator, the dough becomes a natural sour dough. I keep 2 containers in the Refrigerator- one that is sour dough, the other regular ‘fresh’ dough. In order to keep the sour dough going, do not wash the container, but keep making or putting older dough into the same ‘contaminated’ container, and the natural souring will continue in the next batch.