Whole Wheat Bread
Speedy No-Knead Whole Wheat Bread (stolen from NYTimes website)
2 cups whole wheat flour
1/2 cup whole rye flour
1/2 cup coarse cornmeal
1 teaspoon instant yeast
1 1/2 teaspoons salt
Oil as needed.
1. Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
3. Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Yield: one loaf
