My Favorite No-Knead Whole Wheat Bread

This bread has a hard crispy crust and a soft spongy crumb. It’s remarkably close to many European style brick oven round loaves. One loaf in particular that comes to mind is the Spanish hogaza. After I made the first loaf following Jim’s method I went straight out and bought his book “My Bread”.

4 cups whole wheat flour (I use King Arthur Whole Wheat Flour)
2 cups water (Use a liquid measure. You may need 1 to 3 teaspoons more)
2 teaspoons salt
3/4 teaspoon yeast

View the full recipe at My Healthy Eating Habits →