No-knead italian whole wheat bread

Yield: 1 Loaf

Measure Ingredient
1 tablespoon Dry yeast
1 cup Warm water
1 teaspoon Salt
2 tablespoons Vegetable oil
3 cups Whole wheat flour
\N \N Cornmeal

In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed.

Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

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