Fast No-Knead Whole Wheat Bread
- 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
- Combine flours, cornmeal, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature.
- Oil a standard loaf pan (8 or 9 inches by 4 inches; non-stick 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.
- 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.
whole wheat flour, whole rye flour, coarse cornmeal, yeast, salt, oil
Taken from www.food.com/recipe/fast-no-knead-whole-wheat-bread-332655 (may not work)