I've perfected (for my family, at least) the Mark Bittman Jim Lahey NYT no-knead bread recipe recently. And I've made it whole wheat. It doesn't require any special equipment other than a covered pot - a glass casserole with lid, metal with a tight-fitting lid, or a cast iron dutch oven like I use. The original recipe is: www.nytimes.com/2006/11/08/dining/081mrex.
. I do everything the same, except that I use whole wheat bread flour in place of all the white flour, and add 3 tbsp vital wheat gluten. Great, cheap bread and no skill required! Keep in mind that leftover bread freezes really well.
So, that's how I handle bread. I've completely spammed the board with this recipe, but so many threads seem to call for it!
12 Weeks to the New Year Challenge begins 10/9. Join us! tinyurl.com/spark12weeks
10/09/09 - 204.6
10/16/09 - 202.4
10/23/09 - 198.8
10/30/09 - 198.0
11/06/09 - 198.0
11/20/09 - 197.6
11/27/09 - 196.8
12/04/09 - Out of town
12/11/09 - 192.4
View my visual food log: www.flickr.com/photos/eated/
| Pounds lost: 12.2