http://www.veganbaking.net/ 750-862 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Silvia, I haven't tried it with brown rice flour, but it works really well with wholemeal spelt or wholemeal kamut flours (I need to often use more flour for spelt, and less for kamut). I've made it using half barley flour before and it doesn't rise as well, but it does taste great. If you do try it with brown rice flour I would be interested to hear how it goes. ]]> Sat, 17 Mar 2012 04:07:30 -0400 750-861 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread I love it and also my family approved! Every morning I have warm bread for breakfast.When I share with friends, it is always a success! Thank you, Hilda. Can I use the same recipe but using a different flour (like brown rice flour) ? ]]> Sat, 17 Mar 2012 03:31:14 -0400 750-819 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread This turned out great for me. I did the shorter version (combining rises 1 and 2) and baked in a non-stick baking pan, since I didn't have a baking stone. I baked on 450 for about 40 minutes and ended up with a nice, crispy crust and a soft (but not soggy) center. Here's the finished product: http://farm8.staticflickr.com/7209/6792457130_d99a5659a7_z.jpg Thanks for sharing the recipe! ]]> Tue, 28 Feb 2012 16:46:25 -0500 750-814 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread My dough turned out too wet, the consistency was between a dough and a batter so I had to bake it in a Pyrex loaf pan. I didn't expect much of it but still it turned out very well and most importantly, tasty. The crust was perfect, though the center was a bit soggy. Next time I'll add less water, I think that will fix the sogginess. ]]> Thu, 23 Feb 2012 10:37:25 -0500 750-718 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Gilly, My kitchen is usually cold (typically between 7 and 20 degrees centigrade I think) and because of the long rise it seems to work in this temperature. I know other recipes sometimes have long rises in the fridge, so I hope it will work in your kitchen. Let me know how you go with it. Hilda ]]> Sat, 26 Nov 2011 09:00:35 -0500 750-716 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Hilda,, thanks for the recipe I'm going to give it a try. It's almost pain au levain or sour dough with the long rises. Do you know if temperature of the kitchen makes any difference? It's winter and unless the oven is on our kitchen is freezing. ]]> Sat, 26 Nov 2011 08:27:14 -0500 750-633 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Thanks for letting me know Mike, I'm glad it worked for you without the preheating and the pizza stone. If you'd prefer a sweeter bread you could probably add some sugar or barley malt syrup to the dough. I preheat my pizza stone because it cooks faster and more evenly that way, and the results are more predictable. In my electric oven after preheating I bake the loaves for 35 minutes before switching the oven off and opening the door, I don't need to test them anymore because they're always cooked all the way through whenever I do this. ]]> Sun, 02 Oct 2011 04:09:07 -0400 750-632 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread I tried this recipe today. I did your faster version with only two rises. It worked out well but, because of the long periods during which the bread sat out (about 10 hours for the first rise and 8 for the second) it wound up with a more fermented taste than the other no-knead breads I've made. It's good, but doesn't have the usual sweetness that bread has. I made it in a Corningware dish because I don't have a pizza stone. I didn't preheat for half an hour either, because I can't bear to waste all that energy for a loaf of bread. It didn't seem to matter. Whatever the point of the pre-heating is, it's not make-or-break. The loaf did indeed come out quite a bit spongier than my previous attempts at whole wheat no-knead bread. It's not quite as airy as white bread, but it's far from 'cakey'. ]]> Sun, 02 Oct 2011 00:35:34 -0400 750-627 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Mike, I haven't made many other 100% wholemeal wheat bread recipes so I don't have much to compare this to, but I've found that the long rise time helps a lot in taste and texture. The porousness varies with each batch, but it always tastes great, and it's not as dense as other recipes I've tried. This recipe does need to have the pizza stone preheated in the hot oven for at least half an hour, but that is all (I used to brush the loaves with water every few minutes but found it didn't make much of a difference, and was causing my pizza stone to crack!). I hope you get a chance to try this, let me know how it goes if you do. ]]> Wed, 28 Sep 2011 11:26:35 -0400 750-623 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread I have been experimenting with no-knead breads for a few weeks. I like the result I get with white flour, but I prefer the taste of whole wheat. My problem is that my whole wheat no-knead experiment resulted in a very dense, cakey loaf. Do you happen to know whether the texture is a function of the rise time? Will a longer rise give a more porous texture? Also, I note that this recipe doesn't require any of the rather arcane cooking techniques required by other no-knead recipes (i.e. bake in a dutch oven which has been pre-heated for 30 minutes). Is this not necessary? Thanks! ]]> Tue, 27 Sep 2011 16:26:19 -0400