Here is the whole wheat recipe I promised to share!
I’ve made the 5 minute no knead artisan bread many times, so below is my whole wheat adaptation:
(This recipe makes 2 loaves of free formed bread)
1.5 cups lukewarm water
1 packet active dry yeast (1.5 + 3/4 teaspoons)
1.5 teaspoons salt
1 1/4 cups whole wheat flour* (I used King Arthur’s 100% white whole wheat)
2 cups unbleached all purpose flour (you can also use bread flour)
*I chose to use less whole wheat than all purpose in this recipe, but it is perfectly fine to have it the other way around.
In a large mixing bowl, add yeast to warm water. Let it stand for 10 minutes (optional).
Add salt, and flour. Combine, with your hand or a spatula, until the dough comes together into a ball. Kneading is not necessary.
Leave the dough in the same mixing bowl. Cover, and let it rise (in a draft free, warm area) for at least 1.5 hours, 2 is ideal.
After about 2 hours, grease a baking sheet. Take out half of the dough and with some flour, form the dough into a ball, with the seam side down, and place it on the baking sheet, and let it rise for another 30-40 minutes.
I only used half for dinner, and put the other half in the fridge so I can pull it out for dinner the next day. If you are serving more than 2 people, then go ahead and bake both loaves.
Gently slice the top of the bread 3 times before baking.
20 minutes before baking, turn your oven on to 450, and place an oven safe container on the top rack. After about 20 minutes, add hot water to the container.
When the oven is preheated, bake the bread for 15 minutes, rotate the baking sheet, then bake for another 10-15 minutes.
Let it cool for a few minutes before diving in :).