Crusty Artisan Style Whole Wheat Bread (That even a kid could make)

If I told you that you could make bread that tasted better than the store would you try it?  What if I told you that it would be easier to make than to go to the store and buy? Now are you interested? 
As a mother of three children, I have learned that somethings are worth the extra effort, other's not so much. For instance, homemade bread. Ton's of effort... not worth it, or so I thought. This recipe forever changed my view of bread. It's simplicity and ease makes it actually easier than going to the store to buy bread. I know what you are thinking. Wasn't this the same person who just a month ago was spouting off about how the extra money was worth just buying the bread rather than the sore aching arms she had to deal with after her first loaf?
Well, the sad news is, that it was me. The good news is that I didn't give up and stumbled across the most amazing, easy, tasty bread. After reading about Jim Lahey's technique in the New  from Sullivan Street Bakery I played around a bit and simplified it even more. Sorry Jim, I think this recipe may have just put a whole lot of baker's job's on the line. 


Just like the pizza dough, the key to this bread is the slow rise. With hardly any yeast, and my favorite no sugar, dairy or other strange ingredients that go into bread, you really get to enjoy the flavor of the wheat. Even better is the crispy crackly crust. Yes, all three C's are in this one. The first time I pulled it out of the oven, I squeezed it and listened to the "symphony of crackle".


Slow-Rise Whole Grain Bread
   (adapted from Jim Lahey's recipe)

3 cups Whole Wheat Flour ( I used TJ's White Whole Wheat)
1/4 tsp heaping regular yeast
1 1/4 tsp salt
1 3/4 cups ( I used more like 2 cups) luke warm water

Pour warm water in a bowl and sprinkle with yeast to proof. Then mix flour and salt in and stir. The dough should resemble a wet/drop biscuit dough so you may need to add more water (The whole wheat flour requires more water than regular flour). Cover bowl and let sit 12-18 hours. Pour into a greased baking dish (I used a round corningware casserole with olive oil but a heavy cast iron pan is preferred).  Let rise 1-2 hours. Bake 450 for 30 minutes covered and 15-30 minutes uncovered (takes longer depending on how moist the dough was). The bread is done when it sounds hollow when tapped. Cool on a wire rack. 


That's it! Give it a try. Last week I added some roasted garlic and rosemary right before putting int the baking dish. It was delicious.