I was really intrigued by this recipe from King Arthur Flour Whole Grains Baking. The dough isn’t kneaded; rather the ingredients are mixed into a batter which is proofed in a loaf pan for an hour and then baked. The instructions seemed so avant garde — when have I ever gone from mixing ingredients to oven-ready loaf in just an hour?! I suppose I shouldn’t have been surprised that it turned out kind of… ummm… flat. I later found the recipe posted on King Arthur Flour’s site (renamed “No-Knead 100% Whole Wheat Bread“), now with more extensive proofing instructions. Apparently, I should have let if proof slightly longer, although I doubt another 30 minutes would have made much of a difference — my bread barely rose at all in 60 minutes (this was as expected, according to the book instructions). If only I had done a little more research — but sometimes I just want to bake without overthinking things, ya know?
Appearances aside, the bread is soft and moist, and the flavor of the molasses really shines. It toasts up beautifully too!