Slow-rise, No-knead Light Wheat (or ) Bread

Total Time: 18 hrs 15 mins Preparation Time: 15 mins Cook Time: 18 hrs

Ingredients

• 3 cups bread flour
• 1 cup whole wheat flour
• 2 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/8 teaspoon fast rising yeast
• 3 tablespoons unsalted butter, melted
• 2 cups water, room-temperature
• 1 teaspoon unsalted butter, melted
• 1/2 tablespoon whole wheat flour

Recipe

• 1 for the first stage:.
• 2 thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
• 3 add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
• 4 scrape down the sides of the bowl with a greased flexible spatula.
• 5 drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
• 6 cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• 7 for the second stage:.
• 8 vigorously stir the dough until it deflates.
• 9 generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
• 10 turn out the dough into the pan.
• 11 drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
• 12 sift about 1/2 tablespoon flour evenly over the loaf top.
• 13 cover the pan tightly with plastic wrap.
• 14 for a “regularâ€? rise:.
• 15 let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
• 16 (the time will vary considerably depending on the temperature of the room and the length of the first rise.).
• 17 gently remove the plastic.
• 18 let it stand until the dough top rises 1/4 inch above the rim.
• 19 for a “quickâ€? rise:.
• 20 place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• 21 microwave for 2 minutes, until the water almost boils.
• 22 put the loaf in the microwave oven as far from the water as possible.
• 23 let it rise 30 to 50 minutes, or until the dough nears the pan rim.
• 24 gently remove the plastic.
• 25 continue the rise until the dough top is 1/4 inch above the rim.
• 26 for baking:.
• 27 position an oven rack in the middle third of the oven; preheat to 425 degrees.
• 28 gently transfer the pan to the oven; jarring can cause deflating.
• 29 bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• 30 transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• 31 transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.