Pane integrale: whole wheat bread from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and Rick Flaste

  • bread flour
  • whole wheat flour
  • wheat bran
  • active dry yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on March 23, 2020

    Very easy bread. I've adapted this to sourdough (I use 1/4 cup fed starter at 100% hydration) and it's my most requested bread!

  • Lepa on July 10, 2019

    As the other post noted, this is just as good as the regular recipe. I didn't experience any of the issues I often have when baking whole wheat bread. I used white whole wheat flour.

  • rionafaith on October 27, 2018

    p. 61 -- Just as good as the regular all-white no-knead bread. Since I had some trouble transferring that one to the Dutch oven, this time I did the shaping on a piece of parchment and just plopped the whole thing in together, paper and all. I would still flour more heavily next time though as I did have some paper fuse to the bottom of the loaf... oops. I'm sure I'll figure out the best way to get the bread in the oven eventually....

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