Works great in whole wheat no-knead bread! (This is 2/3rds whole wheat, with 2 tbsp. of vital gluten added.)
i feel like if i had that loaf in front of me i could eat the ENTIRE THING. mmmmmwarmbreaaaddd.
Oh man, that bread looks so tasty. Now I'm hungry!
i agree with Emiloves! that bread looks delish! i would put some fresh jam or brie cheese on it!
That is one handsome loaf of bread. Looks like you got a nice, not-too-dense interior. I'm a fan of the no-knead recipe; glad to know it can be used successfully with whole wheat!
That looks beautiful- my usual no-knead bread is sort of bricklike- tasty, but super dense. After seeing this picture today I remembered that part of my dream last night was a paper bag filled with different kinds of artisan loaves that I was excited to try. Weird.
oooh yum have you seen this book? (yes i am posting the ugly amazon link) because it is AWESOMENESS and makes yummy bread and tells you why the wheat gluten and what not. (i just got it for christmas, can you tell i am excited?)http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&s=books&qid=1262629306&sr=1-1
I got some at the store yesterday. This weekend will be a vital wheat gluten experiment.
I'm thinking you kind of can't fuck up the no-knead. I've been adding gluten to my breads for ages now, I think because I heard somewhere that the problem with using only whole wheat is that the gluten doesn't develop as well. I have actually been making my whole wheat loaves with quite a bit of gluten. Maybe that's bad. But they're tasty.
Great looking bread. PS You crack me up. Thanks for posting.
can't thank you enough for sharing...i had given up on whole wheat bread making. kick ass!
That's a beautiful loaf of bread, isn't it? That no knead bread makes me want to never make other bread again. Although, I strangely enjoy it. It's just so easy and delicious! Can't wait to try out the vital wheat gluten.
Mmm. Just getting into your blog after stumbling across it in one of my reading moods. I won't be the first, but I'll definitely throw out a compliment on the bread front --that's one lovely loaf of bread. And the wheat gluten idea is brilliant, really. Why didn't I think of that?
Would adding the wheat gluten to regular no knead bread made with all purpose flour make a difference? Or is it even something worth trying?
Brickbat: The kind of loaf of bread that could break a window when lightly tossed through. Mine has an inch-thick crust that I had to seriously chisel through. I ate it out of spite; it did go well in egg cassarole. I will try again, but was wondering if you had any suggestions.
mayinthefall, your comment confused me. are you addressing someone in the comments, or me?
I was asking you, but now that I look at my midnight post, it seems that not only does it look like i was answering someone(perhaps myself), but also that I have insulted your bread. I was just saying that though i have tried and LOVED your no-knead before, for some reason this one turned out like a brickbat to me. That's not a real definition, and in no way is meant to hinder anyone's asperations sp? for trying this bread. Looks good.
hmmmmmmm, I am going to make a bread right now....thanks for the inspiration!Jenny*http://www.ilovemuffins.es/blog
After I read your first post on Vital Wheat Gluten (thanks to Amanda Soule loving your pizza dough) I went out to Whole Foods and bought some. I went to make bread today and after attempting to scour your site for a regular wheat bread recipe on my phone (no internet, just moved) I decided to go with my old recipe. I can't wait to try your no-knead bread (although I love kneading) but didn't have enough time today. So the bread definitely turned out lighter than usual (100% wheat)! Thanks for the tip!
yummy very nice recipe http://healthy-muffins.blogspot.com/
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