Italian Herb No-Knead Loaf

This recipe is adapted from Mark Bittman’s How To Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition, the recipe for 100% Whole Wheat Bread (page 602), combined with his recipe for focaccia from his first edition of his vegetarian cookbook (page 728).

Ingredients

• 3 1/2 cups whole wheat flour
• 2 Tbsp Italian herbs
• 1/2 tsp instant dry yeast
• 4 Tbsp olive oil
• 1 Tbsp honey
• 2 1/2 cups water

The evening before, add the dry ingredients to a bowl and mix, then add the wet ingredients and mix again. (I use a KitchenAid mixer and bowl, but you can use a spoon.) Cover the bowl with plastic wrap and let sit overnight.

In the morning, pour the dough into a baking dish lined with parchment paper and let rise for an hour or two, until the dough tops the baking dish. (It often doesn’t rise very high.) Bake for around 50 minutes (typically, 52 minutes) at 350 degrees. When done, remove from the baking dish and carefully peel off the parchment paper. Allow to sit and cool for a few hours.