A variation of Doris Grant's 1940s no-knead "Grant Loaf". This is a dense whole wheat bread good for toast.
Line a loaf pan with baking paper. I used a 8"x4"x4" "Pullman" pan, which has a lid to use during baking. Recipe in grams and baker's percentages.
Add to a bowl:
- 450 g wholemeal bread flour (100%)
- 5 grams salt (1.1%)
Whisk together to mix and aerate.
Mix in another container:
- 450 ml warm ("hand hot") water (100%)
- 7 grams dried yeast (1.5%)
- 7 grams molasses (1.5%)
Pour the wet into the dry, and mix with a wooden spoon for three to four minutes. The dough will be very wet. Transfer into the pan and cover to rise. I waited about an hour.
While it is rising, preheat the oven to 400°F (200°C). When adequately risen, bake for 35 to 40 minutes. Remove from pan and return to oven for 5 more minutes to give it a better crust.
Just out of the pan, the top weirdly textured from the baking paper.