25 February, 2016
No Knead Whole Wheat Jalapeno Cheddar Bread
I usually make this bread with all purpose flour, but this time I decided to try making it with whole wheat. I wasn’t sure how it would turn out, but low and behold it was just as good as when I used all purpose flour. I sometimes feel guilty when I eat white bread, but now using whole wheat I feel a little less guilty. If the jalapenos scare you don’t worry once cooked the jalapenos are not very hot, as long as you take the seeds out. If you want you can omit the jalapenos all together and just make it a cheddar bread. I almost always toast this bread. My favorite way to enjoy it is toasted for breakfast, but it’s also really good when used for sandwiches. One time a few years back we used it for a steak sandwich and that was absolutely delicious. Once you prepare the dough, it does need to sit out for 12 hours. I usually make it up the night before so I can put it in the oven right away in the morning. The best thing about this bread is how easy it is to make, there is no need to knead it. Mix the ingredients in a bowl and let it rise all night. I suggest using a cast iron pot because baking this bread at 450, you need a pot and lid that can handle the heat.
- 3 cups of whole wheat flour
- 1/2 tsp. of instant dry yeast
- 1 1/2 tsp. salt
- 2 jalapenos, chopped (take the seeds out, unless you want heat)
- 1 1/2 cups cheddar cheese
- 1 1/2 cups of water
In a mixing bowl add the flour, salt, yeast, cheese, and jalapenos, and stir. Add the water and mix into a moist dough. Cover the bowl with plastic wrap and set aside for 12 hours.
Heat oven to 450 degrees. Once the oven is preheated place the cast iron pot and lid in the oven for 30 minutes. While the pot is in the oven, remove the dough from the bowl onto a well floured piece of parchment paper and form into a ball, cover with plastic wrap.
Once the pot has heated for 30 minutes, remove it from the oven. Remove the plastic wrap and add the dough (with the parchment paper) into the pot.