Over the last couple of days, I’ve been making the whole-wheat bread from Mark Bittman’s book Food Matters. I’m not much of a bread baker, and truth to tell, I feel a little anxious about the mysterious process of proofing, kneading and rising.
Bittman promised that this loaf of bread is “almost no work,” and he was right. No proofing or kneading was required, just 18-24 hours of rising time. The final result was a dark, dense loaf that is very tasty warm with a pat of butter. I would definitely make this bread again, perhaps experimenting with other whole grains.