After decades (literally) of slaving over kneading and sourdough I switched to no-knead bread, and it comes out delicious every time. (Disclaimer: I’m German, and I like my breads fairly dense and definitely not sweetened).
3 cups of White Whole Wheat (either King Arthur or Trader Joe’s, the traditional whole wheat comes out too gritty for me)
1/2 tsp of yeast
1.75 cups of water (or thereabouts)
1 heaped tsp of salt
sunflower seeds or walnuts optional
mix dough with a cooking spoon until it holds together. Mine is not too liquid, not too firm, but it’s just harder to work with when it’s too liquid or too firm, it doesn’t make too much difference in taste or the final bread I find.
stick in fridge. Overnight, or up to 3 days.
pull out, let come to room temperature, for an hour or two.
pour on floured surface, fold over twice in each direction, taking care that not too much air is pushed out
let rise for 1 hour.
in the meantime, prepare oven: I bake in a 4 or 6 qt cast iron pot, Staub or Le Creuset or Mario Batali or inherited. Pyrex or ceramics doesn’t work quite as well). Place that in the oven with the lid. Preheat to 500 F.
place dough in iron pot, put the lid on for 30 minutes. When at sea level leave in oven for 30 minutes with lid on, then take lid off, reduce temp to 450 F, and bake another 20 minutes. Internal temperature should be at 200 F or above. I also bake at 6000 ft. This is the only bread that works there, but I do 25 minutes at 450 with lid on (after preheat to 500 F), then 25 minutes at 400, then until internal temp reaches 200 F at 400.
Perhaps that’ll work for you! I have one in the oven right now
Edited to attach photos of yesterday night’s baking. The breads come out pretty traditional German, with a very crusty crust, and fairly dense. It doesn’t have any yeasty taste.
Click thumbnail to see full-size image