100% Whole Wheat No-knead Bread

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I have tried baking whole wheat bread a number of times, but was never quite happy with the texture. It was too dense for my taste and liking. I saw this boule on Sujit Sumitran’s blog here and was tempted to give this a go. Since my oven is small, I made small rustic loaves rather than the boule.
Honey and whole wheat are a match made in heaven and this bread has a beautiful earthy and nutty flavour. I sit chomping on a slice with my evening coffee and relish the joys of baking bread at home.
The other fun part here is,this is a no-knead bread. Just mix, rest and bake! I do sound like an instant food advert here but yeah, it is that simple!
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So here goes

Aata /whole wheat flour- 3 1/3 cup
Salt- ¾ tsp
Instant Yeast – ¾ tsp (Use 20 % more if using active yeast- approximately 1 tsp and a pinch)
Lukewarm water- 1 cup plus (keep half a cup handy if more needed while mixing the dough)
Lukewarm milk- 1 cup plus (keep half a cup handy if more needed while mixing the dough)
Sugar- 1 tsp
Honey- ¼ cup
Olive oil/vegetable oil- 2 ½ tsp
Sooji/semolina and whole wheat flour to dust the surface and the loaves

Add the yeast and sugar  to warm water and rest covered in a warm place for 10-15 minutes till it froths well.
Mix the flour and salt in a large lidded plastic container. It should close well but not be airtight.
Add the honey, milk and oil to the frothed yeast mixture.
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Add the liquid mixture to the flour and stir with a wooden spatula to get a goopy, loose mixture, almost like a batter. Add more milk and water slowly, if needed, to get the like consistency. I had to add about half a cup more of the liquid (I made a milk water mix) This takes just five minutes as no kneading is required.
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Rest covered for two hours.
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Transfer to the refrigerator  for 8 hours. I kept it overnight. This dough can be kept in the fridge for up to five days.
Remove and transfer to a surface well dusted with sooji/semolina. Either wet your hands or dust will flour to shape the bread. It is a very loose dough and will be very tough to shape unless then hands are wet or floured.
Shape into a boule (ball) or as I did, three loaves.
Leave to rise for another 1 hour and 40 minutes.
Sprinkle with flour, slash the bread with a knife (score) and bake in a preheated oven at 180C for about 20 minutes till the base sounds hollow when tapped.
Cool, slice and enjoy.
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