"The other additions to this no-knead whole wheat bread recipe that make it more tender are slightly higher hydration, molasses, lemon juice, and oil. Whole wheat flour absorbs more water than all-purpose, so upping the water made sense. Molasses is good at absorbing and retaining moisture in bread-it also just tastes good with whole wheat flour. Lemon juice increases the elasticity, which allows for a better rise. Oil really helps to soften the inner texture."
"I began researching ways to make whole wheat bread more open-crumbed. This led me to a technique called autolyse, which involves mixing a portion of the flour and water and letting it sit for up to 1 hour. This rest improves the dough's ability to stretch, which leads to a puffier, more springy inner texture. No whole grain bricks here!"
The recipe uses 100% whole grain wheat flour and a no-knead method that requires stirring the ingredients the night before, shaping and a short rise the next day, and baking the loaf in a Dutch oven. Autolyse — resting a portion of the flour with water for up to an hour — improves dough stretch for a puffier, springy crumb. Higher hydration, molasses, lemon juice, and oil contribute tenderness, moisture retention, elasticity, and a softer inner texture. The dough will be very wet in texture; careful reading of instructions and watching the loaf-shaping video are recommended.
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