The simplest tweak of a recipe can yield a completely different loaf. It\u2019s a frustrating science, for sure. I\u2019ve baked more bread over the past week, trying to get that loaf that I could practically taste and a crackling crust I could almost hear. Two things I knew\u2026it had to be a no-knead bread and I wanted it baked in cast-iron.<\/p>\n
If you\u2019ve never heard of this technique, you need to try this version<\/a> from Mark Bittman and Jim Lahey. It\u2019s always been a favorite of mine. The bread comes out with the most beautiful crunchy crust. The thing is, I\u2019ve been trying to find a way to create a whole wheat version that takes less time and can be done in a skillet.<\/p>\n One reason for wanting this bread to be effortless is to encourage you to make a few of these\u2026how about three? You may remember <\/span>the first time<\/a> I talked to you about <\/span>The Three Loaves<\/a> project, started by the sweetest Jerry Jones of <\/span>Cooking Stoned.<\/a> The goal of this movement is to create a mindfulness of our own communities and the people within them. It\u2019s meant to bring us closer, start a conversation and reach out to those in our own neighborhoods that may need a little something extra. Three loaves. One for you, one for a friend and one for someone in need.<\/span><\/p>\nIngredients<\/h4>\n