No Knead 100% Whole Wheat Bread

Grease one 8 ½ inch x 4 ½ inch bread pan. Sprinkle cornmeal. Take water in a deep bowl. Add honey / maple syrup / agave nectar. Add yeast. In another bowl whisk together whole wheat flour and salt.

Add flour mix and oil to the first bowl. Mix vigorously with a wooden spoon for about 2 minutes till a shaggy dough forms. Cover the bowl with a cling film and leave in daft free place for 1 ½ hours or until doubled.

Stir the dough vigorously again with a wooden spoon for 1 to 2 minutes. Cover and leave to rise for another 1 ½ hours or until doubled.

Stir the dough for about 1 minute and empty the dough into the prepared pan. Apply some oil in your palm and level the dough. Keep the pan in oven or inside a plastic bag, ensuring that there is enough space for dough to rise.

Keep for 40 to 45 minutes or till it crests above the lip of the pan. The dough has high water content. It may spill over the sides of the pan. If it does, take the edges of the dough and stretch it over the loaf on the other side.

Bake in a preheated oven at 190 degrees C for 40 to 45 minutes or till the top of the bread turns golden brown. Tent the loaf with a foil if it browns early. Remove from the oven after 5 minutes and remove from the pan after another 5 mins

Slice when cold.