FAST NO-KNEAD WHOLE WHEAT BREAD2 cups whole-wheat flour
1/2 cup whole rye flour
1/2 cup coarse cornmeal
1 tsp instant yeast
1 1/2 tsp salt
Oil as needed
Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature.
Oil a standard loaf pan (8 or 9 inches by 4 inches; non-stick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
Preheat oven to 350 degrees F.
Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees F. Remove bread from pan and cool on a rack.
Source:
Mark Bittman to The New York Times, October 2008