Easy no knead 100% whole grain bread using oven
The day before baking - starter (levain)
I keep a starter "stock" (see the river cottage bread book, for example, for instructions on how to prepare a starter) in the fridge. The starter contains about 2 cups of flour. The day before baking I split the starter in half and add 1 cup of whole grain flour to each. I then add two-thirds of a cup of water to each half and mix until homogeneous. Both are then covered and then placed in the fridge.
The day before baking - soaker
I mix 2 cups of whole grain flour with about 1 cup of water and mix to a paste-like consistency. I usually prepare this directly in the baking tin - in this case the bread machine tin, with mixing attachment in place.
The amount of water added can be varied depending on how wet you like the dough. Mine is quite wet. When leaving the stock for a long time (I've left it for 3-4 weeks) it helps to keep it on the dry side. The two side by side below have two-thirds and three quarters of a cup of water respectively, and I think you can see the difference. I've prepared the starter and the soaker up to 36 hours in advance of baking, but usually about 12 hours in advance on the evening before.
This is where the recipe changes from the one using the bread machine that I posted. On a Sunday I have all morning so I like to use the oven to cook at a higher temperature and let the (wet) bread mixture rise without any instant yeast. I've been using my bread machine baking tin in the oven because it is high sided and helps with the bread shape.
Mix the starter and soaker in the baking tin (the soaker is quite stiff, so although there's no kneading you might need a bit of elbow grease - or a mixer!). I also add some salt and honey at this point. Half to one teaspoon for me, but let's say "to taste". Leave to rise somewhere warm (I have a forced air outlet that is pretty warm all winter) for maybe 2 and half hours (the dough may not rise that much).
Pre-heat the oven to 450F and bake for 10 minutes; then turn the oven down to 375F and cook for another 30 minutes.
Baked in the oven at 450F the bread gets a very nice, slightly sweet, crust. It doesn't rise as well as the bread machine loaf (see the two loaves side by side in one of the pictures below), and it is a bit more involved (not much) but I prefer the taste of this loaf.
Store in an airtight container so the bread doesn't dry out. Slice, bag and store in the freezer if keeping for more than a few days.