It's true: Cookbook writers actually do cook from their own books. I keep copies of the books I've written at close reach in my kitchen, dog-eared and stained. One of the recipes I make over and over again is the Overnight No-Knead Bread from The Kitchn Cookbook. Between morning toast, school lunches, afternoon snacks, and mopping up the evening's soup, we can easily blow through a few loaves of this every week.
Like many of the recipes in our book, this one has variations, and I love messing with the flour ratios. Whole wheat is the simplest, and today I'm sharing that recipe with you.