Pane Integrale (Whole-Wheat Bread)
This recipe is adapted from My Bread, by Jim Lahey with Rick Flaste (Norton; 2009). The dough doesnt require any kneading, but it will need almost an entire day to rise. Lahey makes his bread in a special concave lid, using its pot as a cover. We baked the loaf in the main vessel of a 3 1/2-quart ovenproof pot.