NO-KNEAD WHOLE WHEAT BREAD
My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!
Provided by Gemma Stafford
Categories Breakfast/Brunch Dinner Lunch
Time 1h15m
Number Of Ingredients 6
Steps:
- Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
- In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
- Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
- Once the dough has proofed knock the air out with your hands.
- Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.
- Place the dough on a lined baking tray seam side down. Cover with cling wrap and a kitchen towel and proof for roughly 45 minutes -1 1/2 hours depending on how warm your kitchen is. You will want it to have doubled in size. (Note: Watch the above video on how to proof in a bowl)
- Once the dough has risen a second time, score the top with a blade or sharp knife. Bake it off at 400oF (200oC) for roughly 50-60 minutes. ( Watch for baking bread tips https://www.biggerbolderbaking.com/7-common-breadmaking-mistakes/)Want to bake this bread in a dutch oven? I put it in at 450oF (225oC), then immediately turn it down to 400oF (200oF) and bake for 30 minutes with the lid on. Then remove lid and bake for the remaining time.
- Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. Another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound.
- Cover and store at room temperature for up to 3 days. This bread also freezes really well.
- * Dry Active Yeast needs to be sponged before use. This means allowing the yeast to hydrate in the tepid liquid you are using in your bread. It will form a sponge which you stir through before adding to the flour, this will ensure success.
Nutrition Facts : ServingSize 1 slice, Calories 122 kcal, Carbohydrate 26 g, Protein 3 g, Sodium 18 mg, Fiber 1 g, Sugar 3 g
NO KNEAD 100% WHOLE WHEAT BREAD
UPDATED FASTER RECIPE: Good news - I eliminated the 2-hour resting time. Keep in mind that whole wheat will always produce a heavier, more dense loaf. You'll need a Dutch oven (I use a 3 1/2 quart Dutch oven for this loaf) and it's good to have oven gloves and an oven thermometer. - Jenny Jones
Time 11h
Yield One loaf
Number Of Ingredients 5
Steps:
- Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
- Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
- In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.
100% WHOLE WHEAT NO KNEAD BREAD
This is a variation of the no knead bread that is composed of all whole wheat. It uses vital wheat gluten as an additive to increase the rise.
Provided by Ashley Suzanne
Categories Yeast Breads
Time 20h45m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients.
- Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
- Combine all ingredients to form a shaggy dough.
- Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
- Dough is done rising when the top is bubbled.
- Dump dough on to floured counter top.
- Fold over twice and let rest for 15 minutes.
- Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
- About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
- Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes.
- Allow to cool completely prior to cutting.
Nutrition Facts : Calories 91.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 173.9, Carbohydrate 19.3, Fiber 3.2, Sugar 0.7, Protein 4
100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)
This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!
Provided by Wish I Could Cook
Categories For Large Groups
Time 3h30m
Yield 4 1-pound loaves, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
- Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
- Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
- Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
- Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
- Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
- Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
- Allow the bread to cool on a rack before slicing and eating.
- Variation: Honey whole wheat sandwich bread.
- Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.
NO-KNEAD WHOLE WHEAT BREAD
This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
FAST NO-KNEAD WHOLE WHEAT BREAD
This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn't rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 45m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick 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. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams, TransFat 0 grams
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- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all.
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