NO KNEAD WHOLE WHEAT BREAD
Steps:
- Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
- Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
- Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
- Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
- Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 176 kcal, Carbohydrate 37 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 3 g, Sugar 1 g
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 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
From Mark Bittman of the New York Times. You can use 100 per cent 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. Cooking time doesn't include resting time.
Provided by blucoat
Categories Yeast Breads
Time 55m
Yield 14 slices
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. 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. 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 : Calories 87.6, Fat 0.6, SaturatedFat 0.1, Sodium 251.8, Carbohydrate 18.7, Fiber 3, Sugar 0.1, Protein 3.1
More about "fast no knead whole wheat bread recipes"
FAST AND EASY NO KNEAD BREAD - JO COOKS
From jocooks.com
2-HOUR FASTEST NO KNEAD BREAD - JENNY CAN COOK
From jennycancook.com
NO-KNEAD 100% WHOLE WHEAT BREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
NO KNEAD 100% WHOLE WHEAT BREAD - JENNY CAN COOK
From jennycancook.com
FAST & SIMPLE CLASSIC WHOLE WHEAT BREAD RECIPE
From healthyseasonalrecipes.com
NO KNEAD WHOLE WHEAT BREAD (ARTISAN RECIPE) - THE BUSY …
From thebusybaker.ca
4.7/5 (12)Total Time 2 hrs 10 minsCategory Baking, BreadCalories 123 per serving
- Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- 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.
- Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
IRISH SODA BREAD {EASY QUICK BREAD} | TASTES OF LIZZY T
From tastesoflizzyt.com
NO KNEAD WHOLE WHEAT BREAD - RACHEL COOKS®
From rachelcooks.com
THE BEST WHOLE WHEAT BREAD RECIPE | THERECIPECRITIC
From therecipecriticzz.pages.dev
NO-KNEAD WHOLE WHEAT DUTCH OVEN BREAD | A MIND "FULL" MOM
From amindfullmom.com
NO-KNEAD RUSTIC WHOLE WHEAT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
15 BEST IRISH SODA BREAD RECIPE EVER - SELECTED RECIPES
From selectedrecipe.com
NO-KNEAD WHEAT-Y RYE BREAD | MODERN BEET
From modernbeet.com
ALMOST NO-KNEAD WHOLE-WHEAT BREAD - AMERICA'S TEST KITCHEN
From americastestkitchen.com
EASY NO-FAIL WHOLE WHEAT BREAD - LOVING IT VEGAN
From lovingitvegan.com
ARTISAN NO KNEAD BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY NO KNEAD BREAD RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
NO KNEAD BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
QUICK NO KNEAD WHOLE WHEAT BREAD - 31 DAILY
From 31daily.com
TOP 48 GERMAN WHOLE WHEAT BREAD RECIPE RECIPES
From alhikmahfm.dixiesewing.com
HOW TO BAKE THE MOST DELICIOUS WHEAT BREAD - MOSCOW KALACH …
From rbth.com
TOP 10 BEST NO KNEAD WHOLE WHEAT BREAD REVIEWS WITH PRODUCTS …
From top10bestproducts.net
JIM LAHEY'S NO-KNEAD WHOLE-WHEAT BREAD | LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love