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BREADS & DOUGHS

Whole Wheat Bread

Recipe (No-Knead)
4.39 from 36 votes

My crusty, bakery-style, aromatic and

yeasty whole wheat bread recipe is must!
By Gemma Sta!ord | September 9, 2018 |
111

Egg-Free Vegetarian Baking Pans

Oven

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You all know by now I have a real passion

for bread. There’s something truly
magical about the process of making the
dough, watching it rise and ferment, then
shaping it into a lovely round loaf and
watching it bake up to golden-brown
perfection. There is something so
satisfying about knowing how to take just
water, "our, and yeast, and turn it into a
full blown gorgeous loaf of aromatic
yeasty bread.

This no-knead Whole Wheat Bread Recipe

is one of my absolute favorites. Having
this crusty bakery style whole wheat loaf
in your repertoire is must. Get ready to be
seriously proud of yourself!

Is a whole wheat bread

recipe actually healthier
than other varieties of
bread?
The incredible thing about all breads is
that they are all made of the same
ingredients: Flour, water, and yeast. What
makes each loaf unique is the way in
which they are combined, and the
amount of time they spend fermenting,
proo#ng, and developing "avor.

[ One dough not enough? Try my Crazy

Dough! One dough, endless recipes! ]

This bread, instead of using just white

"our, uses a combination of white and
whole wheat. Whole wheat "our is a less-
processed grain. This makes the "our
have a more robust "avor, darker color,
and a higher #ber content than white
"our. The whole wheat component of this
bread is an added bonus for so many
reasons. It adds "avor, texture, color as
well as added nutrition.

What makes this bread

no-knead?
I know it sounds impossible to make a
bread without kneading the dough, but
this whole wheat bread recipe is here to
show you how and why it works.

อเนกประสง* อาบ- .ง
/ายไ2
iMOVE

โปรโม5น6เศษ 9อน:บ; 2020 ลดราคา

พ@อมของแถมและDดEงฟGHวประเทศ

Kอเลย

While normal bread dough needs to be

kneaded to develop the gluten in the
bread, this dough does it on its own. The
secret ingredient to my no-knead bread is
time. About 24 hours is what allows this
dough to develop without any of my help.
Over that period the dough is fermenting,
it’s no only developing "avor but it’s
building its own gluten content and #lling
up with air that’s released in the process.
The result is a light and "u!y interior
#lled with tiny air bubbles and a thick
crunchy crust.

I know it sounds crazy, but just trust me:

all you have to do with this bread is set it
and forget it — no baby sitting “kneaded”
(get it ).

เ"ก$จะยาวนานก+า 2.5 ,วโมงเ0อ

2ณ45ง67ก8น (ลองเลย)

What is dry active yeast?

My Whole Wheat Bread Recipe uses one
of my favorite things to have on hand: dry
active yeast.

Dry active yeast is the most commonly

available form of yeast for home bakers
and is available in ¼-oz packets at most
local grocery stores. The yeast is dormant,
needs to be “proofed” and re-hydrated.

It gets activated during the fermentation

process by combining with the water and
honey. From there it creates a lovely
almost beer-like "avor and smell. Dry
yeast should be stored in a cool dry place.
I keep mine in a containers in the
refrigerator.

Is whole wheat bread ok

for diabetics?
Whole wheat and whole grain bread is a
preferred option for diabetics. Whole
wheat is a more complex carbohydrate
and has the added #ber content I
mentioned earlier, making it something
that really everyone can enjoy both
making and eating! So give this Whole
Wheat Bread Recipe a go!

Big Fan Of Bread? Try

Out These Recipes!
Irish Soda Bread
3-Ingredient Flatbread
Zucchini Bread

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videos!

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Recipe Ingred

No-Knead Whole Wheat

Bread
4.39 from 36 votes

Print Recipe

My crusty, bakery-style, aromatic and

yeasty whole wheat bread recipe is
must!

Author: Gemma Sta!ord

Egg-Free Vegetarian Baking Pans

Oven

Prep Cook Total

Time Time Time
15 1 hr 1 hr 15
mins mins

SPONSORED BY SCIENCE ET BIEN-ÊTRE

Mincir Du Ventre : Un Truc Simple

À Faire Dès Ce Soir

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Ingredients
2 cups (100z/284g) all-purpose "our, plus
extra for dusting

1 cup (50z/142g) whole wheat "our

1/2 teaspoon instant yeast

1 1/2 teaspoons salt

2 tablespoons honey

1 1/4 cups (10 "oz/282ml) water

SPONSORED BY SCIENCE ET BIEN-ÊTRE

Mincir Du Ventre : Un Truc Simple

À Faire Dès Ce Soir

SEE MORE

Instructions
1 Make the dough: In a large bowl whisk
the "our, whole wheat "our, yeast and salt.

2 In a separate bowl, combine the honey

and water. Add the water mixture to the dry
ingredients, and stir until combined; dough
will be wet and sticky. If your dough seems
very dry, add more water (do this 1
tablespoon at a time) until desired
consistency is achieved.

3 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 pu!ed up in volume, about
double in size.

4 Once the dough has proofed knock the

air out with your hands.

5 Shape the dough by transferring onto a

lightly "oured 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.

6 Place the dough on a lined baking tray

seam side down. Score the top of the dough
with a sharp knife in the shape of a square
(this will create the ridged on top once the
bread is baked). Cover with cling wrap and
rest again until pu!y in shape. This will take
1 1/2 - 2 hours depending on how warm
your kitchen is.

7 Once the dough has risen a second time

bake it o! at 400oF (200oC) for roughly 50-
60 minutes.

8 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)

9 Cover and store at room temperature for

up to 3 days.

10

Recipe Notes
Bold Baking tips: When I bake bread I like
to cover the dough with a large oven-safe
bowl for the #rst 30 minutes. This will lock in
the moisture around the bread and steam
the inside. After 30 minutes remove the
bowl or cover and continue to bake for
another 30 minutes until golden brown all
over. If you have an oven safe bowl I
strongly suggest you try this method.

Nutrition Facts
No-Knead Whole Wheat Bread

Amount Per Serving (1 slice)

Calories 122
% Daily Value*
Sodium 18mg 1%
Potassium 54mg 2%
Carbohydrates 26g 9%
Fiber 1g 4%
Sugar 3g 3%
Protein 3g 6%

Calcium 10mg 1%
Iron 1.4mg 8%
* Percent Daily Values are based on a 2000 calorie
diet.

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Comments &
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CẨM TÚ LÊ
2 months ago

Dear Gemma,
Can I put raisin and cinamon to this bread
recipe? I already baked the cinamon rasisin
bread, It was too perfect. But I want to use
whole wheat "our, so I wanna try this recipe,
but I still like raisin and cinamon for stronger
"avor.
Thanks for your advice.

# 1 0 ! Reply

(1) "

Michael
8 months ago

Made it! Really good bread. Not at all di%cult to

make either. Hardest part was turning it out of
the bowl after rising. Maybe I should’ve oiled
that.

# 1 0 ! Reply

(3) "

Jamie
5 days ago

if I wanted a plain white bread, should I just use

3cups of all purpose "our?
my kids don’t like the taste of wheat though my
husband and I would.

# 0 0 ! Reply

(3) "

Tanya
3 months ago

I made this a few weeks ago and it was

delicious! I actually really enjoy the process of
kneading dough by hand. My question is: could
I use this same recipe and knead the dough
and shorten the prooving time? If so, how long
should I let the dough rest each time?

# 0 0 ! Reply

(1) "

Hwie Iskandar
4 months ago
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