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
EASY NO-KNEAD WHEAT BREAD
This basic no-knead wheat bread will taste just like your favorite bakery's - only you can take all of the credit!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 24
Number Of Ingredients 9
Steps:
- In large bowl, mix whole wheat flour, sugar, salt and yeast. Add water, butter and eggs; beat with electric mixer on low speed 1 minute to moisten ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.
- Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)
- With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
- Heat oven to 375°F. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Fat 1, ServingSize 1 Slice, TransFat 0 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
NO-KNEAD 100% WHOLE WHEAT BREAD
If you've never baked yeast bread, but want to learn how, this is the loaf to start with. Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. An hour later, it's ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches. Or spread thin slices with flavored cream cheese; the extra fiber in the bread will assuage any guilt you feel about the richness of the cheese!-Taste of Home Cooking School
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 slices).
Number Of Ingredients 9
Steps:
- Generously coat an 8-in. x 4-in. loaf pan with cooking spray; set aside. In a large bowl, combine water, orange juice, melted butter, molasses, flour, dry milk, yeast and salt; beat on high for 3 minutes (dough will be sticky). Spoon dough into prepared pan., Cover pan with lightly greased plastic wrap; let rise 60-90 minutes or until dough rises to the top of the pan., Remove plastic wrap. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cool in pan 5 minutes before removing to a wire rack to cool completely. Brush with additional melted butter if desired.,
Nutrition Facts :
NO KNEAD WHOLE WHEAT BREAD
Make and share this No Knead Whole Wheat Bread recipe from Food.com.
Provided by Wade in Indianapolis
Categories Yeast Breads
Time 8h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Nutrition Facts : Calories 217.9, Fat 1.5, SaturatedFat 0.3, Sodium 149.6, Carbohydrate 46.7, Fiber 6.5, Sugar 3.6, Protein 8
More about "fast no knead whole wheat bread recipes"
EASY WHOLEMEAL BREAD RECIPE (NO KNEAD) - JO'S …
From joskitchenlarder.com
NO KNEAD WHOLE WHEAT SANDWICH BREAD - MARY'S NEST
From marysnest.com
FAST & SIMPLE CLASSIC WHOLE WHEAT BREAD RECIPE
From healthyseasonalrecipes.com
HEARTY NO-YEAST BREAD RECIPE - GEMMA’S BIGGER …
From biggerbolderbaking.com
WHOLE WHEAT NO-KNEAD BREAD - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
ARTISANAL WHOLE WHEAT BREAD RECIPE (NO-KNEAD, …
From biggerbolderbaking.com
10 BEST NO YEAST WHOLE WHEAT QUICK BREAD RECIPES
From yummly.com
JIM LAHEY'S NO-KNEAD WHOLE-WHEAT BREAD RECIPE
From leitesculinaria.com
ALMOST NO-KNEAD WHOLE WHEAT BREAD | COOK'S ILLUSTRATED
From cooksillustrated.com
QUICK NO KNEAD WHOLE WHEAT BREAD - 31 DAILY
From 31daily.com
Reviews 4Calories 139 per servingCategory Breads
- Whisk together the flour, oats, salt, and yeast in a large bowl. Add water and honey, stirring with a wooden spoon or Danish Dough Hook until the ingredients are combined. The dough will be very sticky. Cover with plastic wrap; let the dough rise in a warm place until covered with bubbles; about 4 hours.
- Using a fork, burn the dough onto a lightly floured surface. With floured hands, punch down the dough and fold over onto itself twice. The dough will still be very sticky. Shape the dough into a rectangle if making in a loaf pan. If you're making a round country loaf, shape into a domed circle. Place the dough into a 5 x 9-inch loaf pan or a parchment-lined Dutch Oven. Cover loosely with plastic wrap and let rise in a warm place for 1 hour.
- Remove plastic wrap; bake until browned, about 40 minutes. Remove bread from the pan and let cool completely before slicing.
NO KNEAD WHOLE WHEAT BREAD (ARTISAN RECIPE) - THE BUSY …
From thebusybaker.ca
4.6/5 (11)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.
NO-KNEAD WHOLE WHEAT OLIVE BREAD (EASY AND YUMMY!)
From thecuriousfrugal.com
ALMOST NO-KNEAD WHOLE-WHEAT BREAD - AMERICA'S TEST KITCHEN
From americastestkitchen.com
NO-KNEAD WHOLE WHEAT DUTCH OVEN BREAD - A MIND "FULL" MOM
From amindfullmom.com
EASY NO KNEAD WHOLE WHEAT BREAD - A BAKER'S HOUSE
From abakershouse.com
NO KNEAD 100% WHOLE WHEAT BREAD - JENNY CAN COOK
From jennycancook.com
NO-KNEAD RUSTIC WHOLE WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
EASY NO-FAIL WHOLE WHEAT BREAD - LOVING IT VEGAN
From lovingitvegan.com
HONEY WHEAT BREAD: YEAST FREE! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
WHOLE WHEAT NO KNEAD BREAD - RECIPES | BLUE JEAN CHEF
From bluejeanchef.com
NO-KNEAD 100% WHOLE WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
NO-KNEAD WHOLE WHEAT BREAD - RACHEL COOKS®
From rachelcooks.com
NO KNEAD WHOLE WHEAT BREAD - JO COOKS
From jocooks.com
GRANDMA’S EASY NO-KNEAD WHOLE WHEAT BREAD
From grandmabehrendt.com
NO-KNEAD WHOLE WHEAT BREAD - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
EASY AND DECADENT NO-KNEAD WHEAT BREAD! - VEGWEB.COM
From vegweb.com
WHOLE WHEAT NO KNEAD BREAD - JENNY CAN COOK
From jennycancook.com
NO KNEAD BREAD WITHOUT DUTCH OVEN - PASTRY & BEYOND
From pastryandbeyond.com
NO-KNEAD BREAD FROM FRESH-MILLED WHEAT - GET THE GOOD STUFF
From goodstuff.recipes
WHOLE WHEAT NO-KNEAD SKILLET BREAD - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD - CANADIAN LIVING
From canadianliving.com
NO KNEAD WHOLE WHEAT BREAD - TOAST AT HOME
From toastathome.com
100% WHOLE WHEAT NO KNEAD BREAD - SMARTERFITTER
From smarterfitter.com
NO KNEAD HONEY WHOLE WHEAT BREAD - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
NO KNEAD WHOLE WHEAT BREAD - RED STAR® YEAST
From redstaryeast.com
NO KNEAD WHOLE WHEAT BREAD - DISH 'N' THE KITCHEN
From dishnthekitchen.com
WHOLE WHEAT NO KNEAD BREAD RECIPE - NAMELY MARLY
From namelymarly.com
NO-YEAST, NO-KNEAD WHOLE WHEAT BREAD - THE FRUGAL GIRL
From thefrugalgirl.com
WHOLE WHEAT NO-KNEAD BREAD - DEL'S COOKING TWIST
From delscookingtwist.com
100% WHOLE WHEAT NO-KNEAD BREAD - JULES BALANCED RECIPES
From julesbalancedrecipes.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