Fast No Knead Whole Wheat Bread Recipes

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FAST NO-KNEAD WHOLE WHEAT BREAD



Fast No-Knead Whole Wheat Bread image

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

2 cups whole wheat flour
1/2 cup whole rye flour
1/2 cup coarse cornmeal
1 teaspoon instant yeast
1 1/2 teaspoons salt
Oil as needed

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



Easy No-Knead Wheat Bread image

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

2 cups whole wheat flour
1/2 cup sugar
1 teaspoon salt
2 packages regular active dry yeast (2 1/4 teaspoons)
1 cup warm water (120°F to 130°F)
1/2 cup butter, melted
3 eggs
2 to 2 1/2 cups Gold Medal™ all-purpose flour
Cornmeal

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



No-Knead Whole Wheat Bread image

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

1 package (1/4 ounce) quick-rise yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons honey
2 tablespoons butter, melted
1 teaspoon salt
1-1/2 cup whole wheat flour
1-1/2 cups all-purpose flour

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



Fast No-Knead Whole Wheat Bread image

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

2 cups whole wheat flour
1/2 cup whole rye flour
1/2 cup coarse cornmeal
1 teaspoon instant yeast
1 1/2 teaspoons salt
oil, as needed

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



No-Knead 100% Whole Wheat Bread image

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

1 cup warm water (110° to 115°)
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
3 tablespoons molasses
3 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk powder
2 teaspoons active dry yeast
1-1/4 teaspoons salt
Additional melted butter, optional

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



No Knead Whole Wheat Bread image

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

4 cups whole wheat flour
2 1/4 cups water
1/2 teaspoon yeast
1/2 teaspoon salt
2 tablespoons brown sugar

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

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Top Asked Questions

How to make no knead whole wheat bread?
How To Make No Knead Whole Wheat Bread 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.
How do I make whole wheat bread?
My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must! 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).
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Can you make no knead sandwich bread with all purpose flour?
My super soft No Knead Sandwich Bread made with all-purpose flour is an example of this. Just as with my all-purpose flour No Knead Sandwich Bread, this recipe for No Knead Whole Wheat Sandwich Bread, works the same way.

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