No Knead 100 Whole Wheat Bread Recipes

NO KNEAD 100% WHOLE WHEAT BREAD

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.

FAST NO-KNEAD WHOLE WHEAT BREAD

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.

100% WHOLE WHEAT NO KNEAD BREAD

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.

NO-KNEAD 100% WHOLE WHEAT BREAD

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.,

NO-KNEAD WHOLE WHEAT BREAD

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.

100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)

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.