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.
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
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
100% WHOLE WHEAT NO KNEAD BREAD
This is a variation of the no knead bread that is composed of all whole wheat. It uses vital wheat gluten as an additive to increase the rise.
Provided by Ashley Suzanne
Categories Yeast Breads
Time 20h45m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 91.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 173.9, Carbohydrate 19.3, Fiber 3.2, Sugar 0.7, Protein 4
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
More about "no knead whole wheat bread recipes"
NO-KNEAD WHOLE WHEAT BREAD (ONLY 4 INGREDIENTS)
From thedorkyfrench.com
5/5 (4)Total Time 1 hr 10 minsCategory Breakfast, Lunch, Snack
- Mix the dry ingredients (whole wheat flour, salt and active dry yeast) in a mixing bowl with the back of a wooden spoon.
- Add the warm water and use the back of the wooden spoon to mix the ingredients, until the dough comes together in a ball and comes away cleanly from the sides of the bowl. If the dough seems too dry and doesn't come together, add a little bit more warm water. If it seems too wet, add a bit more flour.
NO-KNEAD 100% WHOLE WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (177)Total Time 1 hr 45 minsServings 1Calories 120 per serving
- This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all of the ingredients in a large bowl.
- Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here.
EASY NO KNEAD WHOLE WHEAT BREAD - A BAKER'S HOUSE
From abakershouse.com
NO KNEAD WHOLEMEAL BREAD RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
QUICK NO KNEAD WHOLE WHEAT BREAD - 31 DAILY
From 31daily.com
NY TIMES NO KNEAD BREAD WHOLE WHEAT / GLUTEN FREE NO KNEAD …
From lilladibbert.blogspot.com
NO-KNEAD WHOLE WHEAT OLIVE BREAD (EASY AND YUMMY!)
From thecuriousfrugal.com
NO-KNEAD HONEY WHOLE WHEAT BREAD - THE CLEVER CARROT
From theclevercarrot.com
NO KNEAD 100% WHOLE WHEAT BREAD - JENNY CAN COOK
From jennycancook.com
WHOLE WHEAT NO KNEAD BREAD - RECIPES | BLUE JEAN CHEF
From bluejeanchef.com
NO KNEAD WHOLE WHEAT BREAD (ARTISAN RECIPE) - THE BUSY …
From thebusybaker.ca
THE BEST NO-KNEAD WHOLE-WHEAT BREAD RECIPE | EATINGWELL
From eatingwell.com
NO-YEAST, NO-KNEAD WHOLE WHEAT BREAD - THE FRUGAL GIRL
From thefrugalgirl.com
WHOLE WHEAT NO-KNEAD SKILLET BREAD - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
NO KNEAD WHOLE WHEAT SANDWICH BREAD - SUPER SOFT!
From marysnest.com
WHOLE WHEAT NO KNEAD BREAD RECIPE - VEGALICIOUS
From vega-licious.com
NO-KNEAD WHOLE WHEAT DUTCH OVEN BREAD - A MIND "FULL" MOM
From amindfullmom.com
NO KNEAD ARTISAN WHOLE WHEAT BREAD - RED STAR® YEAST
From redstaryeast.com
GRANDMA'S NO KNEAD OLIVE BREAD - THE MODERN NONNA | RECIPE IN …
From pinterest.ca
EASY NO-FAIL WHOLE WHEAT BREAD - LOVING IT VEGAN
From lovingitvegan.com
21 CRUSTY WHOLE WHEAT BREAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD - CANADIAN LIVING
From canadianliving.com
NO-KNEAD WHOLE WHEAT BREAD WITH FLAXSEED: HEALTHY BREAD RECIPE
From yummytoddlerfood.com
NO KNEAD WHOLE WHEAT BREAD RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
JIM LAHEY'S NO-KNEAD WHOLE-WHEAT BREAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
WHOLE WHEAT PEASANT BREAD (NO KNEAD!) - KRISTINA'S KITCHEN
From kristinaskitchen.org
NO-KNEAD WHOLE WHEAT BREAD - RACHEL COOKS®
From rachelcooks.com
NO KNEAD WHOLE WHEAT BREAD - DISH 'N' THE KITCHEN
From dishnthekitchen.com
ALMOST NO-KNEAD WHOLE-WHEAT BREAD - AMERICA'S TEST KITCHEN
From americastestkitchen.com
NO-KNEAD WHOLE WHEAT BREAD - PASTRY & BEYOND
From pastryandbeyond.com
NO-KNEAD BREAD — MARK BITTMAN
From markbittman.com
NO-KNEAD WHOLE WHEAT BREAD - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
WHOLE GRAIN NO KNEAD BREAD (+ TIME-SAVING INSTANT POT HACK!)
From realmomnutrition.com
WHOLE WHEAT NO KNEAD BREAD - JENNY CAN COOK
From jennycancook.com
NO KNEAD HONEY WHOLE WHEAT BREAD - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
NO-KNEAD WHOLE-WHEAT BREAD - THE WASHINGTON POST
From washingtonpost.com
NO-KNEAD ARTISAN STYLE BREAD - YOMANFRE.DEDYN.IO
From yomanfre.dedyn.io
NO-KNEAD RUSTIC WHOLE WHEAT BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
NY TIMES NO KNEAD BREAD WHOLE WHEAT : NEW YORK TIMES NO …
From sahabatalaam.blogspot.com
EASY WHOLEMEAL BREAD RECIPE (NO KNEAD) - JO'S KITCHEN LARDER
From joskitchenlarder.com
NO-KNEAD BREAD FROM FRESH-MILLED WHEAT - GET THE GOOD STUFF
From goodstuff.recipes
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 »
#course #preparation #healthy #5-ingredients-or-less #breads #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #yeast #low-in-something
You'll also love