I am back with one more delicious and easy, No-Knead Whole Wheat Bread recipe. Since my bread loaf is the most popular recipe on the blog, I thought to share a “healthier” version.
If you’re afraid of carbs, please don’t be. I believe everything is alright as long as we consume it in moderation.
As you know, I love carbs. In my humble opinion, a life without it is like a flower without water and sun.
But…
Since I have a little trouble with a thyroid function, I reduced eating gluten and carbs in general. However, I still eat it, just not as much or often as before.
I bake bread each day; fresh from scratch. It takes less than 10 minutes of my time to prepare it.
I think we all have 10 minutes to prep one bread.
Just like my other
I don’t think our great-grandmothers had the luxury like we have these days. So why not try the old fashion way.
All you need is a big bowl and something like a wooden spoon. If you are not so sure eyeballing the ingredients, measuring cups or spoons are of course necessary.
Like I said many times before, I’ve been making this No-Knead Whole Wheat Bread for the last 15 years.
The first time I made regular bread I just turned 12. It was such a mess that I cannot even tell you.
Click here for more bread recipes
Also, I’d like to mention: never wash your baking pan just before baking, because it will stick. If you’re unsure, use parchment paper
The best ones are non-stick baking pans, and you can really use any shape. If you like a loaf, then use a loaf baking tin.
I got to warn you that it will take probably 10 minutes longer to bake. With that being said, bake it at a
Always keep the oven rack in the middle. Place the bread to bake right in the middle of the oven rack, so the air can circulate all around.
That way the bread bakes evenly. Are you ready to get to work? Ok! Let’s make this bad boy.
WATCH MY QUICK AND EASY TUTORIAL HOW TO MAKE THIS BREAD
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No Knead Whole Wheat Bread
The best No Knead Whole Wheat Bread Recipe. Simple and delicious.
Ingredients
- 3 cups Whole Wheat Flour 360-380g
- 1 cup All-Purpose Flour 125g
- 1/2 cup Rolled Oats 45g
- 2 teaspoons Table Salt 11.30g
- 1 Envelope Active Dry Yeast 2 teaspoons/1/4 oz/7g
- 1/4 teaspoons Sugar 2 pinches
- 2 cups Lukewarm Water 480ml/1 pint, plus 4 to 6 tablespoons more, if necessary
- 1/4 cup Olive Oil 60ml, plus for greasing the pan
Topping Option
- Oats
- Chia Seeds
- Flaxseeds
- Sesame seeds
- Hemp seeds
- Sunflower seeds
Instructions
- In a large bowl add, Whole Wheat flour and All purpose flour, then mix. Add salt, mix again. Make a well in the middle. Add envelope of active dry yeast and 2 pinches of sugar. Pour just a splash of lukewarm water, and wait for 15 to 20 seconds. Start mixing.
- Pour water gradually, and mix the dough. The dough needs to be wet and sticky. If it's too sticky, don't panic, just add more flour, and if it's too hard to beat the dough, just add more Lukewarm water.
- Beat it for a minute or two with a wooden spoon. Add Olive oil and mix. Cover the bowl with the fitted lid or plastic foil (film), then just cover with the large kitchen towel to keep warm.
- Allow the dough to rise for about 1 hour at the room temperature. It should double in size. I usually place my bowl either in the (turned off) oven or microwave until the dough rises.
- Preheat the oven to 375 F /180C/ Gas Mark 5.
- Beat the dough one more time, then transfer it into the greased baking pan (use parchment paper you'd like). While the oven is preheating, the bread dough will rise in the pan one. Allow it to rise to the edges of the baking pan, about 15 minutes. Also, it will rise more in the oven while baking.
- Add toppings if you would like. I used Oats, Flaxseeds and Chia seeds.
- If you picked to make a loaf, allow the bread to bake between 50 minutes to up to one hour (1h), if it's circular baking pan or any other it will be done much faster, somewhere between 40-45 minutes.
- When the bread is done, it is usually lighter. Take it out of the oven and cover with the large kitchen towel; for the best taste leave it to cool down for at least 30 minutes on a wire rack, covered with the towel.
Notes
Read the post above for some tips. I used 100 percent Whole Wheat and All-purpose flour mix together. It says for the cakes all purposes, so I guess it is a soft type. Toppings are optional. You can keep it plain, or add whatever you prefer.
A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly.
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Ahuva
Friday 9th of August 2019
When do you add the oats?
Sandra Mihic
Friday 9th of August 2019
Mix with the flour at the beginning and you can add some on the top as well. I will fix the instructors right away. Here is my vid on youtube https://youtu.be/FR9IbvzH8K4
Thank you!
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