No-Knead Whole Wheat Bread

This whole wheat bread recipe comes from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living on page 539.

It is simple, has an ingredient list so short it is amazing, is sugar-free (none, nada, zilch…..), is designed for those without spare time and even though it comes out looking like a wheat log-o-lead it tastes great. There is one catch though: it will only taste as good as the flour you put into it. Cutting corners will get you nowhere but a trip to the compost bin. Buy high quality white whole wheat flour (such as Bob’s Red Mill or King Arthur) or even better grind your own. It won’t be a light loaf but is great tasting dense bread, tasty with a bit of butter or oil spread on it. Great for serving with soup!

No-Knead White Whole Wheat Bread

Ingredients:

  • 3 cups white whole wheat flour
  • 2 tsp kosher salt
  • ½ tsp instant active yeast
  • Water
  • 2 Tbsp extra virgin olive oil

Directions:

Add the flour, salt and yeast in a large glass or ceramic mixing bowl. Add 1½ cups water and stir until blended. The dough should be quite wet, almost like a batter. Add more water if it seems too dry, mine took ¼ cup extra. Cover the bowl with plastic wrap for 12 to 24 hours in a warm place, walk away and forget it!

The dough is ready when its surface is dotted with bubbles, if your kitchen is chilly let it go longer (closer to 24 hours).

Add half the oil to a 9×5″ bread pan, turn to coat. Scrape the dough gently into the pan and spread out evenly. Spread the other Tablespoon of oil on top with your fingers. Cover with the plastic wrap, let sit in a warm place for 2 hours (though it can go longer if needed). The bread dough won’t rise above the pan, it may be even lower. This is OK.

Preheat the oven to 350°. Bake the bread for 45 to 50 minutes, until an instant read thermometer inserted in the center reads about 200°. Turn the loaf out of the pan on a wire rack and let cool before slicing. Store wrapped and use up within 24 hours for best results.

Makes 1 loaf.

PS: So you don’t forget what time you put it on, make a note on the wrap with a marker. Works great!

~Sarah

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Comments

  1. Is this Mark Bittman’s wholemeal version of the no-knead white bread made famous by Jim Lahey? I’m going to try this with 2 cups spelt and 1 cup einkorn. Sounds great!

    • Viva, yes it is :-) I love that I didn’t need a cast iron dutch oven to bake it! There will be more versions coming soon.

  2. trialsinfood says:

    Looks good!

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