Making No Knead Whole Wheat Bread can be a game changer for your baking routine. The rustic bread is not only simple to prepare, but it also delivers a hearty, wholesome flavor that pairs perfectly with just about anything.
When it comes to ingredients, feel free to substitute all-purpose flour for whole wheat flour if you want a lighter texture. For those who are gluten-sensitive, exploring gluten-free flour blends might be an option, just ensure you adjust the water content accordingly. Always check your yeast for freshness to avoid any baking surprises. Sourcing quality ingredients can significantly enhance your bread’s flavor and texture, so don’t skimp on the good stuff.
Bread & Rolls
No Knead Whole Wheat Bread Recipe
Ingredients
- 4 cups whole wheat flour
- 2 1/4 cups water
- 1/2 teaspoon yeast
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
Instructions
- In a large bowl, combine 4 cups of whole wheat flour, 1/2 teaspoon of yeast, and 1/2 teaspoon of salt. Add 1 5/8 cups of water, stirring until blended; expect a shaggy and sticky dough.
- Cover the bowl with plastic wrap and let the dough rest for at least 12 hours, or preferably about 18, at a warm room temperature of around 70 degrees. The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place the dough on it. Sprinkle a little more flour on top, then fold the dough over on itself once or twice. Cover it loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to prevent sticking, gently and quickly shape the dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal, and place the dough seam side down on the towel. Dust it with more flour, bran, or cornmeal, then cover with another cotton towel and let it rise for about 2 hours. The dough is ready when it has more than doubled in size and doesn’t spring back when poked with a finger.
- At least a half-hour before the dough is ready, preheat your oven to 450 degrees. Place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- Once the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over into the pot, seam side up; it might look messy, but that’s just fine. If the dough appears unevenly distributed, shake the pan gently; it will even out during baking.
- Cover the pot with its lid and bake for 30 minutes. After that, remove the lid and bake for an additional 15 to 30 minutes until the loaf is beautifully browned. Allow the bread to cool on a rack before slicing.