No-Knead Whole Wheat Bread recipe

Make your own homemade Whole Wheat Bread with this simple recipe

Ingredients
3 cups Whole Wheat Flour (360-380g)
1 cup All Purpose Flour (125g)
1/2 cup Rolled Oats (45g)
2 1/2 to 3 teaspoons Table Salt (14-17g)
1 envelope Active Dry Yeast (2 teaspoons/1/4oz/7g)
1/4 teaspoons Sugar (2 pinches)
2 cups Lukewarm Water (480ml/1 pint)
1/4 cup Olive Oil (60ml) + for greasing the pan

Topping:
Oats
Chia Seeds
Flaxseeds

How to
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 15-20 seconds. Start mixing.

Add water gradually and mix the dough. The dough needs to be wet and sticky.

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 in the warmth.

Allow the dough to rise for about 1 hour at the room temperature. It should double in size.

Preheat the oven at 375°F/180°C/Gas Mark 5.

Beat the dough one more time, then transfer it into greased baking pan. While the oven is preheating, the bread dough will rise in the pan. Allow it to rise to the edges of the baking pan. Also, it will rise more in the oven while baking.

If you used a loaf tin, allow the bread to bake between 50 minutes and one hour (1h). If it’s a circular pan or any other type, it will be done 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 – leave it to cool down for at least 30 minutes on a wire rack, covered with the towel.

Notes:
I used 100% Whole Wheat and All purpose flour

Toppings are optional. You can keep it plain, or add whatever you prefer.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

Recipe ID 30202

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