No Knead Whole Wheat Bread
Soft and mouthwatering, this No Knead Whole Wheat Bread is easy and perfectly delicious. Wonderfully wholesome with just a hint of sweetness, this homemade bread is fantastic straight out of the oven and even better toasted or made into sandwiches.
This is my favorite loaf bread recipe. It is so yummy and delicious it never lasts long. Try it with a little homemade jam at breakfast or cut in thin slices and served up in a tasty grilled cheese sandwich. However you slice it you can’t go wrong.
No Knead Whole Wheat Bread
Mix & Rest
To make this No Knead Whole Wheat Bread simply place your whole wheat flour, white flour, yeast, salt and vital wheat gluten in a mixing bowl and whisk together.
Then add the water, honey, eggs, olive oil and vinegar directly to the dry ingredients and mix together. Make sure that all the dry ingredients are mixed in but do not kneed the dough.
Cover loosely and let rise in a warm place for at least 2 hours. You can use the dough now or refrigerate for later.
Shape & Rise
When you are ready to bake, spread a little bit of olive oil around in a loaf pan to grease it.
Sprinkle your dough with a bit of flour, enough to handle the dough without it sticking to your hands. Quickly shape the dough into a ball by stretching the surface of the dough from top to bottom, turning and stretching as you go.
Then gently elongate the ball into an oval and then fold the dough lengthwise into thirds. Then place in the loaf pan with the fold on the bottom. Cover loosely and allow to rise for about 40 minutes. If you are using refrigerated dough then allow to rise at room temperature for at least 90 minutes.
Bake
Preheat your oven to 350°. Bake your loaf for about 40-45 minutes or until it is golden brown and sounds hollow when your tap it. Remove it from the pan and allow to cool completely before cutting.
Tips
Make sure to use lukewarm water. Test it by dipping your finger tip in, it should feel about the same as your body temperature. Too hot and it will kill the yeast.
Let your bread cool in the pan for about 5 minutes. The steam will loosen the bread and help it slide right out of the pan.
No Knead Whole Wheat Bread
Ingredients
- 2 Cups Whole wheat flour
- 1 Cup White flour
- 3/4 Tbs. Yeast or 1 packet
- 1/2 Tbs Salt
- 1 1/2 Tbs Vital Wheat Gluten
- 1 Cup Luke warm water
- 2 Tbs Honey
- 2 Eggs
- 2 Tbs Olive Oil
- 2 Tbs Vinegar
Instructions
- Place whole wheat flour, white flour, yeast, salt and vital wheat gluten in a mixing bowl and whisk together.
- Add the water, honey, eggs, olive oil and vinegar directly to the dry ingredients and then mix together. Make sure that all the dry ingredients are mixed in but do not kneed the dough.
- Cover loosely and let rise in a warm place for at least 2 hours. You can use the dough now or refrigerate for later.
- When you are ready to bake, spread a little bit of olive oil around in a loaf pan to grease it.
- Sprinkle your dough with a bit of flour, enough to handle the dough without it sticking to your hands.
- Quickly shape the dough into a ball by stretching the surface of the dough from top to bottom, turning and stretching as you go.
- Then gently elongate the ball into an oval and then fold the dough lengthwise into thirds. Then place in the loaf pan with the fold on the bottom. Cover loosely and allow to rise for about 40 minutes. If you are using refrigerated dough then allow to rise at room temperature for at least 90 minutes.
- Preheat oven to 350°. Bake the loaf for about 40-45 minutes or until it is golden brown and sounds hollow when your tap it.
- Remove from pan and allow to cool completely before cutting.
Notes
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