No-Knead Whole Wheat Bread
Hey! Hello everyone…
I’m back with one more delicious and so freaking easy, no-knead bread recipe. Since my bread loaf is the most popular recipe on DA 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 and life without it is like a flower without a water and a sun – in my opinion. But…
Since I have a little trouble with a thyroid function, I reduced eating anything that has gluten, however, I still eat it, just not as much as before. I do bake bread each day, fresh from the scratch and it takes less than 10 minutes of my time to prepare it, everything else is just a waiting time.
Just like my other no-knead bread, this one is just as simple – no fancy equipment needed, but if you have a problem with beating the bread dough with a wooden spoon due to arthritis, for example, you can use KitchenAid, with kneading attachment. The bread will not taste bad, or come out awful if it’s kneaded, it just I wanted to show you that the bread could be made like this. I don’t think our great-grandmothers had the luxury like we have these days, so why not try the old the fashion way. So, all you need is a big bowl and something like a wooden spoon. If you are not so sure eyeballing the ingredients, measuring cups/spoons are of course necessary. Like I said many times before, I’ve been making this type of bread for the last 17 years, every day. On some occasions, if we have a company more than ones, so trust me when I say, you cannot fail.
Also, I’d like to mention: never wash your baking pan and use it to bake a bread right away, because it will stick. If you’re unsure, use parchment paper. I have a trouble baking a bread in a glass pan… For some reason, it always sticks, even if I butter it and dust with the flour.
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, but I got to warn you that it will take probably 10 minutes longer to bake, so with that being said, bake it at lower temperature cause often the top burns, but the sides are much, much lighter. Always keep the oven rack in the middle, and place the bread to bake right in the middle of the oven rack, so the air can circulate all around and bake the bread 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
No-Knead Whole Wheat Bread
The best No Knead Whole Wheat Bread Recipe. Simple and delicious.
- 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/1/4oz/7g
- 1/4 teaspoons Sugar 2 pinches
- 2 cups Lukewarm Water 480ml/1 pint + 4 to 6 tablespoons more (if necessary)
- 1/4 cup Olive Oil 60ml + for greasing the pan
- Chia Seeds
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.
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/180°C/ 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.
Read the post above for some tips. I used 100% Whole Wheat and All purposed flour (It says for the cakes all purposes, so I guess it's soft type) Toppings are optional. You can keep it plain, or add whatever you prefer.
LOVE, PEACE, AND ROCK-N-ROLL,