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. In my humble opinion, a life without it is like a flower without water and sun.
Since I have a little trouble with a thyroid function, I reduced eating gluten as well as carbs. However, I still eat it, just not as much as before.
I bake bread each day; fresh from the scratch and it takes less than 10 minutes of my time to prepare it. I think we all have 10 minutes to prep one bread.
Just like my other
I don’t think our great-grandmothers had the luxury like we have these days. So why not try the old fashion way.
All you need is a big bowl and something like a wooden spoon. If you are not so sure eyeballing the ingredients, measuring cups or 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
Also, I’d like to mention: never wash your baking pan just before baking, because it will stick. If you’re unsure, use parchment paper
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.
I got to warn you that it will take probably 10 minutes longer to bake. With that being said, bake it at a
Always keep the oven rack in the middle. Place the bread to bake right in the middle of the oven rack, so the air can circulate all around.
That way the bread bakes 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
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/1/4 oz/7g
- 1/4 teaspoons Sugar 2 pinches
- 2 cups Lukewarm Water 480ml/1 pint, plus 4 to 6 tablespoons more, if necessary
- 1/4 cup Olive Oil 60ml, plus 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 to 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 /180C/ 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.