No-Knead Whole Wheat Bread

Seriously, you don't have to knead the dough.

I know. I was excited too.

This is another recipe based on one I found in my old copy of Whole Foods for the Whole Family. I have no idea if the same recipes are in the newer editions. I say it is based on the original recipe because the original didn't give specific amounts for each ingredient. It gave a range for each ingredient as well as a list of optional ingredients. This is what has worked best for me so far.

3 tsp. yeast
3 cups warm water
1/2 cup honey
1/2 cup melted butter
1 1/2 tsp. salt
1/2 cup wheat germ
6 cups whole wheat flour

You're going to want to use a large non-metal bowl.

Whisk the yeast and honey in the water until dissolved and let it sit a few minutes until the yeast gets foamy.

Add the melted butter, salt, wheat germ, and 3 cups of flour. Beat with an electric mixer (or some serious elbow grease) until smooth. I usually mix for about two minutes.

Stir in the remaining 3 cups of flour. I prefer to use a wooden spoon for this part. Continue stirring (and occasionally scraping the sides of the bowl) until all the flour is combined.

At this point your should have a very sticky ball of dough:

Cover your bowl of sticky dough with a thin cloth (I use a large cloth napkin) and let it rise until the dough has doubled in size. I leave mine in the kitchen since it's the warmest room in the house and seems to rise more quickly there.

Once the dough has doubled in size, grease two 9x5 loaf pans. I use butter.

Divide the dough in half (I use my hand to press/cut at the center of the inflated dough and scoop out half at a time) and place half the dough in each greased loaf pan. Press the dough down gently in each pan to eliminate any large air bubbles (you don't want holes in your bread!).

Cover the two pans again with the thin cloth and let them rise until the dough is above the rim of each pan.

When the dough is almost done rising, preheat the oven to 350 degrees F.

Bake for 30 minutes.

When the bread is done the crust should be very firm and a deep golden/brown color. If you want to be really, really sure it's baked the right amount take it out of the pan and thump the bottom of the loaf with your hand. It should make a nice hollow sound. You can always stick it back in the pan to bake a few more minutes if necessary. Cool on a wire rack. 


These loaves will be pretty flat across the top. Don't be surprised when they're not round like most other yeast breads. I slice the bread as we use it. It stays fresher that way. This recipe makes a nice, dense, sweet loaf. I don't usually like breads made entirely with whole wheat flour but I really like this one.

It's perfect toasted with butter and jam for breakfast or in a yummy open faced sandwich for lunch or dunked in soup for dinner. I think this one is going to become a staple in our home. I froze one of the loaves so we're not rushed to use it before it gets old. We can savor every bite. 

Have you made a "no-knead" bread before? Did you like it? How did it turn out?

Photo Credit: Emily Sefcik


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