How to Make "No Knead" Whole Wheat Bread
Use a measuring cup and proof the yeast in 1/2 cup of warm water (100 degrees F) and the honey., While proofing the yeast mix all dry ingredients in a large bowl, it should hold at least 5.5 quarts.,Using a few drops of oil, roast the seed and nut...
Step-by-Step Guide
-
Step 1: Use a measuring cup and proof the yeast in 1/2 cup of warm water (100 degrees F) and the honey.
This takes about 15 minutes until it foams up. , Ceramic or stainless steel preferred.
After the yeast has proofed and is activated, add it to the flour and mix with a wood spoon and bring the total water added, including yeast water, to 3 1/8 cups.
The dough should be a bit ragged.
If it's "batter-like" or gummy, add more flour.
All the dry mix should be incorporated into the dough.,, The warmer the spot, the faster the rise., It will double in size but if it sags, or you let it rise 24 hours or more, that's fine, as it will taste more sourdough-like.,, Before the two hours are up, preheat the oven to 450F.,, You can also use a metal roasting pan or bread pan but you must be able to tightly cover it with a lid or aluminum foil.,, Turn the bread out onto a cooling rack, it should sound hollow when thumped. -
Step 2: While proofing the yeast mix all dry ingredients in a large bowl
-
Step 3: it should hold at least 5.5 quarts.
-
Step 4: Using a few drops of oil
-
Step 5: roast the seed and nut mixture (not the flax meal though) until lightly browned
-
Step 6: set aside to cool.
-
Step 7: Leave the dough in the mixing bowl
-
Step 8: cover it with plastic wrap and set on a counter.
-
Step 9: Let the bread dough rise at least 8 hours
-
Step 10: overnight is fine.
-
Step 11: Turn the dough out of the bowl onto a floured surface and
-
Step 12: with floured hands
-
Step 13: fold it over itself 5 to 10 times
-
Step 14: shaping it as desired.
-
Step 15: Cover the dough with a clean cloth and let it rise two more hours.
-
Step 16: Very lightly oil or grease a dutch oven's sides and sprinkle a tablespoon of cornmeal into the bottom.
-
Step 17: Ideally
-
Step 18: use a cast iron or porcelain iron dutch oven.
-
Step 19: Once the stove is hot and two hours are up
-
Step 20: carefully scoop the dough into the dutch oven
-
Step 21: don't smooth it out
-
Step 22: cover it
-
Step 23: and put it into the stove's oven for 40 minutes.
-
Step 24: After 40 minutes
-
Step 25: uncover the bread and bake it for 20 more minutes until it's crusty and golden brown.
Detailed Guide
This takes about 15 minutes until it foams up. , Ceramic or stainless steel preferred.
After the yeast has proofed and is activated, add it to the flour and mix with a wood spoon and bring the total water added, including yeast water, to 3 1/8 cups.
The dough should be a bit ragged.
If it's "batter-like" or gummy, add more flour.
All the dry mix should be incorporated into the dough.,, The warmer the spot, the faster the rise., It will double in size but if it sags, or you let it rise 24 hours or more, that's fine, as it will taste more sourdough-like.,, Before the two hours are up, preheat the oven to 450F.,, You can also use a metal roasting pan or bread pan but you must be able to tightly cover it with a lid or aluminum foil.,, Turn the bread out onto a cooling rack, it should sound hollow when thumped.
About the Author
Sophia Walker
Professional writer focused on creating easy-to-follow home improvement tutorials.
Rate This Guide
How helpful was this guide? Click to rate: