When trends collide: No knead, meet whole grain.

“Give us bread recipes with more fiber! We want to bake healthy!”

That’s what we say in public, at least. But when it comes right down to it, do we put our money where our mouth is (literally), and buy whole-grain flours, and bake whole-grain breads?

Uhhh…

Guilty as charged, right?

Don’t feel bad; I’m with you. When I go into the kitchen to bake bread, I have to remind myself to reach for the whole wheat instead of all-purpose flour.

Sigh… yeah, yeah, high fiber, minerals, vitamins. But what about the taste?

And then EVERY time I bake whole-wheat bread, I say to myself, “Wow – this is darned good bread.”  Tasty, moist, with a compelling craggy texture perfect for trapping and holding melting butter…

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Why, my goodness, could this REALLY be 100% whole wheat bread?

You betcha. AND – it’s no-knead whole-wheat bread.

No-knead: those magic words have introduced a whole new population of foodies to homemade bread. And now, whole grains have been added to the no-knead equation –

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Dr. Jeff Hertzberg and Zoë François, authors of the wildly popular Artisan Bread in Five Minutes a Day, have come out with a sequel: Healthy Bread in Five Minutes a Day.

From loaves and rolls of all shapes and sizes, to flatbreads and pizza, to sweet pastries, this book covers every type of whole-grain yeast baking – with a chapter devoted to gluten-free baking, as well. Jeff and Zoë offer us recipes for simple, stir-together doughs that rest in the fridge till you’re ready to make bread.

No need to knead – EVER.

The book is the perfect complement to King Arthur’s array of whole grains and no-knead tools. We tried some of the recipes; we love ’em. And I’d like to share two of them with you here: Olive Spelt Bread, and Traditional American-Style Honey Whole Wheat Bread.

Now usually, I’d link you to these recipes on the King Arthur Web site, as a backup to these blog instructions. But this time, we’re doing blog-only: what you read here is what you get, no recipe link.

Don’t worry, you have all the information you need to make these two breads. But if you’d like the recipes in a different format, grab a copy of the book: at the library, at Amazon, or right here.  Jeff and Zoë did a lot of work on this newest project, and they deserve to reap some benefit.

So, back to the recipes.

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Before we get started, here’s my whole wheat flour of choice: King Arthur’s 100% organic white whole wheat flour. It’s whole wheat (not white flour), containing all the fiber and minerals (bran), and all the vitamins (germ) found in regular whole wheat.

The only thing it’s lacking? The somewhat bitter compound (phenolic acid) found in the bran layer of traditional red whole wheat.

Now, some folks love that classic “whole wheaty” taste. Me, I want my whole wheat “sweet:” nutty and rich flavored, without a single hint of back-of-the-tongue tannin.

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That’s why I keep a whole bucket of organic white whole wheat in the test-kitchen freezer, ready anytime I feel the urge to reach for whole wheat.

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Oh, and here’s one more ingredient Jeff and Zoë call for a lot: vital wheat gluten. It helps whole-grain yeast breads avoid the dreaded Hockey Puck Syndrome: short and squat.

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Now, how about that Olive Spelt Bread? Let’s start with the olives. Jeff and Zoë call for 1 cup (5 ounces) of pitted green olives; I like Kalamata.

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Chop the olives coarsely.

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In a large bowl, mix the following:

4 cups (1 pound) spelt flour*
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 tablespoons instant yeast
1 tablespoon kosher salt or 2 teaspoons table salt
1/4 cup vital wheat gluten
1 1/2 cups lukewarm water
2 cups plain whole-milk yogurt
1 cup (5 ounces) chopped pitted olives

*We prefer whole spelt rather than white spelt. Whole spelt is whole grain, while white spelt has had its healthy bran and germ removed.

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Mix till well combined. You can do this by hand, using a dough whisk or big spoon; or in a stand mixer.

Cover the dough, and let it rest at cool room temperature (e.g., not 90°F) for 2 hours.

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I didn’t know what to expect, so thought I’d track its rise. Here it is at the start…

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…after 1 hour…

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…and after 2 hours.

As you can see, this isn’t a vigorous riser.

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After 2 hours, it should look bubbly.

At this point, you can cover and refrigerate the dough for up to 7 days. The flavor will gradually become more assertive and tangier, as the yeast continues to grow and create organic acids.

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Since I happened to be in a hurry – as usual! – I chose to make bread immediately.

Sprinkling some flour atop the sticky dough makes it easier to scoop.

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Scoop off a 1-pound piece of dough – about the size of a large grapefruit. You’ll get 3 to 4 loaves out of the entire batch of dough, depending on how big you actually make the loaves.

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It helps to have a piece of floured parchment ready. I’ve set the parchment on a giant spatula, which I’ll use to move the loaf around.

Gosh, why does that parchment look so messy? Because it’s the same piece I used to bake some cookies earlier. Yes, parchment is reusable: over, and over, and over…

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So, here’s the sticky dough on the floured parchment.

Note: If you don’t plan on baking this bread on a pizza stone, shape it on a parchment-lined baking sheet.

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And here it is shaped into a ball. As you can see by my fingers – sticky going. Just keep rubbing your fingers with flour (or dipping in olive oil), and you’ll do fine.

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Sprinkle flour atop the dough; this will help keep the loaf moist as it rises, plus create a nice crust.

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Not too much flour; brush off any excess.

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Next, a shower cap “rising tent.” LOVE these clear throwaway shower caps…

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Let the bread rise for about 90 minutes. Notice how it’s expanded, and absorbed the flour on top.

Towards the end of the rising time, heat the oven to 450°F. If you’re using a pizza stone, put it on a lower-middle shelf. Whether or not you’re using a stone, place a shallow pan – such as a broiler pan, or small rimmed cookie sheet – on the lowest oven shelf.

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Have 1 cup of hot water ready; you’re going to pour it into the pan in the oven to create steam.

Make a couple of quick, aggressive cuts in the loaf…

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…and immediately put it into the hot oven – either on your stone or, if it’s on a baking sheet, on the oven rack.

Pour the hot water into the pan below, and shut the oven door as quickly as possible.

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Bake the bread for 30 to 35 minutes, till it’s a deep golden brown.

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Remove it from the oven – my giant spatula is always at the ready! Cool it on a rack.

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Slice when completely cool.

This isn’t a high riser; as you can see, unlike white flour breads, whole-grain loaves tend to spread outwards, rather than up. But it’s wonderfully tasty.

Next up: Traditional American-Style Honey Whole Wheat Bread.

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I’ll mix this dough in a 6-quart dough-rising bucket, so I can refrigerate it till I’m ready to bake.

Place the following in a large bowl, or food-safe covered container. Whatever you use should hold at least 4 1/2 to 5 quarts.

7 cups (28 ounces) King Arthur Whole Wheat Flour – traditional, or  white whole wheat
1 1/2 tablespoons instant yeast
1 tablespoon kosher salt or 2 teaspoons table salt
1/4 cup vital wheat gluten
1/2 cup (6 ounces) honey
3 1/4 cups (26 ounces) lukewarm water

Stir to combine.

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Cover loosely, and allow the dough to rise at cool room temperature for 2 hours. Then refrigerate it – at least overnight, or for as long as a week.

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Here it is after being in the fridge all night. It’s just about doubled.

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It’ll show some bubbles on top, though probably not a lot.

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Now you’re going to scoop out half the dough, a scant 2 pounds.

See those strands? That’s the gluten, which has managed to develop itself while it rests in the fridge. Refrigeration and time take the place of kneading.

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Here’s a visual of how big the piece of dough should be. As you can see, it’s not quite as sticky as that spelt dough in the preceding recipe.

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Place it in a lightly greased 8 1/2” x 4 1/2” loaf pan.

Tent the pan with plastic (or your ever-handy shower cap), and let the dough rise for about 90 minutes.

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It’ll get pretty close to the rim of the pan.

Towards the end of the rising time, preheat the oven to 350°F.

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Bake the bread for 30 minutes. Then tent it lightly with foil, and continue to bake for an additional 15 minutes.

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It will have risen nicely, and be a rich, golden brown.

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Remove the bread from the oven, turn it out of the pan, and cool it on a rack.

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Slice when cool.

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Toast gently, and spread with butter.

Honestly, this is the nicest, softest whole wheat sandwich bread I’ve ever made. The honey adds a wonderful touch of sweetness and extra moistness.

Jeff and Zoë, once again – thanks for making bread easy. Even whole-grain bread.

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Maria

    Hi PJ, these look great as usual! Question – would it be possible to bake the second recipe in the smaller size pain de mie pan, which I just bought (and absolutely love)? If not I will definitely try it in the regular loaf pan as pictured. Just wondering in general what sort of recipes would lend themselves to the pain de mie pan, aside from the one on the website, specifically for this pan, which is very good also. Thanks! Maria

    Maria, I think it would work fine – not sure if it would fill it up exactly, but give it a go. I think it’s a good idea, and I’ll be anxious ot hear how it works. Let it rise to within maybe 1/2″ of the rim, then cover and bake. In general, recipes with about 3 1/2 cups of flour work well in the pain de mie – so it sounds like this one is just right. – PJH

    Reply
  2. Susan

    I’ve got some going now and can’t wait to taste it! Would it be all right to do the refrigerator rising in two buckets instead of one? Half the dough in each bucket would fit easier in my refrigerator. Thanks!

    Absolutely, Susan, no problem. Just divide the dough as soon as it’s thoroughly mixed. Good idea! PJH

    Reply
  3. quinn

    Would the olive bread work with all wheat? I have the other ingredients on-hand, and some lovely Portuguese azeitonas…should I give it a try?

    Quinn, 100% whole wheat will make a much, much different loaf; smaller, denser, drier, harder. Unless you’re a real expert at 100% whole-grain breads, in which case you can perhaps figure out how to coddle it along to make an acceptable loaf. So, unless you ARE that ww expert, I’d wait till you had some all-purpose flour to make these. Good luck – PJH

    Reply
  4. Diane

    I’ve been reading some reports of oven door glass shattering when pouring water into the pan and some of it drips on the glass. To be on the safe side, folks are draping a towel across the open oven door while pouring the water in. It might be better to be a little over-cautious than having to suffer the expense and hassle of a service call…

    Thanks for your wonderful blog and recipes :)

    Reply
  5. Maria

    Thanks PJ – 1 more question – would it work to use maple syrup (which I have on hand) in place of honey (which I don’t)? Maria

    Yes, Maria, I’d think the bread will be less sweet (unless it’s pure maple syrup), and the dough a tiny bit looser (due to maple syrup’s thinner consistency). But should be A-OK. PJH

    Reply
  6. Allan

    Okay, I’m a little confused. I’ve noticed a trend toward more whole wheat recipes with the white whole wheat as the primary flour. In a lot of the earlier whole wheat recipes there was always the small amount of orange juice used with traditional whole wheat to take away that bitter taste, which you pointed out isn’t in the white whole wheat. Does the white whole wheat also make a lighter in texture loaf or is the primary advantage have to do with the lack of natural bitter taste. And can you substitute the white whole wheat in place of the traditional whole wheat in a recipe if you also omit the orange juice?

    I’m going to go out and buy some of the white whole wheat flour and make the no-knead honey wheat bread regardless, It looks that good. And vital wheat gluten. I just placed an a mail order and didn’t get any vital wheat gluten. Looks like I’m going to have to place another order. The main difference between the tradtional red whole wheat and white whole wheat is the white is lighter in color and milder in flavor. They both are whole wheat so contain the bran and germ, thus making a bit denser loaf than white flour. If you omit the orange juice, be sure to add that amount of water to keep the liquid level the same. You can use orange juice with the white whole wheat also, if you wish. mary@ KAF

    Reply
  7. Mary

    I bought myself this book for Christmas, but am such an old school baker, that I haven’t yet tried this new way of making bread. Kneading has always been a bit therapeutic! I have read it through a couple of times, though, so soon, I’ll have to try it. Love the blog, pictures, etc.
    Thanks!

    Reply
  8. Ricardo Neves Gonzalez - Pet6rópolis, R.J. - BRAZIL

    Hi, P.J.! I baked my first loaf of bread one and a half year ago and this bread was nicely whole wheat flaxseed bread. That no-knead bread recipe from Jim Lahey´s NYT bread. It figured goood to me, healthy to me and my pocket too, because i begun to make money with this Lahey´s method as you could see and read at my first post of my ´Baking to Survive` new blog ( link above ), in english language.
    My Whole Wheat Salvation Flaxseed bread is a kind of perfect amulet i have here. I bake lots of this breads daily and i always reserve one loaf to give, as a Gift from God to homeless people at my surrounded areas.
    It´s really making me feel better, and things goes nicely next day, ever, ever!!

    My brand is Divino Segredo, ( Divine´s Secret ) and of course all the secrets from Father are being reveal to me, to my work!

    So, all kinds of no-kneaded breads sounds nicely to my ears. I´d ever heard about the problems of baking 100% whole wheat breads. Then i decided to bake only breads with mixture of white unbleached flour and of course whole ones. But i´d tried this 100% whole wheat honey bread and it turns marvelous. I loved this bread. We have only a great problem i´d reported to you before. We don´t have that variations of flours plus enhanced baking goods KAF´s deliver in USA for it´s customers. So, baking breads with much quality here is the challenge for us!
    We need a KAF´s plant in widely BRAZIL!! Urgently!!!

    Ricardo, I read your blog – great stuff. Readers, take a look at Ricardo’s story. Baking it forward… Made your cheese buns (twice) today, Ricardo. I’m finding a lot of variation in the tapioca flours – tried 3 different brands, got 3 different results. That must be why I needed to cut back the liquid on the recipe you originally sent – your tapioca must be different than ours. I’ll figure it out – planning to post the recipe here a week from today, if all goes well… Thanks again for sharing. PJH

    Reply
  9. Zoë François

    Hi PJ,

    Thank you so much for this amazing post on the book, your loaves are gorgeous. The step by step is so incredibly helpful.

    Happy baking! Zoë

    Glad you like it, Zoë. Hope your book sales up the Amazon list – it’s an awesome resource! Best to you and Jeff both. PJ

    Reply
  10. Benita

    My dad is an olive fiend and would really like the first bread. Thank you for giving a shoutout to “Healthy Bread!” I LOVE this cookbook. Seriously, I don’t know how I lived (OK, baked) without it. I’ve always struggled with making bread, but “Healthy Bread” makes it so easy. I have Pain au Potiron and the whole wheat master dough in my fridge right now waiting patiently to be baked off. Such an amazing book!

    I love KA’s flours, but the organic white whole wheat flour is so expensive. At the store where I usually shop, it was over $8 for a bag, versus another organic white whole wheat for $4 for the same size bag. I am more than willing to spend extra for organic and would rather buy KA, but not for over twice as much. And all KA products weren’t marked up beyond other brands, just the white whole wheat. Is it possible this just in my area? Or is the white whole wheat more expensive to produce? Just wondering.

    Thanks for adding your praise to the book, Benita. It’s definitely a winner. As for the price difference with the organic white wheat, I’ve passed your question along to our flour sales team, because I actually don’t know the answer… One of them should be getting back to you via email soon. PJH

    Reply
  11. Gigi

    Wonderful post, as usual! I always love the step-by-step photos you include, but I appreciated these photos in particular! I recently bought Healthy Bread in Five Minutes a Day and mixed up the olive spelt bread last weekend. I was worried that I hadn’t done things correctly because it didn’t rise very much initially and then the loaf spread out on the second rise. But thanks to your photos/comments, it looks like that’s what was supposed to happen. Thanks for building my confidence! :)

    Reply
  12. Beth McCanna

    I just wanted everyone reading this blog to know how wonderful this method is. I’ve been baking bread for over 20 years. But since buying these two books, I will never make bread any other way. It always turns out fabulous – tender and soft inside, crunchy on the outside, with a wonderful complex flavor. And soooo easy! You can have fresh bread every day, with minimal effort. PS- I always use King Arthur ingredients – they’re the best!

    Reply
  13. FRAN S

    IN THE DIRECTIONS FOR THE WHOLE WHEAT BREAD IT SAYS TO SCOOP OUT HALF OF THE DOUGH AND PUT IT IN A LOAF PAN. WHAT ABOUT THE OTHER HALF? DOES THIS RECIPE MAKE TWO LOAVES? IF SO CAN IT BE HALVED? THANKS FOR THE HELP.

    Yes, Fran, the entire recipe makes two loaves. You can make two at once, or save half of the dough in the fridge for another day. it’ll stay good in the fridge for up to 7 days or so. PJH

    Reply
  14. Betty

    I didn’t see an oven temperature. Did I miss it somewhere?

    Betty, it’s 450°F for the spelt bread, 350°F for the whole wheat… PJH

    Reply
  15. McCandace

    We have been changing our diet to 100% whole grain everything (I still miss my standby white french loaves…) and using xylitol instead of any sweeteners with high glycemic index. Would I just replace the liquid which would have been from the honey with water? Thank you – the pictures look wonderful!!

    Use 1/3 cup water rather than 1/2 cup, and you should be fine – PJH

    Reply
  16. Trisha

    Oh, I do love whole grains. Thanks for the inspiration and the preview. I may pick up some spelt, and some ancient grains blend, on my next order. It took so long to get the hang of making bread I am loathe to try no-knead. I’ll take a deep breath and give it a whirl…

    Reply
  17. McCandace

    Another quick question! Is this recipe for one or two loaves? It seems like a lot of flour for just one!

    You can make two loaves from the entire batch of dough – PJH

    Reply
  18. Lish

    I have loved the no knead breads so far, and so I purchased the healthy bread in 5 minutes recently. So many great recipes that I wasn’t sure where to start, and I think that honey whole wheat will be the first. That is my daughter’s favorite bread, and now to know that I can have a few loaves worth ready to go, and that I can use it in the small pain de mie. I love the square bread that fits in the toaster, and for grilled cheese. Off I go to start it, so I can bake a loaf tomorrow!

    Reply
  19. Martin

    Hi Pj,

    I have the new book and am enjoying working through it. But the photo in the email message from KAF is confusing. It shows the kind of enamel cast-iron casserole that Jim Lahey recommends for his no-knead bread. Hertzberg and Francois don’t use that method. Am I missing something? Why the photo, or can we try their dough in the casserole, too?

    Martin, coincidentally, the designer just chose that handsome photo to illustrate the promotion – the fact that it was kind of close to the recipe was happenstance. You’re right, the Hertzberg book doesn’t use a crock. Sorry if we were misleading… PJH

    Reply
  20. Kate

    Can you elaborate on the role of the vital wheat gluten in these no-knead recipes? How would they turn out without it?

    Kate, I’d say the loaves will rise less, and be more crumbly. Vital wheat gluten provides the structure that holds everything together. Without it, the CO2 released by the yeast “leaks” out, and the flour/water matrix just doesn’t hold together as well – which translates as crumbly. Give it a try without the gluten, though; I’m betting the loaves would still be tasty. PJH

    Reply
  21. Don't Burn the Garlic!

    Great post! I’ve tried the (white flour) American style sandwich bread from ABin5. I swear it smells like a croissant and tastes delicious and buttery. I’m so hesitant to mess with whole wheat, but after this post I think I’m gonna give it a shot.

    -Joe @ DBG!

    Go go Joe! You can do it – great book, great recipes. Enjoy – PJH

    Reply
  22. Michelle

    I swear I can smell that honey wheat loaf when I look at the pictures. It looks divine! Thanks for the post.!

    Definitely tasty, Michelle – give it a try. PJH

    Reply
  23. carol

    I have the Am. Trad. wholewheat rising in refrigerator, but have a couple of questions.

    I only had dough enhancer on hand so used it in place of vital wheat gluten as it has vital wheat gluten as the first ingred. In the rising “in a cool place” the dough doubled in size before it was refrigerated. Would this be the dough enhancer?

    Also, there is no oil in recipe. Is this correct? Thank you and I am looking forward to baking a loaf tomorrow.

    Carol, the dough enhancer will definitely help – whether it’ll be an effective 1:1 replacement for the vital wheat gluten, not sure. But I guess you’ll find out, eh? And yes, no oil is correct; it’s so moist it seems to stay nice and fresh (well, for a reasonable amount of time) without it. And I’m not even sure how long it stays fresh, since we seem to eat it up so quickly… :) PJH

    Reply
  24. Diane

    So many things I love about this post, which reflects so many things I love about you, PJ:

    Your initials on the bench knife
    Re-using parchment (how utterly New England!)
    The shower-cap tip – really new to me!
    The rulers – so CSI, and SO helpful when doing a new recipe
    The funky baking stone which looks like mine, only rectangular

    Consider yourself hugged.

    Diane in sunny Texas

    Thanks we can use all the available hugs. And hugs back to you. Joan D-bakershotline

    Diane, you’re so sweet! I’m glad you’re enjoying our “real” baking. I always say, there’s no Betty Crocker or Doughboy here – just real people. (People who put their name on their tools because the test kitchen is a free-for-all of good-natured and never-ending “borrowing” from one station to the next… I JUST lost my tablespoon cookie scoop Friday, so today I grabbed another one and put my name on it like 6 times. HA!) :) PJH

    Reply
  25. carol wharton

    Hi PJ,
    I have been using Jeff and Zoe’s book for the past month…and I am slowly working my way through the recipes…I absolutely love the method and have had two buckets going in our second fridge each a different recipe since I started. I have not bought bread in a month! I have been raving about my results taking photos and emailing them to fellow foodies ( I sent an early one to you) Three friends have purchased the book already.
    Your photos of the process are great and will be a great help to those who may be a bit reluctant to try the method. Best part is having dough on hand to make bread daily if you like…
    PS Lowe’s sell the 5 quart plastic pails for under five dollars…
    carol wharton

    Hey Carol – Haven’t seen you in ages! Coming over this way anytime soon? Thanks for chiming in here – glad you’re enjoying to book (and homemade bread – so comforting in winter). One caution – make sure that plastic bucket from Lowe’s is food-safe. With the organic acids given off by the fermenting yeast, you want to make sure there aren’t any chemicals leaching into your dough… Hope to see you soon – PJH

    Reply
  26. Barbara

    The recipe for the honey wheat bread does not state how many loaves it makes, I assume two?

    One loaf, Barbara. Seems like a lot of dough for one 8 1/2″ x 4 1/2″ pan, but it’s dense and moist… PJH

    Reply
  27. Joyce

    I am writing to confirm that a lightly greased 8 1/2” x 4 1/2” loaf pan will hold a scant 2 pound amount of dough? As I am a novice baker, it sounds like a 2 pound amount of dough makes 2 pounds of bread? Thanks and I will be buying your new book!

    Not usually, Joyce, but in this case – yes, that size pan holds that size loaf. It’s quite dense, and the smaller pan allows it to rise higher than it would in a 9″ x 5″ pan. PJH

    Reply
  28. Beverly Rapiz

    Hi! Bakers! I have made light as cake 100% whole wheat by adding 1/2T. lemon juice or white vinegar. The loaves are not dense…Beverly from Brooklyn

    Thanks for the hint, Beverly – acidic ingredients definitely help the yeast grow. PJH

    Reply
  29. Cindy

    Just wanted to say that these books are great. My finance’ was looking for something to contribute to my Christmas baking and candy making I do every year. I had gotten their original book for a present the Christmas before and he picked it up and wanted to try it. I encouraged him to do so since I was making the traditional style of breads. He and I were amazed at the ease and results. I was hooked on the product and now I have a bread maker! He read the entire book and we went out and bought your flour for the recipes. We have become a household that does not buy bread products at the supermarkets. Its so easy and inexpensive to do at home. When I found the healthy bread in 5 minutes a day book we went right out, bought it and have not looked back:) We make a batch at least every two weeks. We make pizza using the dough and it is better than any other I’ve had. I LOVE giving it as gifts to friends. We have made the dark chocolate espresso bread and the banana walnut loaf. Not what you would expect but so tasty! If your looking to get anyone into baking I would defiantly recommend their books. Thanks for all your great blogs and emails. We are King Aurthur enthusiasts and as I get my friends hooked I’m sure to sell them on your great products.

    Cindy, thanks for spreading the word – about Jeff and Zoe’s book, and our King Arthur products that help turn those loaves into reality! PJH

    Reply
  30. Pam in Edina, MN

    I was thrilled to see these recipes show up. I purchased Zoe’s Healthy Grains book a couple of months ago, then bought the original Artisan Bread in 5 minutes a day. I learned of her through my local cooking supply store, Cook’s of Crocus Hill. The man helping me buy my silpat was nice enough to send her recipe. I had been making a bread that bakes in an enameled dutch oven from a recipe I got from Cook’s magazine.

    Once I started making Zoe’s recipe I was hooked. I was so happy to see that you featured the Olive Spelt bread recipe. I made a special trip to a local Greek grocery store (Bill’s Imported Foods if any of you are in the Minneapolis area) to put into the Olive Spelt bread. I bought my flour from Linden Hills coop and am sending out care packages to my college students.

    I have also used the basic recipe in Zoe’s book to make craisin and pecan bread. It is filling and so good. Toast it and add a smear of peanut butter and there is nothing better.

    I am happy to hear the idea about putting the flour in the freezer. I am well stocked with KAF products but worry about things getting old as we are now empty nesters.

    Also, Zoe has a recipe for sweet bread (page 90 of the original book) and I made caramel rolls with the KAF Baker’s Cinnamon Filling. I rolled out the dough, spread with the filling, melted 1 stick of butter, 3/4 C brown sugar and 1 tsp of vanilla. Put that in a 9×13 and placed the rolled and cut sweet rolls on top. Very, very dangerous. So, so good.

    Oh, Pam.. you’re killin’ me with those sweet rolls! Looks like I’d better mix up some more dough… And the craisin/pecan sounds wonderful, too. So many loaves, so little time… :) PJH
    Thank you for this post.

    Reply
  31. Donna Beck

    Is it possible to get nutritional information about the breads? My husband is diabetic and loves bread. These breads sound wonderful. But, he has to know how many carbohydrates and fiber are in each portion so he doesn’t get into trouble eating too much bread at a meal. If the nutritional breakdown is available it would help a lot. Love your recipies.

    Sorry, Donna, we don’t currently have the personnel to offer this service. I believe there’s some good nutritional software out there, though, that would allow you to find the nutrition for any recipe. Good luck – PJH

    Reply
  32. Valerie Eberhart

    This recipe sounds fantastic, but do you have any suggestions for high altitude baking on the whole wheat loaf bread? We are at 5280 feet, and I nearly always have to adjust my recipes for everything. This sounds like a great bread for a snowy day. Thanks. Valerie

    Hi Valerie – Take a look at our high-altitude baking tips, I think they’ll help you out. PJH

    Reply
  33. Amy

    How vital is wheat gluten. I thought that when the bread is kneeding (I have a bosch and kneed in that usually) it makes it’s own gluten. Being that i am a novice at bread making, I was wondering if I can make it without. I just don’t have it on hand.

    Thanks!

    You can make it without, Amy; the bread won’t rise as high, and will be crumblier. Whole wheat flour has a lot of gluten, but the sharp pieces of bran cut a lot of it to shreds; so adding more is very useful. Gluten forms when you knead bread, it’s true; but the gluten in “white” (all-purpose) flour is much more useful/useable than that in whole wheat. Give it a try without the vital wheat gluten, see what happens – PJH

    Reply
  34. Pam in Edina, MN

    PJ, I also wanted to say that I used the basic dough recipe in the Healthy Bread in Five Minutes a Day to include a Harvest Grains mixture that I purchased from you. I was rummaging in my cupboard to find it, but alas. (I can’t find the name of it)

    I added your vital wheat gluten and about 3/4 cup of the mixed grains (it has sunflower seeds, poppy seeds, and a variety of other nuts and seeds) I mixed it in, added a little more water if needed, then after rising and the water bath and the slashing on top, sprinkled more on the top of the loaf before baking. Awesome!!!! Also, I used parchment paper and cornmeal. I’ll reuse the parchment paper after seeing your post. Neat!

    I love your products and I am glad you are here.

    One thing I wish to know more about is the flour used in breads in Germany. We have friends there, our kids have lived there, their kids have lived here, we’ve visited, etc. The Germans won’t eat our bread (at least before I started making this bread) but they also say there are stringent standards about the flour. What do you know about that, and how does yours compare?

    I have enough dough for two more olive spelt loaves and it is time to get them out of the cooler.

    Thanks for your on line info.

    Best,
    Pam

    That would be the Harvest Grains Blend, Pam – I use it quite a bit, just as you describe, both inside and on the crust. I confess I know nothing about German flours, aside from they use a LOT of rye. You might want to check our head baker, Jeff Hamelman’s book – he’s a German-trained bread baker, and I’m sure he talks about German flour. You might be able to find it at your library. Enjoy the spelt bread! PJH

    Reply
  35. Lorene

    I loved these recipes and the way you showed them in your blog. As I’m gluten sensitive I cannot eat wheat or wheat gluten. Could I substitute rye flour for the whole wheat flour in the Honey Whole Wheat bread recipe and omit the wheat gluten?

    No, Lorene, unfortunately you can’t. But stay tuned – March 1 we’re launching a gluten-free section of kingarthurflour.com with the MOST delicious mixes, ingredients, and recipes. PJH

    Reply
  36. Marianna

    Ok, I am sold! I will soon make my first no knead bread and I am sure those two cookbooks will soon be in my collection. No one I know makes bread so it’s great to have this very special place to come to learn and share.

    On a completely different note, have you seen the new Geico commercial? It really makes me laugh!

    http://www.youtube.com/watch?v=jrMfDaLlNkA

    HA! A REALLY big biscuit, indeed… Thanks, Marianna. PJH

    Reply
  37. Nancy Alexander

    I had the first book, and was excited to receive the whole grain one for Christmas. I was wondering about the vital wheat gluten storage. I know I store my flours in the freezer, but what about the vital wheat gluten? I was not sure if I could store that in the freezer, or if it is fine on the shelf. Or should it be refrigerated after opening? Thanks for your help. I love King Arthur Flour! And I love this blog.
    Nancy
    You can store the vital wheat gluten cool and dry for one year so there’s no reason to store it in the fridge or freezer. Molly @ KAF

    Reply
  38. Freddc1

    good morning
    ive made some bread with olives and love the combination. however, i dont have spelt flour. is there a reasonable substitute to use instead?
    thanks

    Sure, Fred – try whole wheat, white whole wheat if you have it. You’ll want to increase the water a bit – perhaps an extra 3 tablespoons. Good luck – PJH

    Reply
  39. FRAN S

    HOW CAN YOU TELL IF YOUR FLOUR IS ANY GOOD? I HAVE SOME KING ARTHUR WHITE WHOLE WHEAT FLOUR THAT HAS BEEN STORED IN AN AIRTIGHT CONTAINER AT ROOM TEMP. I’M NOT REALLY SURE HOW LONG I’VE HAD IT. IF I HAD TO GUESS I’D SAY MAYBE A LITTLE OVER A YEAR. I TASTED A PINCH AND IT DIDN’T TASTE RANCID OR ANYTHING. WOULD YOU GIVE IT A TRY? OR GIVE IT THE PITCH?
    BY THE WAY I WAS ABLE PURCHASE VITAL WHEAT GLUTEN IN THE GROCERY STORE LAST NIGHT.
    If your whole wheat flour smells strongly and tastes bitter than it has turned. While it won’t hurt you, the flour won’t taste very good or perform as well. We recommend storing whole grains in the freezer for about 9 months to a year. Molly @ KAF

    Reply
  40. SteveB

    “This isn’t a high riser; as you can see, unlike white flour breads, whole-grain loaves tend to spread outwards, rather than up.”

    Respectfully, this isn’t always the case. A properly developed dough loaded with whole grains can also be light, airy and have great volume:

    http://www.breadcetera.com/?p=198

    I credit King Arthur Flour’s own Jeffrey Hamelman and his great formula for Five Grain Levain in his seminal book, Bread: A Baker’s Book of Techniques and Recipes with opening my eyes to the possibilities of whole grain breads.

    You’re absolutely right, Steve. When you learn from the Master (Jeff), your breads have a better chance of rising UP rather than OUT. thanks for sharing. PJH

    Reply
  41. Paul Kobulnicky

    Not terribly excited

    I have to admit that the “healthier” the whole wheat bread the more bitter I think it is. I would much rather do a really nice pain rustic with just a modicum of whole wheat, rye and wheat germ and then get my healthy from other, mostly veggie, sources. While it may taste and feel virtuous, it is just second rate bread. Imagine a really good bread eaten with a lentil and kale stew … good and virtuous.

    But I am a minority on this post’s comments and I respect the other perspectives.

    Paul, sounds like you’ve been baking with old/rancid whole wheat, OR traditional red whole wheat, which has a bitter compound (phenolic acid) in the bran layer. Try our white whole wheat sometime; it’s nicknamed “sweet wheat” by the farmers who grow it. It’s very light-tasting. On the other hand, your suggestion for supplementing AP flour bread with veggies is a good one, too. To each his own – PJH

    Reply
  42. Erma Mansfield

    I think your website is awesome. I have a question. In some of your recipes you have “dried milk” as an ingredient. Since I don’t buy it, could you give me a substitute I could use?
    You can use liquid milk in place of the water called for in the recipe but you must scald and cool it to lukewarm. Milk contains an enzyme that inhibits yeast growth that scalding eliminates. Molly @ KAF

    Reply
  43. Larry Turner

    My family has been asking for whole grains – now to the task at hand. I have diastic malt and I am wondering how using this differs with vital wheat gluten in the whole wheat recipe? In addition, I would think one can bake in cast iron pot instead of stone to get more steam/rise out of the bread?

    Thanks for the post
    Diastatic malt is a yeast food so it contributes to the fermentation in the dough whereas the vital wheat gluten adds strength the the strands of dough as it rises. Give the cast iron pot a try, it produces a lovely crust. Molly @ KAF

    Reply
  44. Carmine

    I used the bottled yeast and it ways to discard after the expiration date or after six months from opening the jar. Sam’s club has large containers of yeast and I am wondering if the same shelf life after opening applies to them. Will freezing keep the yeast longer?
    Freezing will definitely extend the life of your yeast. You can also test your yeast for life by dissolving a quarter teaspoon in a quarter cup of warm water and a pinch of sugar and let it sit for 10 to 15 minutes. If it’s good, it will turn brown and foamy. If it doesn’t then it’s no longer active and should be discarded. Molly @ KAF

    Reply
  45. Cathy from MD

    Thanks for the step-by-step. I’ll have to try the sandwich loaf.

    I am lucky enough to have both of these books. My husband bought the first one for me for Christmas. I got the Healthy Breads book as a gift from my boss, along with a plastic tub full of mixed dough. It was a perfect gift, since I got to go home and start baking right away! Every bread I’ve tried so far has been a winner. There’s always a tub of dough in the fridge, ready at a moment’s notice.

    Reply
  46. Paula

    Can you use Greek yogurt for the Olive Spelt Bread?
    Give it a try! Just make sure it’s a full fat yogurt and be prepared to add extra water as the Greek yogurt is drier than regular yogurt. Molly @ KAF

    Reply
  47. Larry Turner

    I have seen some recipes use “high extraction flour” in trying to get a taste between white flour and all whole wheat. Does KA offer such a flour or perhaps the white whole wheat is it. I may have asked this before but does using diastic malt replace the need for vital wheat gluten?
    A high extraction flour is a flour that is milled with more bran but not enough to be a whole wheat. Our high extraction flour is called First Clear flour. Click here White Whole Wheat is a whole wheat flour that is milled from a type of white wheat. It’s nutritionally identical to the traditional white whole wheat but milder tasting. Diastatic malt is a yeast food and does not replace the vital wheat gluten. The bran in whole wheat contains the bran, which acts like little razors and cuts the gluten strands. Vital wheat gluten replaces those torn strands, causing the bread to rise higher. Any other questions? Give us a call at the Bakers Hotline and we’ll be happy to help. Molly @ KAF

    Reply
  48. Liz

    A picture isn’t worth a mere thousand words. In this case, it is worth a million! That last photo in particular sold me. I rushed out to the market and bought some KA white whole wheat flour and plan to make the dough today and bake tomorrow. Can’t wait for a slice toasted with butter, and a cup of tea!
    I wonder what the best way is to store this bread? Freeze it? Sliced or unsliced?
    Thank you for your inspiring blogs. I love receiving them and look forward to each one.

    Reply
  49. Marie Barry

    Is there a general rule for time and temperature to convert a recipe for a boule bread (like the Spelt bread above) to one cooked in a bread loaf pan? I made the Olive Spelt bread today and it was wonderful even though I had to use low fat yogurt rather than whole milk yogurt because the store didn’t have any whole milk yogurt. I would really like to make this in a bread pan without water for the nice crust so I could use it for sandwiches.

    Also, if I can’t get whole milk yogurt, would you suggest I add some butter to replace the fat I’m not getting?

    Reply
  50. Mari

    This may sound off the track but it’s a bit similar…I have been trying to bake the light whole wheat bread Artisanal style for 5 mins a day…this is my second try from that batch but I still feel that I did something wrong. I’ve baked the bread for an extra 12 mins. and the bread still doesn’t look like a dark brown as what the picture in the book looks like and your picture here. Is it because I have my pan under the stone and not on top? The bread looks like there’s a little gum under it…but when I tap it, it sounds hollow. The first bread I tried was good even tho it looks underbake…also, how come it does not get as big as the picture looks like… it looks like a big roll…Please help! even a no-knead recipe is not making me a bread baker!
    Thanks.
    Please call our Baker’s hotline, 802-649-3717, for help with this recipe. Joan @ bakershotline

    Reply
  51. Phil Sanzone

    Help clarify something. 1/2 cup is 4oz not 6oz, which one is correct for the honeyy in the recipe? Table salt is more dense, more grains per measure than Kosher, so you get more salt per tablespoon in table salt than you get in Kosher salt. Do you have the two reversed?
    Hurry, I’ve got the flour already measured out!
    We are giving a weight for the honey which is denser then water so 6 ounces is correct. The amountof salt is also correct. 1 tablespoon kosher salt or 2 teaspoons table salt. Joan D @bakershotline

    Reply
  52. Deloras Briggs

    I really appreciate this, Love to knead bread most of the time, but sometimes time is scarce and this willhelp a lot … thanks

    Reply
  53. mIKES

    THE BEST whole grain bread I have EVER made. I own the book, and between this master recipe and the All Purpose Flour version from 12/1/2009, I have NEVER enjoyed my own bread this much.

    The vital wheat gluten also enables an insane shelf life too – 7 days after baking and it just needs a little toasting. Wait any longer? Whole grain French toast~!

    Toast brings bread back to life – PJH

    Reply
  54. McCandace

    Is it possible to have this recipe in a printable form? Thanks!
    Sorry, we don’t have the recipe in the traditional form. I’m sure you can copy and paste to a Word doc. or such to make your own printable version. ~ MaryJane

    Reply
  55. Anne

    Late to the party (as usual) but I must chime in – this is excellent bread! So tasty, no bitterness, a marvel to slice. I’m so glad I finally got organized and bought vital wheat gluten, it makes such a difference. No more flat whole grain breads! Thank you KAF and the No Knead people (Jeff and Zoe)!

    Reply
  56. Ann

    I made the honey whole wheat bread yesterday. We like it, but I have some questions. First, there’s a lot more yeast in this recipe than in other no-knead recipes I’ve tried. Why so much? Also, I let it sit on the counter longer than two hours. The kitchen was about 66 degrees, so it was cool, but the dough pretty much doubled before I put it in the fridge. What difference does the on-the-counter time make?

    Thanks for this blog, it’s very helpful.

    Maybe the extra yeast is due to the larger-than-usual amount of flour? You don’t usually use 7 cups of flour in your no-knead brad, I”d wager. A longer, cooler rise will increase flavor, due to the development of organic and acetic acids given off by the growing yeast. Not sure I understand your question, but this bread is very flexible; you can leave the dough longer on the counter, or a shorter time on the counter… or even put it in the fridge right away. Doesn’t really matter. Hope this helps- PJH

    Reply
  57. Carol McDonald

    If I want to do a substitution of flours in the olive bread, would the volume/weight remain the same? I would use a combination of white whole wheat and French flour, as I do in my baguettes. Thanks for any help.

    Reply
  58. Meagan H

    I just made the Honey Wheat Bread and it was fantastically simple. I made the bread with a 9 x 5 stone loaf pan and it failed to rise as high, just as you said it would. Is there any way that I could modify the recipe to fit the pan I have? If not, where can I find a 8 1/2 x 4 1/2 pan?
    Question #2: Would a 5 qt ice cream pail be an okay food container for the dough to rise in?

    Thanks!

    Hi Meagan – Here’s our 8 1/2″ x 4 1/2″ loaf pan. A 9″ x 5″ pan holds about 30% more, so simply use 30% more dough than the recipe calls for in your 9″ x 5″ pan – about 10 additional ounces of dough. Hope this helps – PJH

    Reply
  59. Chuck

    I would like to use the 9″ Pain de Mie w/lid pan. Would I use the same amount of dough or some what less? When baking Walter Sands’ Favorite Bread in the Pain de Mie pan, I use about 24 ounces of dough and put the remainder in the fridge for some rolls later.

    Chuck, try using the same amount of dough – 32 ounces – as it doesn’t rise as high as the Walter Sands; the pain de mie is a smaller pan (1″ narrower), but I’m quite sure that’ll be the right amount. If that doesn’t work, make an adjustment for next time… PJH

    Reply
  60. Chris

    Mary, you can get gluten at any supermarket in the flour section; it’s in a small box about the size of a Jiffy cornbread mix box.

    The WW bread looks SO good I am starting my loaves today! I’ll have to use regular WW flour but will try it with the white WW next time for comparison. (I am lucky to be able to shop at a coop that carries KA flours exclusively, including the special ones.) I really like oat breads. How would I modify the recipe to add some oatmeal, oat flour, or oat bran?

    The olive bread looks good too except I don’t like olives. Could you suggest a similar recipe for jalapeno cheddar bread?

    Thank you!

    Chris, substitute jalapenos and cheddar chunks for the olives. And you could try adding 2 cups of oats in place of 1 cup of the four, and increasing the water by 1/4 cup. Not sure about the quantity of water, but just add enogh to make a sticky, gloppy dough as shown. The bread won’t rise as well, but will still be very tasty… PJH

    Reply
  61. Erin R.

    Hooray for the honey whole wheat bread! I let mine (half batch) rise up in a Rubbermaid drink pitcher in the fridge for about 14 hours before loafing and baking, and it was so hard to wait. I just had a piece and it truly is incredibly soft and delicious, not at all 100% whole wheat-like. I suspect I got mine a bit wet so I’ll have to be a bit more careful with my water next time, but I will definitely be adding this recipe to my arsenal. I looked forward to it all week and it was everything I had hoped for. I’m going to put the book on my wishlist right this instant.

    I agree, Erin – truly spectacular 100% whole wheat bread. And nonfat, too! Who could believe it? :) PJH

    Reply
  62. Christine

    I tried the whole wheat recipe and was disappointed. Mine turned out dense and excessively moist, definitely not “soft”, and it’s too heavy for a sandwich bread. I used KAF traditional whole wheat and SAF instant yeast, and refrigerated the dough for 3 days before baking. Any idea what I did wrong? Thanks for your help!

    Sorry, Christine, it’s hard to diagnose yeast bread issues; there are just SO many variables… Did it not rise once you put it in the oven? Or maybe your expectation was for a more typical bread: higher-rising, less dense, less moist? Maybe just letting it rise a bit more before baking, and make sure your oven is up to temperature…. PJH

    Reply
  63. Chris

    Pam, thanks for the advice about jalapeno cheese bread. After asking I found the VT cheddar bread and may use that recipe instead. Either one should be great! Right now I’m working on your oatmeal honey bread, can’t wait to taste it tomorrow. So many good looking recipes here to try!

    Reply
  64. Judy

    I have both books and have had great success with the original master recipe for white bread. I tried the master recipe from HB in 5 Min using white whole wheat flour and for my taste it was a rather bland whole wheat bread, but in fairness, my tastes run to multi grain with seeds. I would like to use the Ancient Grains Flour and Harvest Grains Flour using this method–what do you think? Any suggestions? What are your thoughts on freezing a loaf after baking? One more question — is vital wheat gluten the same as gluten flour? Thanks!
    We haven’t tried it but don’t let that stop you. Try it and let us know! You would want to substitute up to 1/5 of the Ancient Grains flour blend for the whole wheat and add up to 1 1/3 cups of Harvest Grains Blend to the recipe. You can easily freeze the loaf after it has thoroughly cooled. Vital Wheat Gluten is simply dried gluten that you add to the dough to replace the strands of gluten that the sharp edges of the bran in the whole wheat has cut. It makes for a higher rising, lighter and fluffier loaf. Molly @ KAF

    Reply
  65. Judy

    To Molly: Thanks for the suggestions and I’ll let you know how the freezing idea works out. I think I worded my gluten question poorly –can Gluten Flour be used interchangeably with Vital Wheat Gluten? I was looking for VWG at the health food store that I had previously purchased a package and couldn’t find it. The salesperson said they now carried Gluten Flour and it is the same thing. I have not used the Gluten Flour yet. Is it just a different name for VWG? Thanks again!!

    I’m not sure whether your gluten flour is the same as our vital wheat gluten. Some high gluten flour is referred to as gluten flour, as sometimes vital wheat gluten is. You would be able to tell the difference by the amount your gluten flour tells you to use. If it says to use a tablespoon or two per loaf then it’s vital wheat gluten. Any more and it’s high gluten flour and the two are not interchangeable. Molly @ KAF

    Reply
  66. Gina

    I didn’t see a response to Carol’s post Feb 16 with the question “What is ‘spelt flour’?”

    Carol, spelt is an ancient grain. It’s larger than wheat kernels, has an orangie coloring (compared to the reddish hue of hard red wheat and the yellow/tan of white wheat) and, I believe, is gluten-free. Thanks for answering, Gina. Spelt isn’t gluten free, but the gluten is different than wheat gluten, and is sometimes more easily digestible than wheat gluten. Mary@KAF

    Reply
  67. Gina

    I’m just putting together the recipe but am thinking I’d like to make one loaf tomorrow and one loaf later in the week. Can that be done? What is the approximate weight of one loaf so that I’ll know I have half if I do this.

    Which recipe, Gina – the spelt bread, or the 100% whole wheat? If whole wheat, it’s 32 ounces per loaf, and the total batch makes 2 loaves. And it’s fine to let the dough sit in the fridge for 5-6 days or so before baking… PJH

    Reply
  68. Diana

    Question: I have seen on several other websites I’ve been visiting, (I’m new to the bread-baking arena and wish to know as much possible as soon as possible) that one needs to use “filtered” water when using yeast else the chlorine in the water will kill the yeast. No one on this site says this, or even eludes to anything other than the use of what I assume is tap water. HELP! I have overcome multiple other concerns but this has me stimied! Can I let a gallon of water sit out, covered, in a reused milk jug, and be able to use it as “filtered”? Or can I just use tap water and be done with it? I feel silly asking, but on the other sites it seems to be a major issue. Also, what about yeast and salt touching in the same bowl? Or using metal utensiles with yeast? How can this be so easy, yet so difficult?! Does any of this really matter? Arrrrrgh;(

    Reply
  69. Trisha from NJ

    Thank you for this inspiration. I gave the no-knead thing a thorough try by checking the book out of the library, reading it, and making both of these breads over the snowy weekend. I just don’t like working with dough that wet. I did think the whole wheat bread was tasty but the boys I bake for weren’t as fond of it. They were much relieved when I made a couple of loaves of what they call “regular bread”, the maple honey oatmeal from Baker’s Companion.

    Reply
  70. Gina

    PJH, thanks! I didn’t even think to specify because I went straight to the whole wheat bread to make for sandwiches. That’s why I want to make one loaf at the beginning and one at the end of the week. I appreciate your response! I have a scale that was a gift from my husband a few years back and it is now my best friend in the kitchen! So, I’ll make one loaf tomorrow night and the other on thursday. Next time, just to be sure, I think I’ll weigh the rising bucket and write it on it so I can always weigh the final dough and deduct its weight (I’m kind of a stickler about things being even). And, while I’m at it, I might also try to do the recipe at 1.5 each ingredient because I’d like to make loaves in the lovely 9×5 ceramic pans I got recently.

    Sounds like a plan, Gina – well, several plans! All of which sound good. Enjoy – PJH

    Reply
  71. jean

    I made the whole wheat bread last night- very simple and it tastes great. I have a question. Mine did not rise in the oven at all. It had risen nicely prior to baking- looked similar to your pictures. Is there something I could be doing wrong? Thanks, Jean

    Reply
  72. Erin R.

    Hello again! I’m getting ready to make another whole wheat loaf this weekend but wanted to check on something first. Has anyone tried baking inside a pre-heated roasting pan with a lid? I had someone tell me he had gotten a really nice crust from pouring boiling water into the bottom of the roaster and then trapping the steam with the lid. I have been on the fence about buying a roaster but might just do it if this is a valid use for the big thing. This other baker said the roaster is particularly good for no-knead loaves, and I am planning on making this 100% whole wheat loaf regularly.

    This isn’t really a crusty bread recipe, Erin – it’s designed to be more of a soft loaf. If you want to make crusty loaves, though, there are all kinds of ways to go about it. You can simply bake in any kind of closed baker, taking the lid off the last 10 minutes or so. No need to surround the loaf with steam; it’ll create its own as it bakes. You can also spritz the inside of the oven with hot water, or put a pan of boiling water on the bottom shelf, as Jeff and Zoe suggest in their book. Bottom line – try other methods first, before buying a roasting pan especially to make crusty bread. Good luck – PJH

    Reply
  73. Joan

    I love King Arthur’s products, website, books & recipes. The recipes are fantastic and reliable. I’ve been baking bread for years (started with Tassajara in the 70’s) and bought copies of Whole Grain Baking for my husband and grown daughter a couple of years ago. We all love it. So after reading about Healthy Bread in 5 min a day, I sprung for it. What a disappointment! I care more about the bread tasting good than spending a shorter time on the day of baking. I made the full batch (4 loaves) of the basic recipe and it didn’t have enough salt. So I had to throw out the rest of the dough. Then I saw the KA post about the Olive spelt bread. I had all of the ingredients so I decided to make it. Since I own the book, I made the mistake of not printing the post and just using the book. I weigh my ingredients (one reason I think KA ‘s recipes always turn out right) and Healthy Bread does not list weights for recipes other than the basic recipe. Since I had to throw out the last batch, I decide to make one half the recipe and increase the salt a little. I searched through the book and found conversions from volume to weight and used those. Note: They say 4 cups of spelt = 18 oz and 2 cups AP flour=10oz. I baked one loaf and it was another disappointment. Now it was too salty and too heavy. I threw out the rest of the dough and half of the baked bread. So I think there are major problems with this book. I also prefer recipes that make 1 or 2 loaves. I can always increase them if need be. I hate to see KA recommend Healthy Bread in 5 minutes a day. This is the only book I have ever had problems with the recipes and had to throw out the results. So I think it is important for readers to know that an experienced baker had problems with this cookbook. I may try this recipe one more time using this blog’s recipe and cutting it down to just one loaf.

    We are so sorry to hear that you didn’t care for the book. If you purchased it through Baker’s Catalogue, you are certainly welcome to return it for a full credit. We appreciate your taking the time to share your experiences with the book, even if our experiences with the recipes were different. Don’t ever hesitate to share your views, we really do appreciate it. ~MaryJane

    Reply
  74. Gina

    I made my first loaf last night. While it was rising I went to Borders for something else entirely for a friend and bought the book. The shaping is one thing missing in the instructions here. I didn’t and thought maybe it would all meld together like a cake batter does. Instead, I have ridges. It also didn’t spring in the oven, which typically occurs. Flavor is excellent tho and I like the spongieness of it. Seems like it’ll hold up better than other breads I’ve made. We’ll see how my second loaf fares tomorrow night. Again, all you KAFers, thanks for this blog and your assistance!

    Gina, the whole grain no-knead breads I’ve made don’t have the oven-spring a “white” loaf has – ’tis the nature of the beast. But they do have wonderful flavor, don’t they? PJH

    Reply
  75. UFCRuleZ

    Pretty cool blog you’ve got here. Thanks for it. I like such themes and everything that is connected to this matter. I definitely want to read more on that blog soon.

    Thanks, and welcome. We hope you’ll enjoy being part of our baking community. ~ MaryJane

    Reply
  76. Steave Thomason

    It was very interesting for me to read that article. Thanx for it. I like such themes and anything connected to this matter. I definitely want to read a bit more soon.

    Truly yours

    Reply
  77. janeen

    wow – what did i do wrong?
    i followed the directions exactly and i weighed my ingredients.
    my loaf rose only a little bit in the oven and there was raw batter in the center at the end of the 45 minutes cooking time.
    should i have allowed the refrigerated dough to warm up for 2 hrs. or so before placing it in the bread pan for the rise?
    thanks for your help!!

    Janeen, it’s true this bread isn’t a really vigorous riser in the oven. It’ll probably only rise 1″ or so once it hits the heat. Did you use SAF instant yeast (as opposed to, say, Fleischmann’s RapidRise)? I’m assuming you used all of the ingredients called for – King Arthur Flour, vital wheat gluten… Did you let it rise till it was almost to the rim of the pan before putting it into the oven? When I made it, I used dough cold from the fridge, and it rose with about 90 minutes. I guess the key is making sure it rose enough before baking; and making sure you used good yeast, and the exact ingredients called for. If you did that – I’m at a loss… Sometimes yeast bread can be fickle; that’s why bread-baking is as much art as science. Good luck next time – PJH

    Reply
  78. Yasmin

    My honey whole wheat dough is rising right now…is it possible to bake the bread in a round pan instead of the 8 1/2 x 4 1/2 pan? If so, what size round pan would work? Thanks!

    Hmmm… not sure, Yasmin, I’ve never tried. I’d think you could use a 9″ round pan? See how it works and let us know, OK? Good luck – PJH

    Reply
  79. nimblemonkey

    I recently made a trip to California to visit my brother- I have been baking my own bread for about 10 years. While there, I decided to do some baking, starting with my maple oatmeal bread, a standard loaf for sandwiches or toast (half KA white, half KA whole wheat, with oatsl and maple). I couldn’t find regular whole wheat flour ANYWHERE- just the white whole wheat, so I brought home the white whole wheat. I have to say I did not like it as much as the regular whole wheat- I know that baking at sea level (I was on the coast) is a little different than baking here at 1500 ft. (my elev.) but I did not like the rise, texture or taste as well either. I really prefer that nutty, full flavor of whole wheat. I asked my brother why they don’t have regular whole wheat flour in the grocery stores there and he implied that people only like white breads in his neighborhood. When did whole wheat flour lose its popularity?
    There are many of us who prefer the wonder flavor of traditional whole wheat. White whole wheat has gained popularity with folks who want to use white whole wheat in cookies, cakes and pies. The milder flavor is easier to convince children that eating baked item made with whole wheat flour is good. I am not sure why your bread did not rise-you may want to call our baker’s hotline for help with this question. JMD@KAF

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  80. Alissa

    I tried making the Honey Whole Wheat bread but I don’t think it turned out quite right. First off, I don’t have a scale to weigh my ingredients or dough. So is it 7 cups of flour or 4 cups of flour? I tired using 7 the first time, and there was nowhere near enough water. It also turned out quite bad as a dough. I added more water, enough to moisten everything. It rose in the container I put it in, which is weird, because there was absolutely NO strands (gluten?). It felt like wet sand. I’m assuming I used too much flour and water and not enough yeast or wheat gluten. I tried it again, using around 4.5 cups of flour this time. (I pretty much eyeballed it until it resembled the texture of the picture you had posted.) I’m also using regular whole wheat bread, which from reading the other posts people left, I can see that doesn’t make much of a difference except in taste. I used correct amounts for all the other ingredients. This time there was a little bit of the gluten strands, but nowhere near enough as much as I thought there should be, and not even kind of close to the picture. There was a bit of stretch, but mostly it still felt like wet sand. The second time around, I also kneaded it a little bit in my stand mixer. Perhaps thats how I got the gluten. Any ideas on why the gluten isn’t developing? Do you think perhaps the flour or the wheat gluten is too old? I’m sure my yeast isn’t more than say 4 months old. I’m living with my husbands parents now and I used his mothers ingredients, so I have no idea how old the stuff is. It rises to about double height in the pitcher, but falls when I put it in the fridge. Anyway, any help would be nice. I am a complete novice bread baker. Thanks! =)I suggest you call our Baker’s Hotline 802-649-3717. we would be glad to trouble shoot with you. Mary@ KAF

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  81. yvette

    what a sad (and expensive!) disappointment. i made sure to buy the vital gluten and follow the directions very carefully. my bread doubled in size in a hour on the counter in a cool house. i worried starting then. in the fridge the bread deflated by several inches. I was concerned but pushed forward. once i put it in the pan, it rose slightly and deflated almost instantly into a flat puck upon going into the oven.

    i’m not sure if i should bother salvaging the second half of the dough.

    We are sorry to disappoint, but welcome the chance to problem solve along with you. Please call our Baker’s Hotline at 802-649-3717. We’re here to help 9AM to 9PM on weekends (through the holiday season) and 8AM to 9PM weekdays. Irene @ KAF

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  82. 4 questions

    i’ve just made the whole wheat dough (pan loaf) and it’s rising nicely at room temperature, and i plan to refrigerate overnight and bake tomorrow.
    some questions though -1. when i refrigerate the dough, do i put it in an airtight container? or prick holes in the plastic wrap covering the dough container…?
    2- is the dough meant to be shaped before putting it in a loaf pan?
    i see a similar recipe in this article by the authors of the book http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=6
    and it sounds as though the dough should not be in an airtight container in the fridge (??) and also as though they shape the dough into a ball before putting it in the loaf pan
    they also flour this pan loaf, cut slashes with a serrated knife, and then bake with steam. your loaf looks not to have split even without slashing, so 3- should the loaf should be floured and slashed?
    4- is this pan loaf baked with steam?
    thanks

    1) Airtight container is fine; it keeps the dough moist. 2) shape the dough into a log the same length as the loaf pan, before putting it into the lightly greased pan. 3) No need to flour nor slash this particular loaf, 4) nor to bake with steam; it’s meant to be a soft pan loaf (if you’re baking the sandwich loaf at the end of the blog, as I assume). Enjoy – PJH

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  83. thanks

    hi – thanks for your response. ok, i mostly did all this – i did prick a few small holes in the plastic wrap covering the refrigerated dough (had done that before i saw your response). i didn’t punch the risen dough down the next day, but did shape it into a rough log before baking w/o steam….and the results were mixed. the bread tasted kind of dough-y. it had good flavor, a bit sourdough-ish (I left it overnight and most of the following day in the fridge – around 20 hours), and a nice crust – but the interior of the loaf was dough-y tasting, though i think it baked through (It certainly sounded hollow when tapped when i took it out of the oven.). i wonder where i went wrong. i liked the flavor (and ease of prep. of course) enough to want to try again, but i can’t describe this as a successful loaf either… any ideas?

    It sounds like a lot of yeastiness, for that amount of fridge time. Is this the recipe you used?

    7 cups (28 ounces) King Arthur Whole Wheat Flour – traditional, or white whole wheat
    1 1/2 tablespoons instant yeast
    1 tablespoon kosher salt or 2 teaspoons table salt
    1/4 cup vital wheat gluten
    1/2 cup (6 ounces) honey
    3 1/4 cups (26 ounces) lukewarm water

    If so, I’d say that the issue might be not rising quite enough before baking. However long it takes, the dough should just about reach the rim of an 8 1/2″ x 4 1/2″ loaf pan, 2 5/8″ deep. Then, be sure the oven is fully preheated before you put the bread in. The interior of your baked loaf should be about 200°F, when measured with an instant-read thermometer. All of this should help – PJH

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  84. ok thanks

    hi – i did use the recipe you posted in this blog (and just now reposted). the dough did rise a little above the rim of the pan (size you suggest). i preheated the oven for twenty minutes, so that is not the problem either. i have another batch of dough rising in the refrigerator as I type, and when i bake it (possibly tomorrow), i will try to measure the temperature of the baked loaf in case that was the problem. will try to remember to update you too (i’m sure you have other things to worry about than how my loaf came out, but…). if this batch fails, i guess i’ll go back to good old-fashioned batter breads when in a time-crunch.

    No prob, that’s what we’re here for – to try to figure out these baking challenges. If you’re struggling with this particular recipe, give our quick version a try: No-Knead 100% Whole Wheat Bread. Ready to bake in just an hour… PJH

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  85. me again

    well, i tried again, using your recipe, and this time baked till it registered 200 degrees. i also tried weighing only 1.5 pounds dough (b/c that’s the amount they use for this size pan – thought maybe the larger amount of dough might have been the problem) – it still has a good flavor and it’s still dough-y on the inside. oh well. i notice you used your loaf for toast, and it might indeed toast alright.
    i was indeed thinking of that whole wheat bread you link to as an alternative:-)

    Yes, I think it’s time to stop beating your head against this particular recipe wall. Switch to a new recipe – perhaps the one I suggested. We have a rule in the test kitchen – three strikes and “yer out!” We don’t keep testing recipes if we can’t nail them in a reasonable time. So – best of luck with your next go-around… PJH

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  86. Tony

    I just made some banana bread using King Arthur Whole Wheat White Unbleached flour, and I find the resulting bread has a slightly bitter after taste. I went back and tasted the flour itself, and there it is, too. Is this common of all whole wheat flours?

    Sorry to hear about your bread, Tony. Whole grain flours contain the germ from the wheat berry, which can go rancid if the flour isn’t stored in the freezer. If held in the freezer the flour should last up to a year. If your flour is more than 6 months old and has been stored at room temperature, it may have gone “off”. Fresh whole wheat flour has a nutty taste that’s not bitter. Susan

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  87. Lisa F

    Hi! Just tried the honey whole wheat, and think I did something wrong because the flavor is weirdly….tangy. Overall it tastes somewhat sour, with a sort of chemical aftertaste and the sweetness from the honey barely comes through. Is it supposed to taste that way? I don’t think my www kaf is rancid, I use it frequently and haven’t noticed any off flavors. I’m wondering if perhaps I didn’t bake it quite enough? It seems cooked through, no doughy spots, but maybe a bit damp. It does taste better once toasted. I’ll definitely make sure the next loaf registers 200. Was also wondering if the yeast brand can make that much of a difference? I used fleischman’s rapid rise as that is what I had on hand. I followed directions pretty closely, but the one weird thing I did was to mix the honey and warm water together before adding to the flour mixture (my honey was crystallized, so I melted in the water). I like this recipe, don’t want to give up just yet : )

    Sounds like it fermented a bit too long, Lisa. RapidRise yeast works very quickly; perhaps you need to cut back on the rising time at room temperature, then bake as soon as possible after refrigeration – like the next day. Is that what you did? I’d suggest you might want to call our baker’s hotline, as a situation like this calls for some back-and-forth dialogue, rather than trying to figure it out via a blog comment. 800-827-6836 – give ‘em a jingle, OK? PJH

    Reply
  88. Anita

    I made the honey whole wheat recipe and it didn’t do any thing. I bought new yeast and vital wheat gluten for the project. I used half white flour and half whole wheat. The wheat flour was fresh because I just ground it. This is the second time I’ve tried to do this process and the first time it failed and I figured that was because I maybe had old yeast so I got new red star yeast and redmill gluten. I’ve made bread in the past so I know something about bread. Any thoughts? Thanks Anita

    Reply
    1. The Baker's Hotline

      Hello Anita! Hmm, did the dough seem stiff, firm, or dry during either attempt? This would be a sure-fire way to keep your bread from rising. If not, please feel free to give our Baker’s Hotline a call so that we can troubleshoot. Jon@KAF 855 371 2253

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