No-Knead 100% Whole Wheat Bread
If you've never baked yeast bread, but want to learn how, this is the loaf to start with. Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. An hour later, it's ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches. Or spread thin slices with flavored cream cheese; the extra fiber in the bread will assuage any guilt you feel about the richness of the cheese!
Read our blog about this bread, with additional photos, at Bakers' Banter.
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup
- 2 teaspoons instant yeast
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons salt
- 3 cups King Arthur whole wheat flour, white whole wheat preferred
Directions
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1) Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray. |
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Recipe summary
- Hands-on time:
- 5 mins. to 7 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 1 hrs 45 mins. to 2 hrs 22 mins.
- Yield:
- 1 loaf
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- Recipe comments (28) »
Tips from our bakers
- For best results, use an 8 1/2" x 4 1/2" loaf pan. If you use a 9" x 5" pan (measure the inside/top dimensions, to see what size you have), your loaf will turn out shorter and flatter.
- Most breads are done when their interior temperature registers 190°F. Why do we give this one a range of up to 195°F? Because breads that start with an ultra-moist dough (and yield a moist loaf) are able to bake to a slightly higher temperature without becoming dry.
Reviews
03/14/2010
I thought mixing bread and letting it rise in a food processor was easy, but this is even easier! I used barley malt for the sweetener and omitted the milk powder to make the loaf vegan. I may also eliminate the fat; none of my other bread recipes has any fat in it.
03/05/2010
Love this recipe! So easy and the bread is awesome. Only change I made was adding some vital wheat gluten.
03/03/2010
Love this recipe, made it from the back of the WW flour
02/12/2010
I LOVE this recipe. This recipe is so riduculously easy and it turns out beautifully and is absolutely delicious. Thank you for a quick easy whoie wheat recipe. No more store bought bread ever for me. I love your flour and have been using it for a few years now; never buy any replacement if the store is out, I wait for a restock or go to another store. Thank you, King Arthur Flour, you are a great company. (I also happen to love employee owned companies, they seem to care more about their products and services.)
02/11/2010
I've made this bread twice and love it! I substituted the cup of water with a cup of scalded milk for the dry milk. I used the molasses for sweetening. The results were wonderful but beware, it is very dense and heavy bread. It keeps for days if you keep it wrapped well and you can slice almost paper thin slices if you like. It has a very strong flavor of the whole wheat which some may not like. And I wasn't sure it had doubled in size but left it to rise for 90 mins in my oven with a pan of hot water.
01/27/2010
We made one loaf of this last night. It sliced beautifully this morning when I was making sandwiches for lunch boxes. I tried this recipe because I was looking for something easy and no-knead. I will make 4 loaves the next time and put 3 in the freezer.
01/24/2010
Made this bread this weekend, I was out of White Whole Wheat, so I used regular KAF Whole Wheat and it was ridiculously easy and tasted great! I used maple syrup but it wasn't sweet -you got the flavor of maple not the sweet! I had a banana peanut butter sandwich for lunch today and it was sooo good! The texture is so fine and perfect! I make my husband french bread mini loaves stuffed with ham and cheese or sausages for his lunched and today he told me he was almost jealous not to have peanut butter sandwiches! -almost LOL
Hey! That is my favorite sandwich (pb and banana on homemade bread)! Elisabeth @ KAF
01/22/2010
Oh, and by the way, I bake mine in a silicon loaf pan. No need to grease at all!
01/22/2010
This Bread is awsome. Super easy to make and tastes great. My fussy five year old eater can't get enough of it. So much better then store bought bread. I've already made two loafs and plan on making more the for weekend.
01/21/2010
I just baked this bread for the second time with a few changes: I used liquid milk in place of the water and powdered milk I did not scald the milk. It still rose beautifully I reduced the maple syrup to 1 1/2 Tbsp I added 1 Tbsp Vital wheat gluten I started the rise on the bench but because it is so warm here, I finished it in the fridge for a couple of hours as it had almost doubled after only 35 minutes. I liked the texture much better this time. Not so crumbly, so easier to spread with cold butter or peanut butter. It is still a dream to slice and it is not so sweet this time. I fouund the maple syrup a bit overpowering last time. Next time I might add some soaked seeds (cracked linseed & cracked wheat) for an interesting texture. Or just add the linseed as a topping. I just had 2 slices and my daughter loves it, too. It is rare that she asks for bread, but she did after tasting this.
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