No-Knead 100% Whole Wheat Bread

star rating (123) rate this recipe
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf

Recipe photo

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!

No-Knead 100% Whole Wheat Bread

star rating (123) rate this recipe
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 01/01/2010

Ingredients

  • 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

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 190F. Why do we give this one a range of up to 195F? 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.

Directions

see this recipe's blog

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.

2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.

3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350F.

4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190F and 195F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 16 per loaf Amount Per Serving: Calories: 120 Calories from Fat: 30 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 5mg Sodium: 190mg Total Carbohydrate: 18g Dietary Fiber: 2g Sugars: 5mg Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345678910111213  All  
  • star rating 04/25/2015
  • messyjessy37 from KAF Community
  • I love, love, love this recipe! My loaves never rise quite as much as the pictures on the site, but it's still one if my favorites. A bit on the sweeter side than not in my opinion, goes perfectly with butter and honey.
  • star rating 04/22/2015
  • Linda from Seattle
  • So the taste was delicious! The problem was it was sooo veery tender, very hard to use, sandwich making out of the question. I used dough hook to mix with electric mixer - was that the wrong choice and could that have made the difference? What else might toughen it up just enough?

    Your bread might have needed a bit more flour to give it more structure. Happy baking! Laurie@KAF

  • 03/23/2015
  • Augusta from Vermont
  • The texture was good but this loaf is far too sweet for me! I like salty bread - any chance KAF could develop a no-knead whole wheat bread recipe that is not sweet? If so, I would be very grateful.

    We do have a No-Knead Country Bread that doesn't have sugar added. The flour is a blend of AP and whole wheat, but you could easily play with that proportion to achieve your dream loaf. Happy baking! Laurie@KAF

  • star rating 01/04/2015
  • Michelle from Arlington, VA
  • So I made this bread twice and both times the center collapsed. I have no idea what I did wrong. I wished that I could fix this issue.
    It sounds like you may have let the dough rise too much before it reached the oven. This can cause the center of the loaf to collapse in the oven. For more help troubleshooting this recipe, please give our Baker's Hotline a call at 855-371-2253. Barb@KAF
  • star rating 12/11/2014
  • MamaDoll from KAF Community
  • I made a couple substitutions: I used liquid whole milk instead of the powdered milk and water, olive oil for the oil, honey for the molasses ( I *hate* the taste of molasses!) and apple juice for the orange juice. I did this just because its what I had on hand. I also added 2 T of wheat gluten for added nutrition. It is hands-down my favorite bread recipe ever! I have carpel tunnel problems, so can't knead properly. So happy you developed this recipe! Thanks! I've since learned to double the recipe if I plan to share...the 1st loaf is for me...and I eat most of it while its still hot! What a great meal!
  • star rating 12/10/2014
  • Ilzz from San Diego, CA
  • I made this bread for the very first time today. I must say that I was very impressed by the results. It came out perfect. I used butter for choice of fat and used juice from an orange since I never have store bought orange juice at home. I used nonfat powder milk and molasses. The only thing is I dont have the right pan size mine is a bit bigger 9x5 I think. So my bread doesn't look like sandwich bread. But the taste is delicious, I did slice it while still warm. I didn't known if I was supposed to let it cool overnight or not, plus I couldn't wait to try it. I will definitely make this again.
  • star rating 11/24/2014
  • Melacoton from sunrise , FL
  • I can finally make whole wheat bread that does not look and feel like a brick! Are there any recommendations to baking this bread in high altitude, I'm traveling next month? You can check ou website for a slew of tips about High Altitude baking. You'll find it on the 'Learn" page, under "Tips and Primers". Or give us a call at the Baker's Hotline at 1-855-371-2253. Happy baking! Laurie@KAF
  • star rating 11/19/2014
  • Heather from Oldsmar, FL
  • I love this recipe! I've made it many times, with very good results. Everyone in my family loves how it smells and tastes!! It never lasts long!! I have a loaf in the oven right now, and it smells heavenly, of course. I realized a little bit ago I forgot the molasses. But I don't think it will really matter that much. Maybe I'll make another for the neighborhood potluck tomorrow, or maybe I won't. :)
  • star rating 10/23/2014
  • Emma from Canton, OK
  • This is without a doubt the best whole wheat bread recipe I have ever tried. It makes a tender, fluffy loaf with a really good texture. I use King Arthur white whole wheat flour. I found that the recommended rise time of 60 to 90 minutes is too long if ingredients are warm. My bread typically rises in about 45 minutes. I have two tips to pass on: (1) The texture is even better if one adds about 2 tablespoons of soy lecithin. (2) I found that I could shape the dough into perfect rolls by oiling my hands. I use muffin tins to bake the rolls because the dough is too soft for traditional rolls. I reduce the baking time to 20 minutes and have perfect rolls.
  • star rating 10/03/2014
  • Ryan from Utah
  • This was the worst bread recipe I've ever tried. It didn't rise. It was a heavy, dense loaf that didn't taste particularly good.

    Hi Ryan- I apologize for the difficulty you had with this dough as that is certainly not the norm. I can think of a few things that may have happened, and if you would like to talk through the recipe, please feel free to call our Baker's Hotline at 1-855-371-2253 and we'd love a chance to help figure out how to get you a beautifully risen loaf the next time around. Happy Baking! Jocelyn@KAF

1 2345678910111213  All  
bakershotline

Related recipes