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No-Knead 100% Whole Wheat Bread
If you've never baked yeast bread but want to make your own homemade whole wheat loaf, this is a great place to start. 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, toast, French toast, and grilled cheese.
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 White Whole Wheat Flour
- *See "tips," below.
Instructions
- 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.
- 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. Wet your fingers, and smooth out the top of the dough.
- Cover the pan with lightly greased plastic wrap; or better yet an elastic shower cap, "poofing" up the top to give the rising loaf plenty of room. Let the loaf 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 350°F.
- Uncover the bread, and bake it for 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and a digital thermometer inserted into the center registers between 190°F and 195°F.
- Remove the bread 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.
- Store the bread, tightly wrapped in plastic, at cool room temperature for 2 to 3 days; freeze for longer storage.
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.
Tips from our bakers
- No dry milk in your pantry? Substitute 1 cup lukewarm milk for the 1 cup water and 1/4 cup dry milk.
- 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.
