100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)
This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!
Provided by Wish I Could Cook
Categories For Large Groups
Time 3h30m
Yield 4 1-pound loaves, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
- Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
- Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
- Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
- Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
- Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
- Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
- Allow the bread to cool on a rack before slicing and eating.
- Variation: Honey whole wheat sandwich bread.
- Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.
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Rahim Tamim
rahim-t@hotmail.comI can't wait to try this recipe.
Abid Kallar
kabid44@yahoo.comI'm so glad I found this recipe. It's made me a better baker.
Russ Bowey
bowey.r@gmail.comThis bread is so versatile. I've used it to make everything from sandwiches to pizza crust.
MD Abdulla
md.abdulla@gmail.comI love the crispy crust on this bread.
S M Akash shartok
s.s17@aol.comThis bread is a great way to use up leftover sourdough starter.
Shawn T
t@hotmail.comI've been making this bread for years and it's always a hit. It's the perfect bread for any occasion.
Xamse Muuse
muusex@gmail.comThis bread is a great way to save money. It's much cheaper to make your own bread than to buy it from the store.
Yahya Juma
y-juma@gmail.comI love the fact that this recipe uses all whole wheat flour. It makes the bread so much healthier.
Catina Ringo
cr63@hotmail.comThis bread is perfect for people with busy lifestyles. It's so easy to make and it doesn't require any special equipment.
Seema Shahi
shahi-seema@yahoo.comI'm so glad I found this recipe. It's made me a believer in no-knead bread.
John McPherson
m-john68@yahoo.comThis bread is a great way to get your daily dose of whole grains. It's also a good source of fiber and protein.
Vickie Senn
v.s10@hotmail.frI love how versatile this recipe is. I've used it to make everything from sandwiches to croutons.
EliseoTheYoutuber
eliseotheyoutuber@yahoo.comI'm a beginner baker and this recipe was perfect for me. It was easy to follow and the bread turned out great.
Solace Nwankwo
solace_nwankwo65@yahoo.comThis is the best whole wheat bread recipe I've ever tried. It's so easy to make and it tastes amazing.
Mothandazo Sgegede M Mthandazo Sgegede M
m_m88@hotmail.comI've made this bread several times now and it's always a hit. My family loves it and it's so easy to make.
Victor Masango
victor-masango@gmail.comThis bread is delicious! I love the nutty flavor of the whole wheat flour. It's also really healthy, which is a bonus.
Basant Kunwar
b_k@yahoo.comI was skeptical at first, but this recipe really does work! The bread came out of the oven with a beautiful golden crust and a soft, chewy interior. It's the perfect bread for sandwiches, toast, or just eating plain.
Md Nazim
md.nazim@aol.comThis no-knead whole wheat bread is a game-changer! It's so easy to make and turns out perfectly every time. I love that I can just mix the ingredients together, let it rise, and then bake it. No muss, no fuss.