NO-KNEAD WHOLE WHEAT BREAD
"From County Cork, Ireland" from Jane Kinderlehrer's the Art of Cooking with Love and Wheat Germ (and Other Natural Foods). I am editing the instructions because I made this today and see that they're really weird. Preheat the oven, then make the dough and let it rise for an hour? I don't think so. Also, today I was standing at the health food store thinking, "wheat germ...I think I wanted that for something...oh well." And I didn't get it. So I made the bread with King Arthur's White Whole Wheat Flour and no wheat germ or sesame seeds. It is soooo good. I also cooked it at 350 for 50 minutes along with Melody Ashcraft's Recipe #213228, and it turned out fine. (Does anyone know if you really have to warm the flour up for 20 minutes? Thanks.)
Provided by mliss29
Categories Yeast Breads
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F.
- Sprinkle yeast over 2/3 cup lukewarm water and add honey. The yeast should proof.
- Warm flour in a 250°F oven for about 20 minutes.
- Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
- Stir this into the flour.
- Add salt, wheat germ, and 1 1/3 cups lukewarm water. The dough will be sticky.
- Butter a 9"x5" loaf pan and turn the dough into the pan. No kneading is necessary. (When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut. But if you do this, don't bake it for 50 minutes. That's too long. I'll edit again once I figure that time out.).
- Sprinkle sesame seeds over the top.
- Let rise to about 1/3 more. (45-60 minutes).
- Preheat oven to 375°F.
- Bake for 50 minutes until crust is brown.
- Remove pan from oven and cool on rack for 10 minutes. Remove bread from pan and cool completely on rack.
Nutrition Facts : Calories 207.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 0.8, Sodium 590.1, Carbohydrate 43.2, Fiber 6.8, Sugar 3.9, Protein 8.2
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Franklin Ochiagha
[email protected]This bread is a bit too dense for my taste, but it still has a good flavor.
Nauman Kallu
[email protected]This is the best no-knead bread recipe I've ever tried. The bread is so flavorful and has a perfect texture.
Brigy Poor
[email protected]I've made this bread several times now and it's always a hit. My family loves it!
Stacy Joseph
[email protected]This recipe is a keeper! The bread is so easy to make and it always turns out perfect.
Vivian rajab
[email protected]This bread is delicious! I love the crispy crust and the soft, chewy crumb. It's perfect for sandwiches and toast.
Am J
[email protected]I followed the recipe exactly and my bread turned out perfect! It was so easy to make and it tastes amazing. I'm so glad I found this recipe.
Ammarus Zahid
[email protected]This bread was a bit denser than I expected, but it still had a great flavor. I think next time I'll try using a different type of flour, maybe a blend of whole wheat and all-purpose. Overall, I'm happy with the results and I'll definitely be making
Family Nuebel
[email protected]I've tried many no-knead bread recipes before, but this one is by far the best. The dough is so easy to work with and the bread always turns out perfect. I love the nutty flavor of the whole wheat flour and the crispy crust. This bread is a staple in
Olawale Ayinla
[email protected]This bread is so easy to make, even a novice baker like me can do it. I love that I don't have to knead the dough, it saves so much time and effort. The bread turned out perfectly, with a beautiful golden crust and a soft, fluffy interior. It's the p
Dane Macawile
[email protected]This no-knead whole wheat bread is a game-changer! I've never had such delicious and easy homemade bread. The crust was perfectly crispy, the crumb was soft and chewy, and the flavor was amazing. I'll definitely be making this again and again.