Whole-Wheat No Knead Bread

Today, we're making a no knead whole-wheat bread. This all-whole-wheat loaf is a batter bread, not to be kneaded. Because the dough consists of only whole-wheat flour, the loaf won't rise as much as a loaf made with bread flour (due to the protein content). However, the good thing is it's a batter bread so you don't have to worry about working the dough to develop the gluten. The batter will be soft and fairly light and the finished loaf won't end up looking and tasting like a brick.

The recipe for this bread is from Bernard Clayton's New Complete Book of Breads. The slice is wheaty and chewy. You can serve it with soft cheeses, topped with a wisp of ham. Or, spread a slice with cinnamon and butter for a yummy toast. It also makes a great peanut butter and jelly sandwich to be enjoyed with a tall glass of milk!


Editor's Comment: I highly recommend this batter whole wheat bread! It has become one of my favorite no knead breads. It is probably one of the easiest whole wheat breads you'll ever make. Plus it tastes good and is good for you. You can't beat that! 


Related recipes for your bread-baking enjoyment:

• Click here for additional no knead bread recipes
• Click here to for more whole grain recipes

Let's get started making this delicious bread so we can eat it...


Batter Whole-Wheat Bread
(Makes two loaves)

Ingredients:

6 cups whole-wheat flour (I'm using organic whole wheat from War Eagle Mill)
1/4 cup sugar
1 tablespoon salt
2 packages dry yeast
3 1/2 cups hot water (120° to 130°)

Get all of the ingredients and supplies together before you start

Baking Pans:

2 medium (8" x 4") loaf pans, greased or Teflon (I'm using greased glass pans)


Directions:

Note: This recipe is so easy you don't even need to use your mixer.

Mixing by hand - 13 minutes


In a large mixing bowl measure the flour and stir in the sugar, salt, and yeast.





Pour in hot water and stir 50 strokes to blend.

Adding the hot water

Stirring the batter

This will be a soft batter, not to be kneaded.



With a spoon, fill the pans two-thirds full. Wet your fingertips to push the batter into the corners, and to smooth.



Rising Time: 30 minutes

Cover with wax paper and leave at room temperature to double in volume -- but no more -- about 30 minutes.

Batter doubled in size after 30 minutes

Note: If you let the batter rise longer, it will fall during baking.

Preheat the oven to 400°F 20 minutes before baking.


Baking Time: 400°F 15 minutes; 350°F 45 minutes

Bake in a hot oven for about 15 minutes, then reduce heat to 350°F for an additional 45 minutes, or until the loaves test done. (I'm using glass pans, so I need to reduce the oven temperature by 25°.) A metal skewer or cake testing pin inserted in the center of the loaf will come out clean and dry. (If using a convection oven, reduce heat 40° for each bake period).

Batter bread baking in the oven

Final Step

Remove the bread from the oven, turn from the pans, and place on a metal rack to cool before serving.

Finish loaf fresh out of the oven

Whole wheat batter bread cooling on wire rack

Here is the finished loaf of Whole Wheat Batter Bread.
Doesn't it look yummy!

The bread has finished cooling so it's time to eat it!

Won't you join me! Here is a slice just for you...

Now, wasn't that easy! All you need to do now is to go bake some of this yummy bread and then enjoy it with your family.

Here are some related recipes for your bread-baking enjoyment:

• Click here for additional no knead bread recipes
• Click here to for more whole grain recipes

Thank you for visiting the Bread Experience Bread-Baking Blog. This concludes our August 2008 series on making no knead bread. We hope you enjoyed learning how to make these breads as much as we did sharing our experiences.

--Cathy


Be sure to check back next week for our new series on making pizza.

Feel free to leave a comment about this blog, or submit your own bread experience. We'd love to highlight your story on The Bread Experience site.