The price of whole wheat bread at the grocery store was what finally drove me to bake at home. Fast forward a little and I found No Knead recipes… just a little further forward and home ground whole wheat bread – no knead – has become a staple recipe in our house.
Like coffee, fresh ground grains have a better flavor than pre-ground by far.
Add to that the 12-20 hours for this bread dough to develop the complex flavors and you have a bread with a great flavor, perfect crumble texture, and a ‘toast-ability’ that is close to being perfect – just add a little butter.
Thanks to My Healthy Eating Habits for creating a No Knead recipe for whole wheat!
No Knead 100% Whole Wheat Bread
A no fuss recipe for flavorful, whole wheat bread using the No Knead technique.
Ingredients
- 4 Cups Whole Wheat Flour (Wondermill set to Bread)
- 2 Cups Water (Keep a little extra just in case)
- 2 teaspoons salt
- ½ plus ¼ active yeast
Instructions
- In a non-reactive container mix all the ingredients together into a shaggy, loose dough
- Cover container and let rest for 12 - 20 hours
- Flour a working surface and remove the dough from the container
- Gently shape the dough by folding the dough in half
- turn 90 degrees and repeat the fold.
- Place in a well floured towel for a second rise for 1½ hours.
- Pre-heat oven with a Dutch Oven plus lid to 475½ hour before the second rise is finished.
- Carefully drop the dough into the Dutch oven and close the lid on it.
- Bake for 30 minutes.
- Remove the lid and bake for another 15 minutes.
- Carefully remove the bread from the Dutch Oven and let rest for 15-20 minutes before slicing.
