No Knead 100% Whole Wheat Bread

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!

Wheat bread pic

No Knead 100% Whole Wheat Bread
 
Author:
Recipe type: 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
  1. In a non-reactive container mix all the ingredients together into a shaggy, loose dough
  2. Cover container and let rest for 12 - 20 hours
  3. Flour a working surface and remove the dough from the container
  4. Gently shape the dough by folding the dough in half
  5. turn 90 degrees and repeat the fold.
  6. Place in a well floured towel for a second rise for 1½ hours.
  7. Pre-heat oven with a Dutch Oven plus lid to 475½ hour before the second rise is finished.
  8. Carefully drop the dough into the Dutch oven and close the lid on it.
  9. Bake for 30 minutes.
  10. Remove the lid and bake for another 15 minutes.
  11. Carefully remove the bread from the Dutch Oven and let rest for 15-20 minutes before slicing.

 

http://youtu.be/H5_U4NL-Zsc

About Paul R Martin

As a self defense teacher, one of the central ideas is taking charge of your choices in life - and a healthy diet and lifestyle is a logical part of that. When I started as the the unofficial cook for our family, my cooking was all jar sauces and frozen foods. Now, though, I have progressed to cooking whole foods and scratch as much as I can.

It's healthier and cheaper in most cases; as well as educational. We've even started vegetable gardening. Grinding our own flour/meals thanks to the Grain Mill Wagon Challenge is another way of increasing the whole food/healthy choices that our family has been moving towards over the years. Taking the Wondermill Challenge was just the inspiration to take the next step toward healthy that I was looking for. I have a deeper appreciation of where the food I put on our table comes from. I have a better sense of how blessed I am to live in the modern world but also a lot of respect for those historical relatives who had to do so much more to put good food on the table. And, though I am blessed to live in a modern world, I also see the dangers of leaning too much on 'convenience' over quality.

Check out my blog

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