I tried a recipe for whole wheat bread last week in my bread machine, but it turned out not to taste that great. So this week I made some in the oven and tried a different recipe. We haven’t tasted it yet, but I will let you know the verdict when I do. Until then here is the recipe and some pictures!
No Knead 100% Whole Wheat Bread
Here is a picture of mine fresh out of the oven.
Recipe from King Arthur Flour click here for the original.
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons molasses, maple syrup, or honey
- 2 teaspoons instant yeast (1 packet)
- 1/4 cup nonfat dry milk
- 1 1/4 teaspoons salt
- 3 cups white whole wheat flour
1) Heavily grease an 8 1/2″ x 4 1/2″ loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won’t be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it’s golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.
Tips from King Arthur Flour
- For best results, use an 8 1/2″ x 4 1/2″ loaf pan. If you use a 9″ x 5″ pan (measure the inside/top dimensions, to see what size you have), your loaf will turn out shorter and flatter.
- Most breads are done when their interior temperature registers 190°F. Why do we give this one a range of up to 195°F? Because breads that start with an ultra-moist dough (and yield a moist loaf) are able to bake to a slightly higher temperature without becoming dry.