Freshly made wheat bread scented with abuttery top: make sure you have plenty of jam on hand.
Recipe: No-Knead Whole WheatBread
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons 1 1/4 cups warm water 2 tablespoons packed brown sugar 2 tablespoons vegetable shortening 2 teaspoons salt 2 cups whole wheat flour 1 cup all-purpose flour 1 tablespoon butter or margarine, melted
Grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl, dissolve yeast inwarm water; let stand 10 minutes.
Add brown sugar, shortening, salt andwheat flour. Beat on low speed with electric mixer, scrapingthe bowl constantly, for 30 seconds. Beat on medium speed, scrapingthe bowl occasionally, for 2 more minutes.
Stir in white flour until smooth. Scrapebatter from sides of bowl. Cover and let rise in a warm placeuntil almost double, about 40 to 45 minutes.
Stir down batter by beating it about 25times. Smooth and pat into prepared loaf pan. Cover and let riseagain until double, about 40 minutes.
Preheat oven to 375°F (190°C).Brush top of loaf with melted butter; bake until golden brownand loaf sounds hollow when tapped, about 45 minutes. Removefrom pan; cool on wire rack.
Makes 1 loaf.
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