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No-Knead Whole Wheat Bread recipe

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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