"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

No-Knead 100% Whole Wheat Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for No-Knead 100% Whole Wheat Bread, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (8 ounces) lukewarm water
1/4 cup (2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces)
3 tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces)
2 teaspoons instant yeast
1/4 cup (1 ounce) Bakerís Special Dry Milk or nonfat dry milk
3 cups (12 3/4 ounces) King Arthur whole wheat flour: white whole wheat (organic is especially nice), or traditional
1 1/4 teaspoons salt
(I added 2 tablespoons glutin and 3 tablespoons potato flakes).

Directions:
Directions:
Thoroughly grease an 8 Ĺ" x 4 Ĺ" pan. Itís important to grease the pan well, as this bread tends to stick otherwise.

To prepare the dough: 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. At the very end of the beating time, the dough might begin to clear the sides of the bowl and form a rough clump. Even if it doesnít, it should be fairly cohesive and dough-like, not batter-like. Scoop it into the prepared pan.

Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it wonít fill the pan. While the dough is rising, preheat the oven to 350įF.

To bake the bread: Bake the bread for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when itís golden brown on top, and an instant-read thermometer inserted into the center registers 195įF. 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.

Number Of Servings:
Number Of Servings:
: One 8 Ĺ
Personal Notes:
Personal Notes:
I made 03/31/08 and it is super.
This bread is very dense but very tasty.
(Note from King Arthur Recipes where I got this recipe. If youíve never baked yeast bread, but want to learn how, this is the loaf to start with. Unlike most yeast breads, this one isnít kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. An hour later, itís ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches. Or spread thin slices with flavored cream cheese; the extra fiber in the bread will assuage any guilt you feel about the richness of the cheese!)

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

373W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!