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No-Knead Whole Wheat Bread Recipe

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This recipe for No-Knead Whole Wheat Bread, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Browne
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. dry yeast
2/3 cup lukewarm water
1 tsp. raw sugar or honey

5 cups whole wheat flour

3 T. molasses
2/3 cup lukewarm water

1/3 cup wheat germ
1 tsp. salt
1 tsp. sesame seeds
1/3 cup bran
1/3 cup rolled oats

Directions:
Directions:
Sprinkle yeast and sugar into water and leave to work for 20 minutes. Put the flour into a large glass bowl and place in oven at 250 for 20 minutes. Combine molasses and 2/3 cup lukewarm water in a small bowl. Combine the wheat germ, salt, sesame seeds, bran, and rolled oats in another small bowl. Add the yeast/water to the molasses/water, and add to flour. Add the dry ingredients and 1-1/3 cups lukewarm water. Mix well, but don't knead. The dough will be sticky.

butter a 9-1/4" x 5-1/4" loaf pan. Take care to grease the corners as well. Turn the dough into the pan. Smooth the dough in the pan with a spatula that has been rinsed in cold water. Sprinkle sesame seeds over the top. Leave to rise to the top of the pan in a warm draft-free place. Bake at 400 for 30 to 40 minutes or until crust is brown and sides of loaf are firm and crusty. Set the pan on a rack to cool for 10 minutes, then remove the loaf from the pan and cool completely on rack before slicing.

 

 

 

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