No Knead Whole Wheat Bread

Search

No Knead Bread
Print Recipe

No Knead Whole Wheat Bread

You want to make homemade bread but don't want to knead your bread? Don't worry, we've got you covered!  
Total Time1 hour 15 minutes
Course: Breakfast, Side Dish
Servings: 16 slices

Ingredients

  • 1 1/4 cups nonfat milk, lukewarm 105°F -115°F
  • 1/4 cup orange or apple juice
  • 3 Tablespoons honey
  • 1 teaspoon salt
  • 1 packet instant yeast 2 1/4 teaspoons
  • 2 cups whole wheat flour
  • 1 1/4 cups all purpose white flour

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Grease the sides and bottom of an 8 1/2" x 4 1/2" loaf pan with cooking spray or spread with butter.
  • Combine the lukewarm nonfat milk, juice, and honey in a large bowl.
  • Add the remaining ingredients. Beat vigorously for 3 minutes. Dough will be very thick.
  • Spread the dough into the prepared pan. Cover the pan with a clean towel. Let the dough rise in a warm place for 45-75 minutes, until almost double. Time varies according to room temperature.
  • Preheat oven to 350º F when dough is almost doubled.
  • Remove towel and bake bread for about 30 minutes. Dough will pull away from sides of pan when bread is done. The internal temperature of the bread should be 190°F.
  • Remove bread from the oven. Transfer to wire rack and cool for 20 minutes. Then turn out bread onto rack and let completely cool before slicing.
  • Store bread on the countertop in a plastic bag or wrapped in foil to keep it from going stale; however, the crust will soften due to trapped moisture.

Notes

  • Make 2 smaller loaves using half-sized loaf pans. Bake for 23-27 minutes.
  • Make herb dinner rolls. Mix 4 teaspoons of dried herbs such as oregano, parsley, basil, rosemary, or thyme into the batter. Use muffin tins and bake 15 minutes.
  • Make 100% whole wheat bread. Use 3 cups whole wheat flour instead of white and wheat flour and 3 tablespoons molasses instead of honey.
  • Heat cold milk in microwave for 45-60 seconds for lukewarm temperature. Test a drop on the inside of your wrist. It should feel very warm but not hot.
  • Keep whole wheat flour in refrigerator or freezer for storage. Bring flour to room temperature to make bread.
  • Instant yeast is also called fast-rising, rapid rise, quick rise, and bread machine yeast.
Recipe from Iowa State Spend Smart Eat Smart

https://youtu.be/ySPjm8qkXCg

Nutrition Label

Follow UW Nutrition and Food Safety

Youtube Facebook Pinterest

Feel free to use and share this content, but please do so under the conditions of our Rules of Use. Thank You.

For more information, contact a University of Wyoming Nutrition and Food Safety Educator at nfs@uwyo.edu or Ask an Expert.

Appetite for Knowledge - Read!

Recipes - Try One Now!

Have a Question?

Contact Our Expert!

Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

Subscribe to UW Nutrition and Food Safety Newletters

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.