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No Knead Whole Wheat Bread

No Knead Whole Wheat Bread

Cook Time1 hr 15 mins
Servings: 16 servings

Ingredients

  • 1 ¼ cups nonfat milk, lukewarm (100-110F)
  • ¼ cup orange or apple juice
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 1 packet instant yeast about 2 1/4 teaspoons
  • 2 cups whole wheat flour
  • cups all purpose white flour

Instructions

  • Grease the sides and bottom of an 8 1/2" x 4 1/2" loaf pan with cooking spray or spread.
  • 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. Scoop the dough into 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. Let bread cool 30 minutes before slicing.

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
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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.

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