Easy No Knead Whole Wheat Bread is just the kind of no fuss recipe you need to make homemade bread.
I wanted to make a new bread (for me) along the lines of my favorite technique of bread-making: the no knead bread. This is a somewhat magical way to not spend a ton of hands-on time working on the dough.
Instead, the ingredients are beaten with a stand mixer for a short time then put into a bread pan where the dough rests and rises until it is ready to be baked. You’ll find all sorts of recipes for no-knead bread, some have an extended rising period overnight but this one is brief, only an hour and a half.
The result was a pleasant surprise loaf of no knead whole wheat bread– a simple, whole wheat loaf of bread perfect for sandwiches, ideal for toast and butter, and my left overs were made into breadcrumbs for future dishes.
I used this recipe from King Arthur Flour. I rely on their bread recipes and especially appreciated the tips provided this time: “If you use a 9″ x 5″ pan (measure the inside/top dimensions to see what size you have), your loaf will turn out shorter and flatter.”
I only had a 9″ by 5″ loaf pan and, yes, my loaf did turn out flatter on top. This did not seem to adversely effect the flavor the bread. I’d like to try it next time with the 8″ x 4″ loaf pan to see the difference.
Loving the idea of NO KNEAD? Try this recipe for a Sourdough Knead Not Dough from an Alton Brown recipe.
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup
- 2 teaspoons instant yeast
- 1/4 cup nonfat dry milk
- 1 1/4 teaspoons salt
- 3 cups King Arthur whole wheat flour
- Prepare the loaf pan and spray with baking spray. I used a baking spray that contained oil and flour.
- Measure all the ingredients into the bowl of a stand mixer. Using the standard mixing paddle, beat the ingredients for about 3 minutes on medium-high speed. The dough will be wet and sticky. Spray a spatula or dough scraper with baking spray so that the dough won't stick and scrape/pour it into the prepared pan.
- Spray a sheet of plastic wrap with baking spray then use it to cover the loaf pan. Allow the dough to rise until it reaches the rim of the pan, about 60-90 minutes.
- Preheat the oven to 350 degrees F. Take the plastic wrap off the loaf pan and bake for 45 minutes. If the bread begins to brown quickly, cover it with foil about half way through the baking time.
- Remove from the oven and let rest before emptying it out of the pan and allowing it to completely cool. (Optional- brush with butter once as it cools.)
Serving Size:1 slice
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 200mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 4g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.