No-Knead Whole Wheat Bread

An easy to prepare whole wheat loaf that requires no kneading! Easy bread recipe for experts and beginners both.

This no-knead whole wheat bread recipe could not be easier! Great for the beginner baker. Get the easy recipe on RachelCooks.com!

Baking with yeast. Although it still makes my knees shake, I am starting to get slightly more comfortable with it. And the words “no-knead” are music to my ears.

This no-knead whole wheat bread (otherwise known as “batterway”) is incredibly simple to make and it has that great flavor and nutritional value thanks to whole wheat flour.

This no-knead whole wheat bread recipe could not be easier! Great for the beginner baker. Get the easy recipe on RachelCooks.com!

You guys — I really believe this is a no-fail recipe. You don’t even need to get your stand mixer dirty, but of course that always makes things a little easier. It uses a mixture of bread flour and whole wheat flour. The result is a light and fluffy bread that is sturdy enough for a sandwich. It tastes great toasted (after eating it warm, toasting is my favorite thing to do with homemade bread). Butter, cream cheese, jam, whatever you like to top bread with, this bread is ready for it. It is subtly sweetened with honey and makes two great loaves. Plenty for a hungry family!

This no-knead whole wheat bread recipe could not be easier! Great for the beginner baker. Get the easy recipe on RachelCooks.com!

 

If you’re still feeling uneasy about baking bread, Red Star Yeast has great instructions online including a step-by-step baking guide. Β You can also find Red Star Yeast on Facebook, Twitter, Google+ and Pinterest.

 

No Knead Whole Wheat Bread

Yield: 2 loaves

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 2 hours

This no-knead whole wheat bread recipe could not be easier! Great for the beginner baker.

Ingredients:

  • 2 cups whole wheat flour
  • 4 cups bread flour
  • 3 teaspoons salt
  • 2 and 1/2 cups water
  • 4 and 1/2 teaspoons Red Star Yeast Active Dry Yeast (2 packets)
  • 1/4 cup honey
  • 1/4 cup shortening, softened

Directions:

  1. Have water at 110°-115°F and all other ingredients at room temperature.
  2. Measure the first 3 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the honey, shortening, and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1½ minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile, grease two 5 x 9- OR 4½ x 8½ - inch loaf pans.
  3. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans...about 30 minutes. Bake 40 to 50 minutes. or until well browned on sides and tops, in preheated 375°F oven. Remove from pans and cool on rack. Brush with butter for soft crusts.

Note from Red Star Yeast: You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Adapted from Red Star Yeast

This no-knead whole wheat bread recipe could not be easier! Great for the beginner baker. Get the easy recipe on RachelCooks.com!

Disclaimer: I am in a paid partnership with Red Star Yeast to recreate and photograph recipes from their website. Red Star Yeast is the only kind of yeast I use. All opinions are my own, as always.

This no-knead whole wheat bread recipe could not be easier! Great for the beginner baker. Get the easy recipe on RachelCooks.com!
   
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36 comments

  1. can you substitute butter for the shortening?

  2. Beautiful bread. Stunning photos!

  3. Lovely recipe! I so want to try this. Simple, delicious, and healthy – sounds just about perfect to me πŸ™‚

  4. Bread baking is my favorite thing to do. I taught myself how to do it in grade school. Batter bread is a great way to start playing with yeast. This is so timely as I am baking bread for a ladies soup supper this week at church. I wanted to serve a variety of bread. I will make this. Thanks so much! Can’t wait!

  5. Oh I think I’m gonna have to get over my yeast fear and try this!!!

  6. This sounds so simple. Hope I don’t mess it up! Do you keep yours in the refrigerator once it is cooked? There are only two of us and I don’t know if my husband will eat very much of it. I have had wheat bread go moldy if I keep it in the bread box, so that is the reason for the question about the refrigerator. I want to try it, though, and hopefully make it a staple for me, if not my husband.
    Judy

    • We just kept it on the counter in an airtight container but it was gone in a few days (I was visiting my family). The recipe lends itself well to cutting in half if you only wanted to make one loaf, that’s an option.

  7. No knead breads are one of my favorites to make in a hurry! So simple, yet soooo much better than store bought. Toast will never be the same πŸ™‚

  8. This whole wheat bread is seriously just the most amazing thing!

  9. This looks fantastic and I love how simple this is!!

  10. I also love me some toasted bread, and this does look like it’d be perfect that way!!

  11. Thank you for reassuring me that I too can bake with yeast. Now, will you come over and help this black yeast thumb girl out? k. thanks.

  12. This looks absolutely perfect, Rachel! I need some asap πŸ™‚

  13. Nothing beats homemade bread – it really is the best! Your loaf turned out perfectly!

  14. I love that this bread is no-knead! I just don’t have the muscles for anything else, lol. Thanks for sharing this terrific recipe, Rachel! Perfect for mopping up a big bowl of soup or stuffing with sandwich meats.

  15. no knead breads are the best! this one looks awesome.

  16. This loaf looks just fantastic! I love RSY’s batterway loaves; they always turn out so fluffy and soft. Wish I had a few slices of this in front of me right now with butter and jam for breakfast!

  17. Girl – you should not be afraid of yeast, because this looks so perfect!!

  18. I’m sure it’s as delicious as it looks, but how can you call this “whole wheat bread” when only a third of the flour is whole wheat?

    • We call chocolate chip cookies “chocolate chip cookies” and they certainly aren’t all chocolate chips. Although, I wouldn’t mind if they were. Whole wheat flour is a major ingredient in this bread that gives it that nutty/whole grain flavor. And it is as delicious as it looks, thanks!

  19. Can you use all of the same kind of flour in this? Or will it not turn out?

  20. I am a bread making beginner. I have a bread maker and am wondering if I could use it with this recipe. I am worried that I will ruin it and am looking for a fool proof way. Thank you!

    I am hoping to use this recipe with your cranberry cinnamon butter for Christmas.

    • Honestly, being a no-knead recipe, it’s pretty fool proof the way it is! Also, the amount of dough would be way too much for a bread maker. Red Star Yeast has lots of recipes on their site (http://www.redstaryeast.com/our-best-recipes) that can be adapted for a bread maker (look for the “bread machine recipes” category) so maybe try one of those if you prefer to use a bread maker. But give this recipe a try — it really is fool proof! πŸ™‚ And enjoy the cranberry cinnamon butter — one of my faves!

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