No-Knead Whole Wheat Bread
An easy to prepare whole wheat loaf that requires no kneading! Easy bread recipe for experts and beginners both.
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.
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!
If you’re still feeling uneasy about baking bread, Red Star Yeast has great instructions online including a step-by-step baking guide. 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.
- 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
- Have water at 110°-115°F and all other ingredients at room temperature.
- 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.
- 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
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.