Rachel Cooks

No Knead Whole Wheat Bread

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

No Knead Whole Wheat Bread | 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.

No Knead Whole Wheat Bread | 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!

No Knead Whole Wheat Bread | 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.  You can also find Red Star Yeast on Facebook, Twitter, Google+ and Pinterest.

No Knead Whole Wheat

Yield: 2 loaves

Recipe used with permission from Red Star Yeast

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

Instructions

  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.

Notes

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.

http://www.rachelcooks.com/2013/10/21/no-knead-whole-wheat-bread/

No Knead Whole Wheat Bread | 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.

   

36 Responses to “No Knead Whole Wheat Bread”

  1. denise — October 21, 2013 at 6:11 am

    can you substitute butter for the shortening?

    • Rachel Gurk — October 31st, 2013 @ 7:29 am

      probably! let me know how it turns out :)

  2. Melanie @carmelmoments.com — October 21, 2013 at 7:36 am

    Beautiful bread. Stunning photos!

    • Rachel Gurk — October 21st, 2013 @ 8:52 am

      Thank you SO much!

  3. Colleen @ What's Baking in the Barbershop?! — October 21, 2013 at 9:00 am

    Lovely recipe! I so want to try this. Simple, delicious, and healthy – sounds just about perfect to me :)

  4. Terri C — October 21, 2013 at 9:10 am

    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!

    • Rachel Gurk — October 31st, 2013 @ 7:30 am

      Thanks Terri! How did it turn out?

  5. steph@stephsbitebybite — October 21, 2013 at 9:24 am

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

    • Rachel Gurk — October 31st, 2013 @ 7:31 am

      Do it!!!

  6. Judith Richards Shubrt — October 21, 2013 at 9:30 am

    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

    • Rachel Gurk — October 21st, 2013 @ 1:55 pm

      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.

      • Judith Richards Shubert — October 21st, 2013 @ 3:46 pm

        I figured it was gone pretty quickly. Maybe I will cut the recipe in half and see how fast it disappears here. Thanks so much. When I do make it, I will make pictures and share them on my blog .
        Judy

  7. Erin | The Law Student's Wife — October 21, 2013 at 9:51 am

    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 :)

    • Rachel Gurk — October 31st, 2013 @ 7:31 am

      amen sister.

  8. Kayle (The Cooking Actress) — October 21, 2013 at 9:52 am

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

  9. tahnycooks — October 21, 2013 at 1:18 pm

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

  10. Nikki @Seeded at the Table — October 21, 2013 at 2:22 pm

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

  11. Lauren @ Climbing Grier Mountain — October 21, 2013 at 2:52 pm

    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.

    • Rachel Gurk — October 31st, 2013 @ 7:32 am

      Oh my goodness…we need to make that happen some day.

  12. Rachel @ Baked by Rachel — October 21, 2013 at 2:56 pm

    This looks absolutely perfect, Rachel! I need some asap :)

  13. Tracey — October 21, 2013 at 3:36 pm

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

  14. Georgia @ The Comfort of Cooking — October 21, 2013 at 5:53 pm

    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. Sarah K. @ The Pajama Chef — October 21, 2013 at 8:07 pm

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

  16. Miss @ Miss in the Kitchen — October 21, 2013 at 8:26 pm

    This looks so good and so easy!

  17. Stephanie @ Girl Versus Dough — October 22, 2013 at 9:28 am

    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!

  18. Alicia@ eco friendly homemaking — October 23, 2013 at 10:59 pm

    This bread looks so delicious!!

  19. Deborah — October 28, 2013 at 9:55 am

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

    • Rachel Gurk — October 31st, 2013 @ 7:28 am

      Thank you! I’m slowly getting more comfortable with it…

  20. Tony Giles — October 31, 2013 at 5:04 am

    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?

    • Rachel Gurk — October 31st, 2013 @ 7:08 am

      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!

  21. Jamie — November 6, 2013 at 11:45 am

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

    • Rachel Gurk — November 6th, 2013 @ 2:17 pm

      It might create too heavy of a dough that doesn’t rise properly and ends up being dense. Always worth a shot, though!

  22. Stephanie L — November 9, 2013 at 7:17 pm

    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.

    • Rachel Gurk — November 10th, 2013 @ 9:28 am

      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! :) And enjoy the cranberry cinnamon butter — one of my faves!

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