No-Knead Whole Wheat Bread
An easy to prepare no knead whole wheat bread! Perfect for both experts and beginners.
Baking with yeast. Does it make you nervous? Are you worried that it won’t rise properly? Are you scared off by the kneading process?
Many confident cooks are a little uncertain when it comes to baking with yeast. But have no fear! You won’t be “kneading” any help with this easy bread recipe. (Sorry, couldn’t resist that little pun!)
“Batterway” bread is another name for no-knead bread. The dough is sticky and soft, more like a batter than dough. It’s incredibly simple to make (only seven ingredients, and one ingredient is water!). You’ll love the flavor of this yeasty no-knead whole wheat bread.
You guys — I really believe this is a no-fail recipe. You can mix it by hand, or with a mixer. A stand mixer makes it super easy.
This bread recipe uses a mixture of bread flour and whole wheat flour, subtly sweetened with honey. The result is a light and fluffy bread that is sturdy enough for a sandwich. Try it with egg salad, dill chicken salad, or make a pepperoni pizza grilled cheese.
It tastes great toasted (next to eating it warm, right out of the oven, toasting is my favorite thing to do with homemade bread). Butter, cream cheese, jam, avocados, whatever you like to top a slice of bread with, this bread is ready for it. Try strawberry basil freezer jam, gingerbread butter, or orange honey butter. So good!
This no-knead whole wheat bread makes two nice sized 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.
Feeling ready for more yeast bread recipes?
Give these delicious bread recipes a try! I’m sure you’ll love them.
- 2 cups whole wheat flour
- 4 cups bread flour
- 3 teaspoons salt
- 2 1/2 cups water
- 4 1/2 teaspoons Red Star Yeast Active Dry Yeast (2 packets)
- 1/4 cup honey
- 1/4 cup shortening
- Have water at 110°-115°F and all other ingredients at room temperature.
- Measure bread flour, whole flour, and salt into a bowl; blend. Set aside.
- Pour the warm 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.
- Add the rest of the ingredients and beat again with mixer or 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 again until edge of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans, about 30 minutes.
- Preheat oven to 375°F. Bake loaves 40 to 50 minutes, or until well browned on sides and tops. 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.
Nutrition Information:Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 149Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 267mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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.