100 Whole Wheat Bread Plain And Simple No Knead Food

HOMEMADE 100% WHOLE WHEAT BREAD

Steps:

• Mill your flour using the WonderMill on Bread flour mode. If you don't have a mill you could use a good quality 100% whole wheat flour instead.
• In a mixing bowl scoop out the flour, add the instant yeast (not the active dry yeast) and salt to your bowl. Make sure you don't add the salt on top of the yeast as it will kill the yeast. Mix the flour.
• Gradually add water to make a sticky dough. Do not knead.
• Proof the dough. Allow the dough to raise until it's double, either naturally or in your electric pressure cooker. I prefer proofing in my Instant Pot or Mealthy Pot. Place the heat proof bowl into the pot and allow the dough to double on yogurt mode for 30 minutes.
• Coating. Mix the dough one more time and transfer the dough into the bread pan on a parchment paper. Coat the dough with milk or alternate milk.
• Preheat oven at 390 degrees F or 200 degrees C.
• Bake the bread in the oven for 40 minutes.
• Remove the pan and place it on a cooling rack. Allow the bread to cool before slicing it.
• Remove bread from the pan and slice it. It's best when freshly consumed. Will last a day or two at temperature and then it's best to refrigerate for upto 3-4 days.

100% WHOLE WHEAT BREAD RECIPE

Steps:

• Mix the ingredients under Sponge in a bowl. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. It will start to get a bit stringy
• Let the bowl sit for 1 hour in a warm place. (Use a large bowl as the sponge will triple)
• In a stand mixer, add the sponge. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, cumin, lemon juice and water and continue to knead for 5 minutes. Let the dough rest for 5 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more water if needed. .
• Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.
• Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray water on top. Sprinkle sesame seeds or oats. Spray water again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray oil on the top.
• Pre-heat the oven to 350 degrees F / 180ºc. Bake the bread for 40 minutes.
• Remove the bread pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.
• Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
• Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
• Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
• Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
• Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
• In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
• Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
• Once the dough has proofed knock the air out with your hands.
• Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.
• Place the dough on a lined baking tray seam side down. Cover with cling wrap and a kitchen towel and proof for roughly 45 minutes -1 1/2 hours depending on how warm your kitchen is. You will want it to have doubled in size. (Note: Watch the above video on how to proof in a bowl)
• Once the dough has risen a second time, score the top with a blade or sharp knife. Bake it off at 400oF (200oC) for roughly 50-60 minutes. ( Watch for baking bread tips https://www.biggerbolderbaking.com/7-common-breadmaking-mistakes/)Want to bake this bread in a dutch oven? I put it in at 450oF (225oC), then immediately turn it down to 400oF (200oF) and bake for 30 minutes with the lid on. Then remove lid and bake for the remaining time.
• Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. Another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound.
• Cover and store at room temperature for up to 3 days. This bread also freezes really well.
• * Dry Active Yeast needs to be sponged before use. This means allowing the yeast to hydrate in the tepid liquid you are using in your bread. It will form a sponge which you stir through before adding to the flour, this will ensure success.

NO KNEAD 100% WHOLE WHEAT BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
• In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
• When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.

NO-KNEAD 100% WHOLE WHEAT BREAD

Steps:

• Generously coat an 8-in. x 4-in. loaf pan with cooking spray; set aside. In a large bowl, combine water, orange juice, melted butter, molasses, flour, dry milk, yeast and salt; beat on high for 3 minutes (dough will be sticky). Spoon dough into prepared pan., Cover pan with lightly greased plastic wrap; let rise 60-90 minutes or until dough rises to the top of the pan., Remove plastic wrap. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cool in pan 5 minutes before removing to a wire rack to cool completely. Brush with additional melted butter if desired.,

100% WHOLE WHEAT BREAD

Steps:

• In a small saucepan, heat the water, butter, and molasses over medium heat until butter is melted. Remove from heat and let cool for a few minutes (to 120-130 degrees F).
• In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened.
• Continue to mix on low and add the remaining flour 1/4 cup at a time until dough is firm (you might need a little more or less than 4 total cups). Knead with the mixer for 3-5 minutes or by hand for 5-8 minutes until dough is smooth and elastic.
• Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour. Punch down the dough, and let sit for 10 minutes.
• On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9x5-inch loaf pan.
• Cover with plastic wrap and let rise again until doubled again, 30 minutes.
• Bake at 375 degrees F for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely.

WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD

Steps:

• Measure the white flour in a small pot.
• Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
• Remove from heat. Let it cools before adding to the dough.
• Scale the water and the flour required into the mixing bowl.
• Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
• After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
• Use the food processor to blend it for one minute.
• Let it ferment at room temperature until it doubles its size.
• Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
• Roll out the dough and then shape it into loaves or buns.
• Let it rise at room temperature until it doubles its size.
• Brush the loaf with egg wash or water before baking.
• Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.

WHOLE WHEAT NO KNEAD BREAD

Steps:

• Combine the flours, salt and yeast in a large bowl. Add the water and stir all the ingredients together. The dough should be shaggy and a little sticky - you shouldn't really be able to pick this dough up or handle it.
• Cover the bowl and let the dough rest in room temperature for 12 to 18 hours. The longer you let it sit, the more flavor is developed. After 18 hours, the dough should be bubbly on top and a shade darker than it was when you started.
• Place a piece of parchment paper on the countertop and dust very generously with flour. Wet your hands and fold the dough over on itself a few times to release the air inside the dough. (Wetting your hands will help prevent the dough from sticking to you.) Turn the dough out onto the floured parchment paper, seam side down.
• Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425ºF for 30 minutes.
• Then, working carefully, remove the Dutch oven from the oven and take off the lid. Remove the bowl and slide your hand underneath the dough ball. Making sure you don't touch the hot cast iron pot, invert the dough into the pot as gently as you can. Cover with the lid. If this seems too much for you, use the parchment paper to lift the dough into the pot, paper and all, and cover. Return the pot to the oven for 30 minutes.
• After 30 minutes, remove the lid from the Dutch oven and let the bread continue to bake until it is nicely browned on top - about 10 to 20 minutes. Remove the pot from the oven and let the bread sit in it for about 5 minutes. Then, transfer the beautiful loaf to a cooling rack to cool. Although it is tempting to dive right in, let the bread cool for 30 minutes before enjoying.

100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)

Steps:

• Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
• Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
• Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
• Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
• Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
• Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
• Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
• Allow the bread to cool on a rack before slicing and eating.
• Variation: Honey whole wheat sandwich bread.
• Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.

100% WHOLE WHEAT NO KNEAD BREAD

Steps:

• Mix all dry ingredients.
• Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
• Combine all ingredients to form a shaggy dough.
• Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
• Dough is done rising when the top is bubbled.
• Dump dough on to floured counter top.
• Fold over twice and let rest for 15 minutes.
• Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
• About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
• Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes.
• Allow to cool completely prior to cutting.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.

EASY WHOLE WHEAT BREAD

Steps:

• In a large bowl mix together the flour, yeast and salt. Then pour in the warm water and knead with your hands until a dough forms (the dough will be sticky, which is ok)
• Cover the bowl with a kitchen towel and let it rest in a draft free spot for 1 hour
• After 1 hour preheat your oven to 400 F and line a round baking dish* with parchment paper
• Rub some flour between your hands and transfer your dough to the round baking dish. Shake the dish so the dough settles into the space of the dish evenly, or pat it gently with your hands to fill it
• Let the dough rest for another 30 minutes
• Score the dough with a knife (criss-cross shape in center) and sprinkle it with your toppings (rolled oats, salt, etc.)
• Bake for 35-40 minutes or until the crust is a deep golden brown