No Knead Whole Wheat Sandwich Bread Food

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NO KNEAD WHOLE WHEAT BREAD



No Knead Whole Wheat Bread image

make bread quickly and without kneading by making a lager amount to store in the frig this recipe is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009)

Provided by tdlopez

Categories     Yeast Breads

Time 50m

Yield 3 loaves, 4-6 serving(s)

Number Of Ingredients 8

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
2 (1 1/2 tablespoon) packets granulated yeast
1 tablespoon kosher salt (or to taste)
1/4 cup vital wheat gluten
4 cups lukewarm water (Note -- You can add a teaspoon of dried herbs to the water for herb-flavored breads.)
cornmeal or parchment paper
sesame, flaxseed, caraway, raw sunflower, poppy and (optional) or anise (optional)

Steps:

  • 1. Measure the dry ingredients. Use dry-ingredient measuring cups (avoid 2 cup measures, which compress the flour) to gently scoop up flour, then sweep the top level with a knife or spatula. Whisk together the flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Lidded (or even vented) plastic buckets designed for dough storage are readily available.
  • 2. Mix with water - kneading is unnecessary. Heat the water to slightly warmer than body temperature (about 100 degrees Fahrenheit). Add to the dry ingredients and mix without kneading, using a spoon, food processor (with dough attachment), or heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if you're not using a machine. Don't knead! It isn't necessary.
  • You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and yields a wet dough that remains loose enough to conform to the shape of its container.
  • 3. Allow to rise. Cover with a lid (not airtight) or cover loosely with plastic wrap. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), which will take about 2 hours. Longer rising times - even overnight - will not change the result. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.
  • After it's been refrigerated, the dough will seem to have shrunk back upon itself. It will never rise again in the bucket, which is normal for our dough. Whatever you do, do not punch down this dough! With our method, you're trying to retain as much gas in the dough as possible, and punching it down knocks gas out and will make your loaves denser.
  • On Baking Day.
  • 4. Quickly shape a loaf. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or lining it with parchment paper or a silicone mat) to prevent your loaf from sticking to it when you slide it into the oven. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife or kitchen shears. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will flatten out during resting and baking. The correctly shaped final product will be smooth and cohesive.
  • 5. Form a narrow, oval-shaped loaf and let it rest. Stretch the ball gently to elongate it, and taper the ends by rolling them between your palms and pinching them.
  • 6. Allow the loaf to rest - covered loosely with plastic wrap - on the pizza peel for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough).
  • Alternatively, you can allow the loaf to rest on a silicone mat or greased cookie sheet. Depending on the age of the dough, you may not see much rise during this period. More rising will occur during baking.
  • 7. Thirty minutes before baking, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other rack that won't interfere with the rising bread.
  • 8. Paint and slash. Just before baking, use a pastry brush to paint the top of the loaf with a little water. Sprinkle with the seed and nut mixture. Slash the loaf with quarter-inch-deep parallel cuts across the top, using a serrated bread knife.
  • 9. Baking with steam. After a 30-minute preheat, you're ready to bake. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. If you used parchment paper instead of cornmeal, it will slide onto the stone with the loaf. If you used a silicone mat or cookie sheet, just place it on the stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the door to trap the steam. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch (smaller or larger loaves will require adjustments in resting and baking time).
  • If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack when the loaf is about two-thirds of the way through baking.
  • When you remove the loaf from the oven, it may audibly crackle, or "sing," when initially exposed to room-temperature air. Allow the bread to cool completely, preferably on a wire cooling rack. The perfect crust may initially soften, but will firm up again when cooled.
  • 10. Store the remaining dough in your container in the refrigerator and use it over the next couple of weeks. You'll find that even one day's storage im¬proves the flavor and texture of your bread. The dough ferments and takes on sourdough characteristics. When your bucket is empty, don't wash it! Mix another batch in the same container. The aged dough stuck to the sides will give you a head start on sourdough flavor. To take it even further, incorporate up to 2 cups of your old dough.

Nutrition Facts : Calories 876.3, Fat 6.8, SaturatedFat 1.1, Sodium 1769.5, Carbohydrate 177.6, Fiber 26.6, Sugar 0.8, Protein 39.2

WHOLE WHEAT SANDWICH BREAD (ARTISAN NO-KNEAD)



Whole Wheat Sandwich Bread (Artisan No-Knead) image

From "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg & Zoe Francois. Makes 3 1-1/2 pound loaves. The recipe is easily doubled or halved.

Provided by ceilmary

Categories     Breads

Time 2h50m

Yield 3 1-1/2 pound loaves

Number Of Ingredients 10

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (1-1/2 packets)
1 tablespoon salt
1 teaspoon salt
1/4 cup honey
1/4 cup unsalted butter, melted
1/4 cup rye flour
1/2 cup wheat germ
2 3/4 cups whole wheat flour
2 3/4 cups unbleached all-purpose flour

Steps:

  • Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
  • Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  • Cover (not airtight), and allow to rest a room temperature until the dough 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 in a lidded (not airtight) container and use over the next 5 days.
  • On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an elongated oval and place it in the prepared pan. Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
  • Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
  • Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for about 50 minutes, or until deeply browned and firm.
  • Allow to cool before slicing or eating.

Nutrition Facts : Calories 1169.8, Fat 22.6, SaturatedFat 10.9, Cholesterol 40.7, Sodium 3127.1, Carbohydrate 213.7, Fiber 23.3, Sugar 24.1, Protein 39.3

NO KNEAD WHOLE WHEAT BREAD



No Knead Whole Wheat Bread image

Make and share this No Knead Whole Wheat Bread recipe from Food.com.

Provided by Wade in Indianapolis

Categories     Yeast Breads

Time 8h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 5

4 cups whole wheat flour
2 1/4 cups water
1/2 teaspoon yeast
1/2 teaspoon salt
2 tablespoons brown sugar

Steps:

  • In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  • Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Nutrition Facts : Calories 217.9, Fat 1.5, SaturatedFat 0.3, Sodium 149.6, Carbohydrate 46.7, Fiber 6.5, Sugar 3.6, Protein 8

WHOLE WHEAT NO-KNEAD BREAD WITH FLAX SEEDS AND OATS



Whole Wheat No-Knead Bread With Flax Seeds and Oats image

I found this recipe on the food blog Kiss My Spatula. This was the first bread I've ever made, and it was easy and turned out great! The crust is the best part --super crunchy and crackle-y. It's best to eat on the first day, but can be wrapped up in foil and kept up to two days, reheated slightly before serving. The crust looses much of its crunch after the first day, however. I didn't have a Dutch oven, which is suggested in the recipe, so I used stock pot, which worked fine.

Provided by elisechristiane

Categories     Breads

Time 18h20m

Yield 1 loaf

Number Of Ingredients 8

3/4 cup whole wheat flour
1/2 cup steel cut oats
4 tablespoons flax seeds
2 1/4 cups bread flour
1 1/2 teaspoons table salt or 3/4 tablespoon kosher salt
1 1/3 cups water
1 tablespoon white distilled vinegar
1/4 teaspoon instant yeast

Steps:

  • Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  • Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
  • About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.

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



100% Whole Wheat Bread, Plain and Simple (No-Knead) image

This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!

Provided by Wish I Could Cook

Categories     For Large Groups

Time 3h30m

Yield 4 1-pound loaves, 24 serving(s)

Number Of Ingredients 5

7 cups whole wheat flour (31.5 oz or 910 grams)
1 1/2 tablespoons yeast (.56 oz or 15 grams)
1 tablespoon kosher salt (or 2 t fine table salt)
1/4 cup vital wheat gluten (1 3/8 oz or 35 grams)
3 3/4 cups warm water (30 oz or 844 grams)

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.

NO-KNEAD WHOLE WHEAT BREAD



No-Knead Whole Wheat Bread image

"From County Cork, Ireland" from Jane Kinderlehrer's the Art of Cooking with Love and Wheat Germ (and Other Natural Foods). I am editing the instructions because I made this today and see that they're really weird. Preheat the oven, then make the dough and let it rise for an hour? I don't think so. Also, today I was standing at the health food store thinking, "wheat germ...I think I wanted that for something...oh well." And I didn't get it. So I made the bread with King Arthur's White Whole Wheat Flour and no wheat germ or sesame seeds. It is soooo good. I also cooked it at 350 for 50 minutes along with Melody Ashcraft's Recipe #213228, and it turned out fine. (Does anyone know if you really have to warm the flour up for 20 minutes? Thanks.)

Provided by mliss29

Categories     Yeast Breads

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 11

4 teaspoons dry yeast
2/3 cup water, lukewarm
2 teaspoons honey
5 cups whole wheat flour
3 tablespoons molasses
2/3 cup water, lukewarm
1 tablespoon salt
1/3 cup wheat germ
1 1/3 cups water, lukewarm
1 teaspoon butter (for greasing the pan)
1 teaspoon sesame seeds

Steps:

  • Preheat oven to 250°F.
  • Sprinkle yeast over 2/3 cup lukewarm water and add honey. The yeast should proof.
  • Warm flour in a 250°F oven for about 20 minutes.
  • Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
  • Stir this into the flour.
  • Add salt, wheat germ, and 1 1/3 cups lukewarm water. The dough will be sticky.
  • Butter a 9"x5" loaf pan and turn the dough into the pan. No kneading is necessary. (When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut. But if you do this, don't bake it for 50 minutes. That's too long. I'll edit again once I figure that time out.).
  • Sprinkle sesame seeds over the top.
  • Let rise to about 1/3 more. (45-60 minutes).
  • Preheat oven to 375°F.
  • Bake for 50 minutes until crust is brown.
  • Remove pan from oven and cool on rack for 10 minutes. Remove bread from pan and cool completely on rack.

Nutrition Facts : Calories 207.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 0.8, Sodium 590.1, Carbohydrate 43.2, Fiber 6.8, Sugar 3.9, Protein 8.2

NO-KNEAD WHOLE WHEAT SANDWICH BREAD



No-Knead Whole Wheat Sandwich Bread image

This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Almost No-Knead Bread 2.0. Perfect answer to a busy life . . . mix once and store in the refrigerator and use within 5 days. The addition of beer and vinegar gives the bread a 'sourdough' like taste. If you prefer, water may be substituted for the beer and the vinegar omitted. The bread can be baked in a traditional bread pan, or it can baked using a cast-iron dutch oven, see Recipe #290761. Makes three 1-1/2 pound loaves. Preparation time does not include fermentation time.

Provided by Galley Wench

Categories     Yeast Breads

Time 1h

Yield 3 1 1/2 pound loaves

Number Of Ingredients 11

2 3/4 cups whole wheat flour
2 3/4 cups unbleached all-purpose flour
1/2 cup wheat germ
1/4 cup rye flour
3 1/2 teaspoons salt
1 1/2 tablespoons instant yeast
1 cup mild lager beer, such as budweiser
2 cups lukewarm water
1 tablespoon white vinegar
1/4 cup honey
1/4 cup butter, melted

Steps:

  • MIXING AND STORING DOUGH:.
  • Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
  • Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
  • Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
  • Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
  • Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
  • ON BAKING DAY:.
  • Lightly grease a 9x4x3-inch nonstick loaf pan.
  • With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan.
  • Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
  • Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
  • Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
  • Bake for 45 - 50 minutes or until golden brown and firm.
  • Remove from pan and allow to cool on wire rack before slicing.

Nutrition Facts : Calories 1163.4, Fat 20.8, SaturatedFat 10.6, Cholesterol 40.7, Sodium 2843.1, Carbohydrate 212.2, Fiber 21.6, Sugar 24.1, Protein 35

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From kristineskitchenblog.com


EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD | CANADIAN LIVING
Jan 1, 2014 Rosemary and Garlic Sandwich Bread. For Easy No-Knead White or Whole Wheat Sandwich Bread: Follow first three paragraphs. Sprinkle rectangle with 2 tbsp minced fresh rosemary and 4 cloves garlic, pressed. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.
From canadianliving.com


WHOLE WHEAT HAMBURGER BUN RECIPE - BARBARA BAKES™
Feb 18, 2025 Step 1: In a medium bowl, mix together the water, milk, and butter. Microwave for about a minute until the mixture is warm but not hot. Stir until the butter melts. Add the yeast and honey and stir.
From barbarabakes.com


100% WHOLE WHEAT SOURDOUGH DINNER ROLLS - THE PANTRY MAMA
Mar 4, 2025 If you're looking for other whole wheat sourdough recipes, you might also enjoy this whole wheat sourdough bread or this whole wheat sourdough sandwich loaf. Why You'll Love This Recipe! ... knead the dough for around 3 minutes.The dough should become very elastic. If the dough is getting a little warm from being mixed in the mixer, give it a ...
From pantrymama.com


EASY WHOLE WHEAT BREAD - EMMA FONTANELLA
Just like my homemade white sandwich bread, I’m going to show you two ways to make it. One that uses a stand mixer to knead the dough – it’s the ultimate no-fuss method. And then an easy no-knead method for anyone who doesn’t have a stand mixer. I’m also going to show you how you can incorporate different seeds into your dough.
From emmafontanella.com


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