Thursday, April 24, 2014

No Knead 100% Wholewheat Bread

This is another great recipe from King Arthur Flour's website. So simple yet the crumbs are so beautiful! I am glad I gave this recipe a try. It's yummy and quite healthy:D

No Knead 100% Wholewheat Bread
Adapted from King Arthur Flour
Serves: 10/81g/205 calories (based on a 2000 calorie diet)


  • 227g lukewarm water
  • 57g orange juice
  • 57g butter, melted; or 1 3/4 ounces vegetable oil
  • 64g molasses, maple syrup, dark corn syrup, or brown sugar corn syrup (I used molasses)
  • 2 teaspoons instant yeast
  • 28g Baker's Special Dry Milk or nonfat dry milk
  • 1 1/4 teaspoons salt
  • 361g King Arthur whole wheat flour, white whole wheat preferred (I used the whole wheat flour available locally)
  • Method: 
  • 1) Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
  • 2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
  • 3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F
  • 4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.

Love the look of this bread

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