No Knead Whole Wheat Bread
This no knead whole wheat bread is the easiest homemade bread recipe ever! There is no kneading required whatsoever and it is the fastest, easiest bread you've ever made!
Servings: 16
Calories: 120kcal
Ingredients
- 3 cups Whole Wheat Flour (375g)
- 1 cup All Purpose Flour (125g)
- 1 Packet Instant Yeast 2 ¼ teaspoons
- 1 teaspoon Salt
- 2 teaspoons Maple Syrup or Honey
- 2 cups Warm Water (480ml) Not Hot
- 1 Tablespoon Olive Oil Extra Virgin
- 1 Large Egg
Instructions
- Spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Add the whole wheat flour and all purpose flour to a mixing bowl along with the instant yeast and salt and mix together.
- Add the maple syrup or honey to the warm water and mix in. Pour over the dry ingredients and add the egg and olive oil and mix into a dough.
- Transfer to your prepared loaf pan and smooth down with the back of a spoon. Cover and leave to rise for 20-30 minutes or until the bread has risen almost to the top of the loaf pan (but not higher).
- Preheat the oven to 390°F (200°C).
- Bake for 40 minutes. Remove from the oven and allow to cool for a couple of minutes before removing the bread from the loaf pan and allowing to cool on a bread board or cooling rack.
- Slice and serve!
Video
Notes
- Flour: You can also use whole wheat bread flour or brown bread flour, white whole wheat flour, whole wheat pastry flour, stoneground whole wheat flour.
- Measure correctly. Make sure you measure the flour correctly, either weighing it on a food scale or using the spoon and level method: spoon it into the measuring cup and level off the top with the back of a knife. Don't scoop it and don't pack it into the cup.
- Variations: You can also make variations of this recipe depending on what you have on hand, as follows: 3 cups whole wheat flour and 1 cup all purpose (as per recipe); or 2 cups whole wheat flour and 2 cups all purpose flour; or 1 cup whole wheat flour and 3 cups all purpose flour; or 4 cups whole wheat flour; or 4 cups all purpose flour.
- For white bread: Simply use 4 cups (500g) of all purpose flour and no other flour at all. Follow all the other directions exactly as written.
- Make it eggless: If you don't eat eggs or have any on hand, you can simply omit the egg from this recipe without any substitutions. The result is an ever so slightly more dense bread but the difference is very slight and barely noticeable.
- Make it gluten free: You can make this bread gluten free by replacing the flour with a gluten free all purpose blend.
- Rising: Depending on how warm the room temperature is and the freshness of your yeast this bread might have risen within 20 minutes or it might take 30 minutes or even a little longer. So just keep an eye on it.
- Storing: This bread is BEST on the day it's made. It's absolutely delicious served warm from the oven with a spread of butter. Keep it in a covered container and the next day it's still good but not nearly as good as the first day and you might prefer it as toast (it makes really good toast). The third day is the last day and it will only be good for toast on this day.
- Freezing: If you think you might take longer to eat it, then slice and freeze a portion and make toast directly from the freezer with the frozen bread.
Nutrition
Serving: 1Slice | Calories: 120kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 152mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Calcium: 12mg | Iron: 1mg