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Faster No Knead Whole Wheat Bread

Faster No Knead Whole Wheat Bread

Faster No Knead Whole Wheat Bread

It's the easiest high fiber bread you can make. Be sure to aerate your flour before measuring and use oven gloves for that very hot Dutch oven. For a softer loaf, use less whole wheat and more bread flour as long as it totals 3 cups. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 20 minutes

Makes: One loaf

Faster No Knead Whole Wheat Bread

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup bread flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 1/2 cups hot water (up to 130° F)
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flours, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours, 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.
  4. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for 35 minutes.
  5. Meantime place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. After 35 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.

14 Comments on "Faster No Knead Whole Wheat Bread"

  1. E.

    Can this recipe be doubled to make a bigger loaf? I LOVE your bread recipes Jenny, this whole wheat recipe is especially tastey & so very easy, but would like to have a bigger loaf.

    • E.

      Nevermind, pays to read, found answer on the NK white bread

  2. Marty 39

    JENNY,I have a question.My granddaughter has to be on a gluten free diet,I was wondering if you have recipes for gluten free bread.The bread they sell in stores are very expensive.I hope to hear from you soon.

    • Jenny Can Cook

      Sorry, I do not have any gluten free breads.

  3. D. "Lynn" Carmichael (Ms.)

    Just made this, with a few changes; it worked well. Did the flour in thirds: ap, white ww & spelt. Plus three tsp glutin ‘flour’ to bump things up like bread flour.
    I use a stainless steel Dutch-oven-style pot, with a piece of foil secured under the lid and crimped around the edge. Other than occasional bread baking, absolutely no need, no pun intended, for even a small Dutch oven in a solo household — and my 3- quart stainless does the job beautifully.
    After 30 minutes, bread removed from hot pot and placed ‘naked’ on oven rack for the last 10 minutes; this produces a completely even color and doneness.
    *Note on parchment paper: Couldn’t find dependable Reynolds. Gave Safeway’s Signature brand a try — the only one they carry. Package info says: Non-Stick, “Compare With Reynolds” … It’s not bad, and is Definitely Non-Stick.

  4. jim

    Jenny, thank you for sharing your recipes, the bread is great!

  5. Meir

    In the regular flour bread video on youtube, you emphasized “only a quarter teaspoon of yeast”! Here, for the whole wheat version, you call for a full teaspoon. Those are both correct, are they?

    • Jenny

      Both are correct. The faster versions use more yeast.

      • La Nette

        Good Morning Jenny!! I made my first every loaf of your bread last night, and I am 52, and Yeah! it was peprfect. I would like to make it with wheat flour but have a question how or were do you add extras? I would like grains, oats, and any other ideas, and the real big one is honey. Can you help. Thank you

        • Jenny Can Cook

          Please see my other variations. (I have never used honey)

  6. Kim

    I don’t have parchment paper. What’s it used for? can I use Pam Spray?

  7. Dede

    Not sure if you got my previous question. I just purchased a new enameled cast iron dutch oven. According to the directions it is only rated to 400 degrees in the oven. Can I still use it or should I return it and get one that is rated higher??

    Thanks!

    • ChrisH

      Hi DeDe,
      It might be best to contact the company that made your dutch oven to see if it can safely withstand heat above the recommended safe temperature, even 25 degrees..
      We made the mistake of using our new one at a higher temperature for this and other bread recipes. And, after numerous times, the enamel buckled and peeled away. We had to throw it out. Definitely, an expensive mistake,
      I think there are alot of brands that can tolerate higher cooking and baking temperatures, just not the one we purchased.
      We have a cast iron dutch oven that can be used at very high heat but as with other dark pots or dark baking pans it doesn’t do as well because it browns quickly. From now on, when making a recipe such as this, I’ll likely use a baking stone, parchment and a stainless steel bowl to cover the dough when baked.
      Good luck!

  8. L. Daniel

    I love your recipes. Please keep posting them. Love watching you on You Tube also.

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