Feb 21, 2020 Feb 20, 2019
It seems like everyone in the world is making no knead bread and it’s no wonder. I make it all the time myself. I have my favorites like multi-grain and 10-grain but today I made a whole wheat loaf and it’s just so good and so easy. I often use the overnight method because it’s ready for baking first thing in the morning.
Whole wheat Dutch oven bread doesn’t bake as tall as the white version but it’s still delicious and hearty, like the farm breads I grew up on. If you haven’t tried it yet, I urge everyone to try some of my high fiber no knead breads, like this no knead whole wheat loaf. Click here for the recipe. – Jenny Jones
Mar 3, 2017
I found a better way to make my 100% whole wheat no knead bread. I’m using the same ingredients but I recently found that you don’t always need the resting period for no knead breads while the oven heats up so I tried it with this whole wheat version and it turned out great. And it saves time. I plan to experiment with all my other no knead breads and will report back on each one if they are just as good without the resting time.
I get the best result in my 3 1/2-quart Dutch oven so the bread can not spread too much. Keep in mind that this is a heavier, more dense loaf than the original white flour version but if you want an easy, healthy, high fiber bread recipe, this is it. The only difference between this recipe and the old one is that the old one had a 2-hour resting period before baking. So the total time for this recipe just went from 13 hours to 11 (but you’re sleeping most of this time anyway).
For my new and improved, faster 100% whole wheat no knead bread, click here for the recipe.
Mar 7, 2015
It pays to experiment. Today I decided to try making whole wheat no knead bread faster to avoid the overnight wait. I increased the amount of yeast and it worked! Most no knead breads use 1/4 teaspoon of yeast so I tried 1 teaspoon and let the dough rest for just three hours instead of overnight. I was so happy with the result. It’s a nice hearty loaf with a soft interior. This is not 100% whole wheat because that is a heavier, dense loaf. This is 2/3 whole wheat to 1/3 bread flour but it’s still a good source of fiber.
So now I have NINE different variations of no knead bread from Fruit & Nut Bread to Multi-Grain to No Dutch Oven at all. And I’m working on number ten! Keep in mind that any whole wheat bread will never be as soft and crispy as the white version but this is still a delicious, hearty, healthier whole wheat bread and it takes almost no work at all. Click here for the recipe. – Jenny Jones
Feb 3, 2015
This morning I baked my simple whole wheat bread and I forgot just how easy it is. It’s only one rise and the whole thing, start-to-finish, takes just an hour and a half. It’s a soft loaf, perfect for French toast. That’s what I plan to make with it tomorrow. Today I just sliced it while it was still warm and put a little butter on it and had it with scrambled eggs.
I love homemade bread… the smell… and the taste… you just can’t buy it anywhere. I also made homemade tortillas (they disappear quickly around here) and I also worked on my Polish bigos recipe. … just sharing… – Jenny Jones
Mar 13, 2014
Make it overnight. I finally figured out the best way to make whole wheat no knead bread. Start the dough the night before using cold water instead of using the faster method with hot water. The faster method works well with regular bread made with bread flour or all-purpose flour but the faster method using 100% whole wheat flour makes a loaf that was too dense for a lot of people. I happen to love a dense, heavy bread, even those thin-sliced pumpernickel breads that they sell but I think most people will be more satisfied with the overnight method.
But know this: any bread that’s 100% whole wheat, no matter how it’s made, will never be as soft and light as a white bread version. But if you want a healthy, high fiber, nutritious bread, this one takes more time but there’s still nothing to do but wait. There’s no kneading and no shaping. Just start your dough the night before, let it stand at room temperature for 12 hours or more, then continue in the morning.
Here’s the truth about no knead 100% whole wheat bread. It won’t rise as much as the white version. I even took a picture of one I made this morning (started the dough last night) and used a tape measure. The middle of the loaf is no more than 2 1/2 to 3 inches tall but you can see the inside has lots of holes and it has a wonderful crust and soft interior. For anyone trying to avoid white flour, this is still the easiest and best 100% whole wheat bread you can make. You just need a little more time but it’s so worth it. Click here for the recipe. – Jenny Jones
I can’t remember the last time I bought bread at the store. I’m finding easier ways to make my own delicious and healthy homemade bread and this may be the easiest and fastest. I’m done with proofing yeast and rising dough twice. This is my go-to bread that I use for sandwiches, French toast (it soaks up the eggs in seconds!), and soft bread crumbs.
A few things to keep in mind when baking bread: 1) An instant read thermometer really helps to measure the temperature of the milk. Too hot and you’ll kill the yeast – too cold and it won’t grow. 2) Other additions should not be cold, like the oil and egg. If I’m short on time to warm up a cold egg I have been known to put it in my apron pocket and let my body heat warm it up. Note to self: *Next time, let your partner know about the egg before he hugs you goodbye!
This is one of my most popular recipes, probably because it’s so easy. Well, it’s also because it’s a really soft wheat bread, perfect for sandwiches or toast. I tried making it with 100% whole wheat flour but without much success. It didn’t want to rise and it was too dense and heavy so it needs some bread flour in the mix.
I’m calling it simple whole wheat bread because it really is… and it’s fast. Start-to-finish: 90 minutes! This is as easy as it gets to make homemade bread so I hope you’ll try it. Did I mention that your kitchen will smell terrific too? Click here for the recipe. – Jenny Jones