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.
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
Here’s another super easy, healthy bread recipe and it’s by popular demand. My first “simple whole wheat bread” has been hugely popular but a lot of people have asked if they can eliminate the egg or add honey. YES and YES. This easy honey wheat bread has no egg and it’s made with… you guessed it: honey. The interior is nice and soft and it tastes really good.
It takes a little longer to make than my other whole wheat bread (the one with the egg) and it doesn’t rise quite as tall so if you want it taller or faster, try my Simple Whole Wheat Bread. But if honey-wheat bread is your preference, this recipe only takes a few minutes longer. And it works with either honey or sugar, and any kind of vegetable oil you like. I mostly use extra light olive oil.
Having a warm spot to rise your dough helps it grow faster and I’m lucky to have a warming drawer in my kitchen but I have some other ideas on where you can rise dough in my blog. I hope the bread industry isn’t mad at me because so many people have said, “I don’t buy bread any more,” and that includes me. Between my no knead breads and whole wheat loaves, I always bake my own bread and I’m saving money… and spending it on spatulas! I hope you’ll try my honey wheat bread and somebody send me a picture! Click herefor the recipe. – Jenny Jones
I have stopped buying bread. When it’s this easy to make your own homemade bread with no work and no kneading, and you can eat it fresh and hot from the oven, this is the only way to go. No knead breads are so flexible and forgiving, you can create your own like I did. I’ve made several different versions so far but this is my favorite one.
This loaf is super crusty when it’s first baked and by the second day, it’s not crusty (no breads are the second day) but it’s still a fabulous moist loaf that’s easy to slice and eat. I make it with three equal parts of whole wheat flour (not whole wheat pastry flour), rolled oats, and bread flour or all purpose flour. I would love to make it 100% whole grain but it’s just too dense for me.
This loaf joins my growing list of no knead breads that I’ve made so far:
That’s five more ways to make this easy bread. My first recipe for faster no knead bread works well with the faster, same-day method because it uses bread flour or all-purpose flour. But when you start adding whole grains like this new multigrain bread, it really needs the overnight method. It takes more time but still no work at all.
Here’s how I do it. In the evening around 9-10:00 p.m. I mix the ingredients together (takes 2-3 minutes) and let them sit overnight. The next morning around 8-9:00 a.m. I proceed with the final steps and by noon, I have a fresh, hot, crusty loaf of delicious homemade bread. Click here for the recipe. – Jenny Jones
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
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 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.
