Prep 15 mins
Cook 25 mins
--Adopted Recipe--Preparation time does not include rising time.
- 2 1⁄4 teaspoons active dry yeast
- 2 cups water (lukewarm, 105 to 110 degrees Fahrenheit)
- 3 3⁄4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 tablespoons butter, melted
- Dissolve yeast in lukewarm water. Blend in rest of ingredients except butter.
- Shape into one large round loaf. Place on a greased cooking sheet and let rise until doubled. Brush with melted butter.
- Bake at 400 degrees Fahrenheit for approximately 25 minutes, or until it sounds hollow when tapped on the bottom.
Love this! I have finally conquered the Yeast Devil!! Thank you! This is exactly what I was looking for. Chewy on the inside, crusty on the outside, delicious flavor.
Nice recipe - made as directed but added the obligatory 1T vital wheat gluten. Rose like a dream - put it on parchment dusted with oat bran - gave it 3 slashes before putting in oven I put a Pyrex pan of boiling water. What a great bread! Awesome crust & excellent texture with large ^ small hole throughout. Keeper recipe! Thanks!
I too was skeptical of this recipe. No kneading? But the end result was delicious. Like the other reviewer mentioned, the dough tends to spread rather than rise. But the texture was wonderful, very light and chewy. Next time I will add more salt, as the dough seemed a bit sweet to me. Still, if you're in a pinch and want some freshly baked bread without all the trouble, this is a wonderful recipe!