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    You are in: Home / Recipes / No Knead Whole Wheat Bread Recipe
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    No Knead Whole Wheat Bread

    No Knead Whole Wheat Bread. Photo by Mikekey

    1/2 Photos of No Knead Whole Wheat Bread

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Wade in Indianapolis's Note:

    Adapted from the original NY Times white flour recipe

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
    2. 2
      Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
    3. 3
      Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
    4. 4
      At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

    Ratings & Reviews:

    • on March 25, 2012

      55

      I have been using this method for about a year now, and love it, but this is the first time I have used all whole-wheat four. It turns out denser than the loaves using white flour, but still a nice textured bread with lots of flavor. Made for Spring 2012 Pick a Chef game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for No Knead Whole Wheat Bread

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 217.9
     
    Calories from Fat 13
    27%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 149.6 mg
    6%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 6.4 g
    25%
    Sugars 3.5 g
    14%
    Protein 8.0 g
    16%

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