No-Knead Whole Wheat Bread

Submitted by mliss29

""From County Cork, Ireland" from Jane Kinderlehrer's the Art of Cooking with Love and Wheat Germ (and Other Natural Foods). I am editing the instructions because I made this today and see that they're really weird. Preheat the oven, then make the dough and let it rise for an hour? I don't think so. Also, today I was standing at the health food store thinking, "wheat germ...I think I wanted that for something...oh well." And I didn't get it. So I made the bread with King Arthur's White Whole Wheat Flour and no wheat germ or sesame seeds. It is soooo good. I also cooked it at 350 for 50 minutes along with Melody Ashcraft's Recipe #213228, and it turned out fine. (Does anyone know if you really have to warm the flour up for 20 minutes? Thanks.)"

 

• Ready In: 2hrs 5mins
• Ingredients: 11
• Serves: 12

ingredients

• 4 teaspoons dry yeast
• 2⁄3 cup water, lukewarm
• 2 teaspoons honey
• 5 cups whole wheat flour
• 3 tablespoons molasses
• 2⁄3 cup water, lukewarm
• 1 tablespoon salt
• 1⁄3 cup wheat germ
• 1 1⁄3 cups water, lukewarm
• 1 teaspoon butter (for greasing the pan)
• 1 teaspoon sesame seeds

directions

1. Preheat oven to 250°F.
2. Sprinkle yeast over 2/3 cup lukewarm water and add honey. The yeast should proof.
3. Warm flour in a 250°F oven for about 20 minutes.
4. Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
5. Stir this into the flour.
6. Add salt, wheat germ, and 1 1/3 cups lukewarm water. The dough will be sticky.
7. Butter a 9"x5" loaf pan and turn the dough into the pan. No kneading is necessary. (When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut. But if you do this, don't bake it for 50 minutes. That's too long. I'll edit again once I figure that time out.).
8. Sprinkle sesame seeds over the top.
9. Let rise to about 1/3 more. (45-60 minutes).
10. Preheat oven to 375°F.
11. Bake for 50 minutes until crust is brown.
12. Remove pan from oven and cool on rack for 10 minutes. Remove bread from pan and cool completely on rack.

Reviews

[LizAnn]

A healthy, no-knead, bread that is this easy, and taste this good, definately deserves five stars. Here is how I made it: I mixed all the liquids together in a large mixing bowl (the water = 2 2/3 cups). In a smaller bowl I used King Arthurs 100% stone ground ww flour, warmed it in the oven about 8 min, then mixed in "instant" yeast, wheat germ, 2 tsp. sea salt, . I dumped this into the liquid mixture and stired with a wooden spoon. I sprayed two 81/2 x 41/2 x 21/2 pans with canola spray and let them rise in warm oven 20 min. I baked them at 350 for 40 min and they turned out perfect! I will make these again!

 

[ranch-girl]

I tried making it into "rolls" in a muffin pan, so the rolls ended up looking like muffins. Anyway, they were very good, different from kneaded bread in that they had a crumblier texture more like a quick bread. My daughter and I loved them with homemade raspberry jam. (DH was avoiding carbs and didn't try them.) I halved the recipe, which made 12 muffins. They probably took 20 minutes to bake.

 

[Engrossed]

GREAT! I made this as directed with half barley flour. I did use one loaf pan and it overflowed a little and ended up with a flat top. Sliced it had a very nice texture and mild flavor. Made for the Aussie recipe swap. Freddy Cat says hi!