No Knead 100% Whole Wheat Bread

Breads are magical. Each time it only gets better and I don’t thing anybody who bakes could ever get bored with breads.

This whole wheat loaf recipe is adapted from King Arthur Flour’s blog. I loved how brown and crisp the outer crust was. Amazing texture and a ‘no-knead’ bread with whole wheat, what more can one ask for ? Bread recipes aren’t often easy or simple, this one is both. Gem of a recipe I would say.

I halved the original recipe and got a gorgeous small loaf.

Print Recipe
No Knead 100% Whole Wheat Bread
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Grease the loaf tin thoroughly and set aside. This is important since the loaf tends to stick to the tin. [I used a small loaf tin - 7 inch by 3.5 inch]
  2. In a large bowl mix all the dry ingredients together.
  3. Add all the remaining ingredients and mix well.
  4. Cover and allow the sticky dough to rest for 20 minutes.
  5. Grease your palms and shape the dough into a rough loaf and place it in the prepared loaf pan or you may simply use a scraper and scoop the dough into the prepared pan.
  6. Level the top with with the back of a greased rubber spatula.
  7. Cover with a plastic wrap and set aside for proofing.
  8. Though the dough might not double wait until it has risen a sizable amount. [This might take quite a while. I left mine for about 3 hours. Do be patient here since it is a whole wheat bread]
  9. Pre heat the oven at 180 degrees for 10 minutes. [This must be done when the dough has almost doubled]
  10. Remove the plastic wrap and bake in the pre heated oven at 180 degrees for 40 minutes or until the top feels hard when tapped.
  11. Invert over a wire rack after 5 minutes and allow to cool completely [ for a couple of hours].
  12. Slice once completely cooled.
Recipe Notes

Notes-

Mine was a pretty small loaf. You can definitely make a larger loaf by simply doubling the recipe. I am sure it would be a beauty.

Allow the dough to rise well even if it seems to take too long. After an hour when the dough looked almost the same, I had almost given up. But in 3 hours it had risen pretty well and turned out into a beautiful loaf once baked.

The dough might be pretty sticky . Greasing your palms well for handling it makes it easier and less messy. You make dust a little flour on the counter to shape the loaf .

Happy Baking

Share this Recipe

3 Comments Add yours

  1. Laila Kadwani-Jain says:

    Hi Akila.. can I use dry yeast in this recipe instead of instant yeast… will anything need to be changed if I do that?

  2. Akila Subramanian says:

    yes you can Laila but you need to activate it. Instant yeast can be directly added to the flour but active dry yeast cannot be. mix the yeast with 1/4 cup of water and 1 tsp sugar. wait for it to froth up well [about 10 minutes] . you may then use it.

  3. Akila Subramanian says:

    use the water and sugar from the specified recipe itself

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.