No-Knead Whole Wheat Bread

No-Knead Whole Wheat Bread Recipe from USA with Honey and Shortening

Region / culture: USA | Preparation time: 1 hour and 30 minutes | Cooking time: 45 to 50 minutes | Servings: 1 loaf

Introduction

No-Knead Whole Wheat Bread is a delicious and nutritious bread recipe that requires minimal effort to make. This recipe is perfect for those who love the taste of whole wheat bread but don't want to spend hours kneading dough.

History

The concept of no-knead bread has been around for centuries, with variations of the recipe being passed down through generations. This particular recipe for No-Knead Whole Wheat Bread has been adapted to include whole wheat flour for added health benefits.

Ingredients

1 pack of active dry yeast
1.25 cups of warm water
2 tbsp of honey
2 tbsp of shortening
2 tsp of salt
2 cups of Gold Medal whole wheat flour
1 cup of Gold Medal all-purpose flour
margarine

How to prepare

Dissolve the yeast in warm water in a large bowl.
Add the sugar, shortening, salt, all-purpose flour, and 0.5 cup of the whole wheat flour.
Beat on low speed, scraping the bowl constantly, for 30 seconds.
Beat on medium speed, scraping the bowl occasionally, for 2 minutes (or beat 300 vigorous strokes by hand).
Stir in the remaining whole wheat flour until smooth.
Scrape the batter from the side of the bowl.
Cover and let the batter rise in a warm place until almost double in size, for 40 to 45 minutes.
Stir down the batter by beating it about 25 strokes.
Smooth and pat the batter in a greased loaf pan, measuring 9x5x3 or 8.5x4.5x2.5 inches, with a floured hand.
Cover and let the batter rise until double in size, for about 40 minutes.
Preheat the oven to 375°F (191°C).
Bake the loaf until it sounds hollow when tapped, for 45 to 50 minutes.
Brush the top with margarine.
Remove the loaf from the pan and cool it on a wire rack.

Variations

Add seeds or nuts to the batter for added texture and flavor.
Substitute honey with maple syrup for a different sweetness.

Cooking Tips & Tricks

Make sure to use warm water when dissolving the yeast to activate it properly.

- Be sure to let the batter rise in a warm place to ensure a light and fluffy loaf.

- Brushing the top of the loaf with margarine after baking will give it a beautiful shine and added flavor.

Serving Suggestions

No-Knead Whole Wheat Bread is delicious when served warm with a spread of butter or jam. It also pairs well with soups and salads.

Cooking Techniques

This recipe utilizes the no-knead method, which allows the bread to rise without the need for extensive kneading.

Ingredient Substitutions

Shortening can be substituted with butter or vegetable oil.

- All-purpose flour can be substituted with bread flour for a chewier texture.

Make Ahead Tips

The batter for No-Knead Whole Wheat Bread can be prepared ahead of time and stored in the refrigerator overnight for a longer rise time.

Presentation Ideas

Slice the loaf and serve on a wooden cutting board for a rustic presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

No-Knead Whole Wheat Bread pairs well with a variety of dishes, including soups, salads, and sandwiches. It also goes well with cheeses and charcuterie.

Storage and Reheating Instructions

Store any leftover bread in an airtight container at room temperature for up to 3 days. To reheat, simply place in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of No-Knead Whole Wheat Bread contains approximately 150 calories.

Carbohydrates

Each serving of No-Knead Whole Wheat Bread contains approximately 25 grams of carbohydrates.

Fats

Each serving of No-Knead Whole Wheat Bread contains approximately 3 grams of fats.

Proteins

Each serving of No-Knead Whole Wheat Bread contains approximately 5 grams of proteins.

Vitamins and minerals

Whole wheat flour is a good source of vitamins and minerals, including B vitamins, iron, and magnesium.

Alergens

This recipe contains wheat and may not be suitable for those with gluten allergies.

Summary

No-Knead Whole Wheat Bread is a nutritious bread option that is high in carbohydrates and proteins, while also providing essential vitamins and minerals.

Summary

No-Knead Whole Wheat Bread is a simple and delicious bread recipe that is perfect for those looking for a healthier alternative to traditional white bread. With minimal effort and a few key ingredients, you can enjoy a fresh loaf of whole wheat bread in no time.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for No-Knead Whole Wheat Bread. It was unlike any other bread recipe I had come across before, and I was intrigued by the idea of making bread without having to knead the dough. I had always enjoyed baking bread, but the thought of skipping the kneading process was both exciting and a bit daunting.

I first came across the recipe for No-Knead Whole Wheat Bread during a trip to visit my dear friend Rose. Rose was an excellent baker, and she always had a fresh loaf of bread waiting for me whenever I came to visit. On this particular visit, she handed me a slice of warm, crusty whole wheat bread slathered with butter and honey. It was absolutely delicious, and I couldn't resist asking her for the recipe.

Rose chuckled and told me that the secret to the bread's amazing taste and texture was the no-knead method. She explained that by simply mixing the ingredients together and letting the dough ferment overnight, the gluten would develop on its own, resulting in a perfectly chewy and flavorful loaf of bread. She assured me that it was a foolproof recipe and that I had to give it a try.

I eagerly wrote down the recipe and couldn't wait to try it out in my own kitchen. As soon as I returned home, I gathered the ingredients - whole wheat flour, yeast, salt, and water - and mixed them together in a bowl. I covered the bowl with a clean kitchen towel and left it to ferment on the countertop overnight. The next morning, I preheated the oven and transferred the dough to a hot cast-iron pot to bake.

As the bread baked, the aroma of freshly baked bread filled my kitchen, and I couldn't wait to taste the final result. When I pulled the loaf out of the oven, it had a beautiful golden crust and a soft, chewy interior. I sliced off a piece, slathered it with butter, and took a bite. It was absolutely delicious - just like Rose's bread.

From that moment on, I was hooked on the no-knead method for making bread. I experimented with different variations, adding seeds, nuts, and even dried fruit to the dough. Each loaf turned out better than the last, and I found myself baking bread more often than ever before. I shared the recipe with my family and friends, and they were all amazed at how simple and delicious it was.

Over the years, I've continued to make No-Knead Whole Wheat Bread regularly. It has become a staple in my kitchen, and I love how easy it is to whip up a loaf whenever I'm in the mood for fresh, homemade bread. I'm grateful to Rose for introducing me to this wonderful recipe, and I know that it will always hold a special place in my heart.

As I sit here now, reminiscing about that fateful day when I first tried my hand at making No-Knead Whole Wheat Bread, I can't help but smile. Baking bread has always been a passion of mine, and this recipe has truly rekindled my love for it. I look forward to many more years of baking delicious loaves of bread using the no-knead method, and I can't wait to see where this culinary journey takes me next.