No-Knead Wheat Bread

 Originally posted by Modern-Day Ma on March 26, 2020

This wholesome loaf is made (almost) entirely with whole wheat flour for a nutty flavor and extra fiber and nutrients. If you’d like to swap the last little bit of white flour for whole wheat, please do. The finished crub will be slightly heavier and you’ll want to double-check your dough texture after mixing (tacky, not sticky or dry!) and add a little more flour or water accordingly.

Interestingly, wheat bread needs a little more care and attention than white to get that great final texture and taste. Not to worry, just a few more ingredients and a little patience will yield fantastic results!

No-Knead Wheat Bread

3 cups water
1 1/2 Tablespoons yeast
1/4 cup sourdough starter, optional*
3 Tablespoons honey
3 Tablespoons butter, softened (or oil such as coconut or canola)
800 grams** wheat flour (or approximately 6 2/3 cups)
147 grams** all-purpose flour (or approximately 1 cup plus 2 1/2 Tablespoons)
1 Tablespoon salt

Combine water, yeast, sourdough starter (if using*), and honey in a large (at least 6 quart) mixing bowl (not aluminum-stainless steel is great).

Using a spatula or, preferrably, a Danish dough whisk, stir in flours, butter, and salt until a ball ofdough begins to form. You do NOT need to knead this dough, but you should make sure all the flour is moistened.

Check the texture of the dough. It should be tacky, not sticky or dry. If needed, add a little more flour or water and stir to combine.

Cover (these are my favorite!) and allow to rise at room temperature for 2 hours.

Place covered bowl in refrigerator for at least 2 hours and up to 7 days.

When you are ready to bake bread, remove 1/3 of the total dough for a single loaf (grease your hands first with spray oil!) and shape. Keep the rest of the dough refrigerated for up to 7 days total, baking bread as needed.

Allow to rise until nearly doubled in size (this will take 1-2 hours depending on the temperature in your house).

When the dough is getting close to being completely risen, preheat your oven to 425° F.

Bake until the center of the loaf reaches 195° F or until golden brown and loaf sounds hollow when thumped with your knuckles. (take care not to burn yourself)

Allow the loaf to cool (at least for 10-15 minutes) before slicing. I know it’s tempting to dig right in, but the texture of your final loaf will suffer if you slice it while it’s still very hot.

Notes

Notes

*You do NOT have to add the sourdough starter to this recipe! I do so purely for the health benefits. It will raise just fine without the sourdough. If you aren’t a sourdough person, leave it out and your bread will be fantastic. If you are a sourdough person, toss some in and your bread will be fantastic.

**What?! Measure in grams!? Yes, it is the most accurate way to measure flour. But, if you don’t have a scale on hand, or simply don’t want to, go ahead and use regular measuring cups and then check your final dough texture. It should be tacky, not sticky or dry. If it needs a bit more flour or water, go ahead and stir it in, a little at a time.