No knead whole wheat bread | Easy bread recipe

no knead easy wholewheat bread with Italian herbs flavors
no knead wholewheat bread
no knead whole wheat bread
No knead wholewheat bread
no knead wholewheat bread
no knead whole wheat bread
no knead whole wheat bread
no knead whole wheat bread

An excellent bread to make for beginners in baking esp breads .

There is no complicated steps and no kneading practically , more like an artisan bread , if you dont shape it..Place it in a loaf tin after second proofing and it will have a nice loaf shape .Lets get down to the recipe . Unfortunatley i was experimenting and hence no pics of simple steps were taken , however you can check out my other older bread recipes esp of yeast rising ..i am confident with such easy steps , you will not need any visual help, but i will update this post asap with a video now that i know what an awesome bread one can make so easily at home .



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No knead whole wheat bread | Easy bread recipe
Delicious easy oven fresh warm home made loaves are very tempting and calls for yummy breakfast with bread that you baked free from preservatives and unnecessary additives .
Prep Time 10 hours
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 hours
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. take a bowl , add the warm water, sugar and instant yeast allow the mixture to get foamy , though this step is generally not needed for instant yeast
  2. add salt , add olive oil , and the flour to the foamy mixture. mix with a spatula. the bread dough will come together, scrape sides of bowl with a spatula, no need to use fingers to knead as the dough will be sticky and not easy to handle .Leave it in the bowl.
  3. it will look sticky , messy and shaggy ,, but thats the way its supposed to look so dont try to add more flour and make it look smooth . Just leave it in the bowl as it is after mixing , cover with cling wrap. or a clean cloth and allow to proof overnight or about 8-12 hours on the kitchen counter for maximum rise in dough .
  4. next day the dough would have risen well and look very sticky , but thats ok , take a wooden spatula or a bench scraper you dont have to work with fingers or knead, scrape all sides and drop this sticky dough onto a slightly floured surface and take a scraper and fold the dough to shape into a round ball, no kneading or punching the dough required, you simply gather the dough and give a roughly round shape ,
  5. now you can use some flour to handle the dough . oil it on top with olive oil , or any non flavored oil, and allow for the second rise, or proofing for another one hour . you can tip the bowl now onto the baking sheet or a tin, skillet , score the ball of dough with a knife on top . if you have a small loaf tin you can use that to get a shaped loaf.
  6. you can use a 8 inch or 9 inch pan . preheat 230 degrees and bake at 230 C for 40 minutes or till done . the top will look browned and crusty . tap on the top , it will have a hollow sound. thats it.!
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