Amy Joe Jim Bob - Recipes

Recipes are for sharing

Monday, April 03, 2006

Quick and Delicious (No-Knead) Whole Wheat Bread

Source: my friend, Samantha
Prep time: about 15 min.
Knead time: NONE!!
Rise time: two rises: 1½ hour rise, and 45 min. rise
Cook time: 45 min. to 1 hour

  • 3/4 c. sugar (can use 1/2 to 3/4 c. honey, instead)

  • 3 c. warm water

  • 41/2 tsp. yeast (if instant yeast, use slightly over 1 Tbsp.)

  • 1/3 c. melted butter

  • 1 egg

  • 1 Tbsp. salt

  • 8-9 c. whole wheat flour (freshly ground, if available)

  • Directions
    1. Combine sugar/honey, water and yeast in mixer. Let stand 4-5 min.

    2. Using regular mixing beaters, add melted butter and egg to yeast mixture, until egg is beaten.

    3. Add salt and 3 c. flour, and mix until flour is well incorporated.

    4. Add 3 more cups of flour and mix well.

    5. Add enough flour (2-3 c.) to make a soft, sticky dough. Will be very soft and sticky, but not so sticky that it sticks to your fingers.

    6. Place in large oil-coated bowl, cover with plastic wrap coated with cooking spray or oil, and allow to rise until doubled. (about 1.5 hours)

    7. Punch down dough with greased hands. (My boys LOVE this part!) Recover and let rise about 45 min., until doubled.

    8. Shape two large loaves, or one pizza crust and about 20 dinner rolls.

    9. To cook as loaves, bake at 325°F for 45 min. to 1 hour.
      To cook as pizza crust or rolls, bake at 400°F for about 15 min.


    • At 12:18 AM, Blogger Kimm said…

      Hi Amy,
      I tried your bread recipe today but it didn't come out right. It was more the texture of quick bread or sweet bread.

      It seems that since I have started using fresh ground wheat I have this problem. Any suggestions?


    • At 12:02 PM, Blogger Amy Howard said…


      Yes, I do have a suggestion...

      Try adding less not more whole wheat flour to the dough. On the last addition of flour to the recipe, it says to add just enough flour to make a sticky, non-kneadable dough. This is the key. If you add too much flour it while be a much heavier, dense loaf, wheras if you keep that last addition light then it usually comes out right and light.

      There also may be the additional problem of not mixing the earlier additions of flour enough to develop the gluten properly which is what holds the gas bubbles in and allows it to rise properly and give it the right texture. Your dough should have strands that are just about see through and that don't break too easily after that second addition of flour. This means that your gluten strands are developed properly.

      I hope that helps.

      I know I need to update this recipe blog desperately, so thanks for the comment and I hope your bread making efforts turn out well!



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