Last updated on January 26th, 2012
WHY DO I LOVE this recipe for 100% whole wheat bread? First, because it involves no more work than dumping 7 ingredients into the bowl of an electric mixer. It produces a firm, easy-to-slice loaf, one which is ideal for sandwiches, toast and even French toast. Lastly, unlike other so-called “whole wheat” breads (which are usually 50-percent white, refined flour), this one is packed with both nutrients and fiber.
No-Work, No-Knead Whole Wheat Bread
Adapted from the King Arthur Flour Company
3 cups whole wheat flour
1 packet (1/4 oz) active dry yeast
1 cup warm (not hot) water
1/4 cup orange juice
4 Tbs honey
1/4 cup powdered milk
4 Tbs unsalted butter (melted)
Special equipment: an electric mixer, outfitted with the paddle attachment; a bread pan (9″ x 5″ x 2 1/2″), thoroughly coated with vegetable spray; plastic wrap (spray this, too); a kitchen towel
Making the dough – Pour all ingredients into the bowl of the electric mixer. Blend on low speed for 30 seconds, then on high speed for 3 minutes. The dough will come clean from the bowl and mass onto the paddle attachment.
Rising – 1 1/2 to 2 hours – Scrape the dough from the paddle and spread it, with your fingers, into the bread pan. Loosely cover the pan first with the plastic wrap, and then with the kitchen towel. Set the pan some place away from drafts for 1 1/2 – 2 hours, or until the dough rises to the top of the pan.
Baking – 35 minutes at 350F – Remove towel and plastic wrap, set the bread on the middle rack of the preheated oven, and bake it for 35 minutes. Let cool for 5 minutes, then unmold onto a wire rack.
Serving – Although tempting to serve this bread while warm, you’ll get better slices if you let it cool completely first. Then you’ll get firm, clean slices which are ideal for sandwiches. This bread is terrific for toasting, too.
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