No Knead Whole Wheat Bread

No Knead Whole Wheat Bread

A no knead bread bake lies somewhere in between the timing of a multi day sourdough bake and a simple afternoon sandwich loaf bake. However, this style of baking bread is much less effort than either of those bread baking styles.

The long fermentation time results in a tasty grain forward round loaf (or boule) with a toothy crumb. This loaf is 50 per cent whole wheat flour, allowing for whole grain goodness while enjoying a lighter texture than a 100 per cent whole grain loaf.

A touch of sweet honey and the addition of sea salt work together to round out the flavour, creating a toothsome bread that is delicious with hearty soups like one pot lasagna soup, beef stew, or slathered with jam or honey.

What is No Knead Bread?

No knead bread is a (mostly) hands off method of bread baking that requires very little commercial yeast and a lengthy fermentation time.

The lengthy fermentation is essential to the biochemical formation of gluten strands and subsequent robust bread structure. It is unlike the traditional yeasted bread baking technique, where the gluten strands form because of the physical action of kneading.

NOTE: If a recipe contains the same yeast amount a loaf of sandwich bread contains (over 2 teaspoons!), doesn’t have a long fermentation period, and simply omits the kneading stage, it is NOT traditional no knead bread.

Simple Bread Ingredients

This no knead whole wheat bread recipe contains a mixture of all purpose and whole wheat flours in an equal ratio. This ratio produces a lighter loaf that still retains the whole wheat grain flavour.

• All Purpose Flour
• Whole Wheat Flour
• Yeast
• Honey
• Salt
• Water

The whole wheat flour in this loaf is a locally sourced whole grain organic flour that is freshly ground. It has a coarser texture and is higher in protein than all purpose flour. Please note that whole wheat flour from a grocery store will have a finer grind.

Though there is very little yeast in this recipe, it plays an important role in converting flour proteins into strands of gluten. Use instant dry yeast (not active dry yeast) in this recipe.

Instant yeast is 100 per cent active, and its behavior is consistent over time. Due to its small grain size, instant yeast will readily dissolve in the ambient moisture of a dough, eliminating the need for rehydration.

Honey is not necessary for this recipe, so you can leave it out if you need to. However, it helps to feed the yeast and keeps them happy. Happy yeast makes delicious bread!

Though instant dry yeast is tolerant of temperatures up to 130°F (54°C), I suggest you use room temperature water (or slightly warmer) when mixing up the dough.

Whole Wheat vs All Purpose Flour

In general, flour is the powdery food substance that remains after grinding hard and/or soft wheat varieties. The wheat kernels of each variety are comprised of three components: the endosperm, bran, and germ.

White, or all-purpose flour is essentially the ground endosperm, after the bran and germ have been removed. It is a combination of hard and soft wheat varieties, giving it an average protein level. White flour may be bleached or unbleached; the latter is preferable for baking that requires more structure such as yeasted breads.

Whole wheat flour is whole grain flour, meaning it contains all three grain components and is entirely ground from hard wheat. This high fibre flour produces heavier, denser baked goods, which is why it is often combined with all purpose flour in baking.

How to Make No Knead Whole Wheat Bread

To mix the dough, measure and place all recipe ingredients in the bowl of a stand mixer fitted with a dough hook. Mix them on low speed until they come together, stopping to remove the ball of sticky dough once or twice (this helps the dry flour at the bottom to become incorporated). Do not overmix.

Tidy the dough into a ball, place in a large bowl and cover the bowl with beeswax wrap or plastic wrap. Let the dough rise 12 hours or until it more than doubles in size (and bubbles can be seen on the dough surface).

Carefully remove dough from the bowl and place onto a clean countertop. Grab the side of the dough farthest away from you, stretch up (until you feel a slight resistance) then fold over the dough. Repeat on the right side of the dough, the side closest to you, and finally the left side, a total of four folds.

To pre-shape the boule, flip over the dough ball so that the smooth side is on top. Cup your hands around the ball and slide it slightly forward on the countertop. Rotate, and repeat until the dough is a neat ball. Let rest ten minutes then shape a second time.

Carefully slide a bench scraper under the dough ball then lift and flip it into in a well floured banneton (seam side up, smooth side down). Alternatively, line a medium bowl with a well floured tea towel and place the dough ball in there. Cover with beeswax wrap or a damp tea towel.

Cover and allow to double in size, approximately 1-2 hours.

How to Bake No Knead Bread

Preheat the oven (with the Dutch oven inside) until it reaches 450 F. When the oven reaches 450 F, cut a circle of parchment paper approximately the size of the bottom of your Dutch oven. Place it over the bread in the basket (or bowl).

To remove bread from basket/bowl, place a cutting board over the parchment paper, grab the basket/bowl with your thumbs and flip the whole thing over using a quick motion. Score the bread in your desired pattern with a sharp knife or bread lame.

Remove hot Dutch oven from your oven and carefully lower the boule into the pot (by holding onto the parchment paper). Cover and bake for 15 minutes. Remove the lid and bake for another 25 minutes. Baking time may vary from oven to oven.

Remove the golden-brown crusty bread from the Dutch oven and place on a wire rack to cool. Allow to cool completely before slicing for best results.