100% Whole Wheat Bread, Plain and Simple (No-Knead)

5.00 (5)
⏱ 210 mins 🍽 4 1-pound loaves, 24 serving(s) 🏷 For Large Groups

This straightforward recipe yields four loaves of 100% whole wheat bread using a no-knead method. The dough is prepared in one batch and can be stored in the refrigerator for up to 10 days, allowing you to bake a fresh, warm loaf whenever you wish. The process involves a simple mix, a long rest, and baking on a hot stone with steam for a perfect crust. A honey variation for sandwich bread is also included. This method is adapted from the cookbook 'Healthy Bread in Five Minutes a Day'.

100% Whole Wheat Bread, Plain and Simple (No-Knead)

Ingredients

  • 7 cups whole wheat flour (31.5 oz or 910 grams)
  • 1 1/2 tablespoons yeast (.56 oz or 15 grams)
  • 1 tablespoon kosher salt (or 2 t fine table salt)
  • 1/4 cup vital wheat gluten (1 3/8 oz or 35 grams)
  • 3 3/4 cups warm water (30 oz or 844 grams)

Method

  1. In a 5-quart bowl or a lidded container that is not airtight, whisk the whole wheat flour, yeast, salt and vital wheat gluten together.
  2. Pour in the warm water and mix with a spoon, avoiding any kneading. You may need wet hands to incorporate the final bits of flour.
  3. Cover the container loosely and let the dough sit at room temperature until it rises and then collapses on top, which should take approximately 2 hours.
  4. You can use the dough right after this first rise, but chilling it makes it simpler to handle. Store it in a lidded, not airtight, container in the fridge for up to 10 days.
  5. When ready to bake, sprinkle flour over the chilled dough and cut away a 1-pound piece. Coat this piece with flour and shape it into a ball by pulling the dough surface to the bottom while turning it.
  6. Let the shaped loaf rest for 90 minutes, loosely covered with plastic, on a cornmeal-dusted pizza peel or parchment paper. If using fresh dough, rest for 40 minutes. A silicone mat or greased cookie sheet can be used instead.
  7. Thirty minutes before baking, heat your oven to 450F (230C). Position a baking stone on the middle rack and an empty metal broiler tray on a different rack.
  8. Just before the loaf goes in the oven, brush the top with water. Add a sprinkle of seeds if desired, then make parallel slashes about 1/4-inch deep with a serrated knife.
  9. Transfer the loaf onto the hot baking stone. If using a mat or cookie sheet, place that on the stone. Pour one cup of hot tap water into the broiler tray and shut the oven door promptly.
  10. Bake the bread for 30-35 minutes until it is firm and a deep brown colour. For loaves baked on a mat or sheet, remove it for the final third of the baking time to finish directly on the stone.
  11. Cool the baked bread completely on a wire rack before you slice it.
  12. For a honey whole wheat sandwich bread variation.
  13. Reduce the water by 1/2 cup and add 1/2 cup of honey. Bake a 2-pound piece of this dough in a loaf pan at 350F (180C) for 50-60 minutes.

Nutrition (per serving)

Sodium292900 mg

Recipe details

CategoryFor Large Groups
AuthorWish I Could Cook