100% Whole Wheat No Knead Bread

⏱ 1245 mins 🍽 1 loaf, 14 serving(s) 🏷 Yeast Breads

This recipe is a fully whole wheat version of the classic no knead bread. It incorporates vital wheat gluten to help the dense flour achieve a good rise. The method involves a very long, slow fermentation of 12 to 18 hours, followed by shaping, a second rise, and baking in a preheated Dutch oven. The result is a rustic, hearty loaf with a crisp crust.

100% Whole Wheat No Knead Bread

Ingredients

  • 3 cups whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 1/4 teaspoon active dry yeast
  • 1/4 teaspoon active dry yeast
  • 2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons nonfat dry milk powder

Method

  1. Combine all the dry ingredients together in a large bowl.
  2. Activate the yeast by letting it proof for 10 min in half a cup of the total warm water.
  3. Mix the proofed yeast and all remaining water with the dry ingredients to create a rough, shaggy dough.
  4. Cover the bowl tightly with plastic wrap and leave the dough to rise undisturbed for 12-18 hours in a warm spot.
  5. The dough is sufficiently risen when its surface is covered with bubbles.
  6. Turn the risen dough out onto a work surface that has been dusted with flour.
  7. Fold the dough over on itself two times, then allow it to sit for 15 minutes.
  8. Move the dough to a floured tea towel, placing it seam side down. Put it in a clean bowl and let it proof again until it has doubled in size, which takes about 2 hours.
  9. Roughly 30 minutes before the second rise finishes, begin preheating your oven to 450°F with a Dutch oven inside.
  10. Carefully place the risen dough into the hot Dutch oven with the seam side facing up. Put the lid on and bake for 30 minutes. Remove the lid and bake for a further 15 minutes.
  11. Let the baked bread cool down fully before you slice it.

Nutrition (per serving)

Sodium173900 mg

Recipe details

CategoryYeast Breads
AuthorAshley Suzanne