No-Knead 100% Whole Wheat Bread Recipe

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If you've never baked yeast bread, but want to learn how, this is the loaf to start with. Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. An hour later, it's ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches. Or spread thin slices with flavored cream cheese; the extra fiber in the bread will assuage any guilt you feel about the richness of the cheese!—Taste of Home Cooking School
TOTAL TIME: Prep: 10 min. + rising Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + rising Bake: 40 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup warm water (110° to 115°)
  • 1/4 cup orange juice
  • 1/4 cup melted butter or vegetable oil
  • 3 tablespoons molasses
  • 3 cups King Arthur White Whole Wheat Flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons active dry yeast
  • 1-1/4 teaspoons salt
  • Additional melted butter, optional

Directions

  1. Generously coat an 8-in. x 4-in. loaf pan with cooking spray; set aside. In a large bowl, combine water, orange juice, melted butter, molasses, flour, dry milk, yeast and salt; beat on high for 3 minutes (dough will be sticky). Spoon dough into prepared pan.
  2. Cover pan with lightly greased plastic wrap; let rise 60-90 minutes or until dough rises to the top of the pan.
  3. Remove plastic wrap. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cool in pan 5 minutes before removing to a wire rack to cool completely. Brush with additional melted butter if desired. Yield: 1 loaf (12 slices).
Originally published as No-Knead 100% Whole Wheat Bread in Taste of Home Cooking School Collection Winter 2009, p41

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MY REVIEW
Reviewed Feb. 8, 2010

"Very moist, a hit with my hubby and kids!"

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