No Knead Wheat Bread Recipe
My Baking Addiction no knead wheat bread recipe brings a homemade touch to the table using whole wheat flour, all-purpose flour, yeast, warm water, olive oil, an egg, salt, and maple syrup or honey.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- 9×5 inch loaf pan
- Oven
- Cooling rack
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet instant yeast 2¼ teaspoons
- 2 cups warm water not hot, about 110°F/43°C
- 2 teaspoons maple syrup or honey
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon extra virgin olive oil
Instructions
Wake up the yeast (if you’re not using instant yeast):
- Pour the warm water into a large mixing bowl and stir in the maple syrup or honey. Sprinkle the yeast over the top and let it sit for about 5 minutes. You’ll know it’s ready when it looks a little foamy. (If you’re using instant yeast, just skip this step and mix it right in with the flour later.)
Mix the dry stuff:
- Add both the whole wheat and all-purpose flour to the same bowl, along with the salt. Use a wooden spoon to stir until everything is combined and no patches of dry flour remain. The dough will look a bit rough and sticky that’s exactly how it should be.
Add the egg and olive oil:
- Crack in the egg and pour in the olive oil. Mix everything together until the dough starts to come together and looks a little smoother. It’ll still be sticky, but don’t worry about that.
Let it rise (first rise):
- Cover the bowl with a clean kitchen towel or plastic wrap. Leave it at room temperature for about 1½ to 2 hours, until the dough has doubled in size and looks puffy with bubbles on top.
Get your pan ready:
- Lightly grease a 9×5-inch loaf pan with olive oil. Use a spatula to scrape the dough into the pan and spread it out evenly.
Let it rest again (second rise):
- Cover the pan loosely and let it sit for another 20–30 minutes while you preheat your oven to 375°F (190°C). The dough should puff up a bit more during this time.
Bake it:
- Put the pan in the oven and bake for about 35 minutes, until the top turns golden brown and the loaf sounds hollow when you tap it. Take it out of the oven and let it cool in the pan for about 10 minutes. Then, remove the bread and place it on a cooling rack.
Cool completely before slicing:
- Resist the urge to cut into it too soon let it cool all the way so the texture sets properly. Then slice and enjoy!
Notes
For added texture and flavor, I sometimes incorporate seeds or grains into the dough. Sunflower seeds, flaxseeds, or rolled oats make a delightful addition and add nutritional value.