Homemade No-Knead Whole Wheat Bread This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe!  I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right?? Below is the No Knead Bread recipe from her website (my alterations are italicized): Ingredients 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day) 1/4 teaspoon instant yeast 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) 1 1/2 cups warm water Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet) Instructions Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter-top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will!  Homemade No-Knead Whole Wheat Bread This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe!  I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right?? Below is the No Knead Bread recipe from her website (my alterations are italicized): Ingredients 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day) 1/4 teaspoon instant yeast 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) 1 1/2 cups warm water Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet) Instructions Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter-top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will!  Homemade No-Knead Whole Wheat Bread This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe!  I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right?? Below is the No Knead Bread recipe from her website (my alterations are italicized): Ingredients 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day) 1/4 teaspoon instant yeast 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) 1 1/2 cups warm water Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet) Instructions Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter-top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will!  Homemade No-Knead Whole Wheat Bread This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe!  I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right?? Below is the No Knead Bread recipe from her website (my alterations are italicized): Ingredients 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day) 1/4 teaspoon instant yeast 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) 1 1/2 cups warm water Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet) Instructions Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter-top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will!  Homemade No-Knead Whole Wheat Bread This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe!  I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right?? Below is the No Knead Bread recipe from her website (my alterations are italicized): Ingredients 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day) 1/4 teaspoon instant yeast 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) 1 1/2 cups warm water Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet) Instructions Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter-top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will!  Homemade No-Knead Whole Wheat Bread This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe!  I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right?? Below is the No Knead Bread recipe from her website (my alterations are italicized): Ingredients 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day) 1/4 teaspoon instant yeast 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) 1 1/2 cups warm water Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet) Instructions Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter-top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will! 

Homemade No-Knead Whole Wheat Bread

This was my first time ever HAVING or MAKING homemade bread!  I was so excited because I’ve read so many great things about homemade bread.  From the taste, to the freshness, to the smell that you get in the house while it bakes, I wanted to experience it all.  So I finally mustered up the courage to try it out.  I’m not going to lie, I was pretty intimidated because I don’t have a stand mixer to knead dough and my hand mixer can barely mix up the beginning stages of a cookie batter.  I was so glad that I had ran into this no-knead recipe.  I was pretty nervous about how it would turn out because I had never heard of such a thing!  I always thought, oh yeah, making bread?  I either need a KitchenAid or an all mighty breadmaker.  Nope, not with this recipe! 

I found this recipe over at SteamyKitchen, she has fabulous recipes and tips on her site.  Oh did I mention?  To show how simple this bread recipe is, she had her 4 yr old (at the time) do a step by step pictorial to prove just how simple this recipe really is!  When I saw this post and her 4 year old making bread, I knew this was the recipe that I had to try for my first ever homemade bread.  I mean, how can I mess this up right??

Below is the No Knead Bread recipe from her website (my alterations are italicized):

Ingredients

  • 3 cups bread flour (I didn’t have bread flour and I ran out of normal all purpose flour so I just used all purpose whole wheat flour..I was really nervous about this but I figured if it doesn’t work, I’ll just try again another day)
  • 1/4 teaspoon instant yeast
  • 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
  • 1 1/2 cups warm water
  • Covered pot - five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven (I didn’t have anything that could go into the oven at that temperature so I just baked my bread on a cookie sheet)

Instructions

  1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess.

  2. Cover with plastic wrap and let sit 12-20 hours on counter-top.

  3. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick.

  4. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours.

  5. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

  6. Bake: Your dough should have doubled in size. Remove pot from oven.

  7. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn’t matter which way it lands. Shake to even dough out.

  8. Cover. Bake 30 minutes.

  9. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F.

  10. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

What you get after all of this waiting is a house smelling of freshly baked bread!  This bread comes out crusty but with a soft center.  I really think if I would have used bread flour or even normal all purpose flour and not whole wheat flour, my bread would have came out even softer and more tasty!  I will have to follow the recipe exactly as stated next time.  But then again, I will find any reason to eat white bread ;)  I try not to, but if I can find a reason to, I will! 

  1. Date Posted Icon 16th February 2012
  2. Notes Icon Notes: 1
    3. Tags Icon #food#bread#baking#homemade#whole wheat#dough#photography#yum#nom nom
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