Monday, June 18, 2007
No-Knead Whole Wheat Bread
7 1/2 cups whole wheat flour
2 tablespoons dry yeast
4 cups warm water
1 tablespoon honey
1/4 cup molasses
Place flour in a large bowl and place in a warm oven
for about 20 minutes to warm flour and bowl. If it
is a gas oven, the pilot light will give sufficient heat;
if electric, set at lowest temperature.
In a small bowl, dissolve yeast in 1 cup warm water
and then add honey. Let sit until it begins to foam
(i.e., proof yeast and honey mixture).
Mix molasses with 1 cup warm water.
Combine yeast mixture with molasses mixture and
add to flour. Add enough warm water to make a
sticky dough, about 2 cups.
Butter 2 large loaf pans, at least 9 x 5 inches, or 3
small loaf pans, and place entire mixture directly into
pans. No kneading is necessary. Let rise in a warm
place for 1 hour.
Preheat oven to 400 degrees Fahrenheit.
Bake for 30 to 40 minutes, or until crust is brown.
Remove pans from oven and let cool on wire racks for
10 minutes. Remove loaves from pans and let cool
completely on wire racks before slicing.
Makes 2 large, or 3 small loaves.
Recipe reprinted with permission from Rodale Press.
Originally published in Rodale’s Basic Natural Foods
Cookbook, copyright 1984Labels: Bread, No-Knead, Whole Wheat
Posted by bluechillies ::
9:09 AM ::
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