Food recipes
No-Knead Whole Wheat Bread
No-Knead Whole Wheat Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic honey wheat flour, white, all-purpose, unenriched molasses water, bottled, generic salt, table wheat germ, c...
No-Knead Whole Wheat Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
molasses
water, bottled, generic
salt, table
wheat germ, crude
water, bottled, generic
butter, without salt
seeds, sesame seeds, whole, dried
Directions:
Preheat oven to 250F.
Sprinkle yeast over 2/3 cup lukewarm water and add honey.
The yeast should proof.
Warm flour in a 250F oven for about 20 minutes.
Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
Stir this into the flour.
Add salt, wheat germ, and 1 1/3 cups lukewarm water.
The dough will be sticky.
Butter a 9"x5" loaf pan and turn the dough into the pan.
No kneading is necessary.
(When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut.
But if you do this, don't bake it for 50 minutes.
That's too long.
I'll edit again once I figure that time out.
).
Sprinkle sesame seeds over the top.
Let rise to about 1/3 more.
(45-60 minutes).
Preheat oven to 375F.
Bake for 50 minutes until crust is brown.
Remove pan from oven and cool on rack for 10 minutes.
Remove bread from pan and cool completely on rack.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
molasses
water, bottled, generic
salt, table
wheat germ, crude
water, bottled, generic
butter, without salt
seeds, sesame seeds, whole, dried
Directions:
Preheat oven to 250F.
Sprinkle yeast over 2/3 cup lukewarm water and add honey.
The yeast should proof.
Warm flour in a 250F oven for about 20 minutes.
Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
Stir this into the flour.
Add salt, wheat germ, and 1 1/3 cups lukewarm water.
The dough will be sticky.
Butter a 9"x5" loaf pan and turn the dough into the pan.
No kneading is necessary.
(When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut.
But if you do this, don't bake it for 50 minutes.
That's too long.
I'll edit again once I figure that time out.
).
Sprinkle sesame seeds over the top.
Let rise to about 1/3 more.
(45-60 minutes).
Preheat oven to 375F.
Bake for 50 minutes until crust is brown.
Remove pan from oven and cool on rack for 10 minutes.
Remove bread from pan and cool completely on rack.