Tuesday, March 29, 2011

Best NO-KNEAD Whole Wheat Bread Recipe!

This is absolutely the easiest way to make homemade bread! Beacause unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl and scooped into a bread pan.  An hour later, the dough is ready to pop in the oven.  The result is a dense, moist, easy-to-slice loaf.  Easy peasy!

   1 cup lukewarm water
    1/4 cup orange juice
    1/4 cup melted butter
    3 tablespoons molasses or maple syrup
    2 teaspoons instant yeast
    1/4 cup nonfat dry milk
    1 1/4 teaspoons salt
    3 cups whole wheat flour (white whole wheat preferred)


1) Heavily grease an 8 1/2" x 4 1/2" loaf pan.  This loaf tends to stick, so be sure to grease the pan thoroughly.
2) Combine all of the ingredients in a large bowl.  Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here.  You should have a very sticky dough.  It won't be pourable, but neither will it be kneadable.  Scoop it into the prepared pan.
3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 - 90 minutes; it should rise just to the rim of the pan. While the dough is rising, preheat oven to 350 degrees.
4) Uncover the dough, and bake it for about 40 - 45 minutes, tenting it with aluminum foil after 20 minutes.  The bread is done when it's golden brown on top.  Remove it from the oven, and after 5 minutes turn it out onto a rack.  Brush with melted butter, if desired, to keep the crust soft.  It you can wait, cool the bread completely before cutting it. 

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