Thursday, March 31, 2011

Recipe: No-knead Bread (whole wheat loaf)

I love the concept of baking bread, but I don't own a bread machine, and I find bread baking rather intimidating.  I have tried a different recipes for no-knead bread, and I have enjoyed them all - but I found that the 24 hour planning some of the recipes required were a bit much - and that meant that I couldn't manage loaf of bread quickly on a whim.  I also had yet to experiment putting it in a loaf pan, and using it as a sandwich/toast bread. I found a recipe on, for Chuck Hughes' No Knead Bread, which is a quick whole wheat recipe made in a bread pan, so I thought I would give it a shot. 
The bread was very delicious, and hearty - but mine didn't seem to rise enough - it was on the dense side(this seems to be a general theme with my bread baking.....I can never seem to get it to rise properly on baking - even when I follow the directions perfectly!). 
But even though I didn't get enough of a rise, it was still a tasty loaf, and so quick an easy to prepare that I thought I would share it.  I am going to keep playing with the recipe and see if I can get it to rise higher (since I never seem to get a good rise with any recipe, I think it is me, not the recipe - let me know how you fare!). I am publishing his original recipe, but I have made some changes in adding my own notes and comments.

Chuck Hughes' No-Knead Bread
Yield: 2 loaves


  • 3 cups very warm but not hot water
  • 1 tablespoon dry active yeast
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon vinegar
  • 3 cups white flour
  • 2 ½ cup – 3 cup Whole Wheat Flour
  • 1 tablespoon coarse salt
  1. Mix together in your large bread making bowl (I used my KitchenAid with the dough hook) and allow to bubble up and foam: The yeast, sugar and water. Wait a few minutes till yeast starts to work then add vinegar and oil
  2. Add the white flour cup by cup stirring well after each addition. Then add the whole wheat flour mixing in the salt at one point, cup by cup stirring well after each addition. This dough will still be a little bit wet and spongy.
  3. Cover with a damp tea towel and let rise in a warm place for 30 – 40 minutes or until it has doubled in size. (I put it in my oven, which I preheated to 175 degrees F, then turned off - when you open the oven to put the dough in, enough heat escapes to make it the perfect proofing temp)
  4. Using a big spatula, spoon out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (do not knead)
  5. With a knife make 2 or 3 diagonal shallow incisions in the loaves.
  6. Bake the loaves about 50 minutes @ 375 degrees F or until they are golden brown and crusty on top and sound hollow when tapped on the underside.
  7. Let sit if you can wait, for at least 5-10 minutes before slicing and serving with butter.
If you have ever wanted to make your own bread, this is a great recipe - because it is so easy and really doesn't take that long - give it a try and please share your results (especially if you get yours to rise properly when you bake it!).

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