This is the EASIEST method for making Whole Wheat Bread! This recipe for No-Knead bread is made without special equipment, only a few minutes of prep and produces the most delicious hearty, rustic bread.
Not only is this Dutch Oven Bread incredibly easy to make, but it is also one of my favorite bread recipes. It toasts up perfectly but is divine when served with a smear of butter next to homemade Potato Corn Chowder or Lasagna Soup.
I am a bit of a bread snob. I want hearty, rich, and crusty bread that is full of flavor and texture and worthy of every calorie consumed.
Seeded Cranberry Dutch Oven Bread — The Old Mill
And friends, this No-Knead Dutch Oven bread not only meets my high standards for bread, but it is also the EASIEST bread recipe to make.
Crusty on the outside and tender on the inside. It reminds me of a fresh loaf of bread that I would pick up from an expensive bakery. Instead, it is something I made with a few simple staples and hardly any effort at all--FOR PENNIES!
This is a great starter recipe for homemade bread. It is simple, easy, and delicious! I hope you give a try and enjoy!
No Knead No Dutch Oven Bread, No Dutch Oven
This recipe for No-Knead bread is made without special equipment, only a few minutes of prep, and produces the most delicious hearty, rustic bread.
How to Tell When Bread is Fully Baked: You will know your bread is done cooking when it reaches a temperature on an instant-read thermometer of 207-209 degrees.
Dutch Oven Pan: Anywhere from a 3.5 to a 6-quart dutch oven with a lid will work to bake this bread. I use a 4.5 quart myself.
Artisan Dutch Oven Semolina Bread
Flour: Whole white wheat flour will produce lighter bread while still being full of whole grains, than if you use whole wheat flour. If you opt to use all-purpose flour you will need to use 4 cups instead of 3 ¾ cups. It is best to scoop your flour into a measuring cup with a spoon to ensure you don't use too much flour.
Storage: To store, let the bread cool to room temperature and then wrap it in plastic wrap and foil or place it in an airtight container. Use within 3 days or freeze.
Prevent Sticking: If your pan is high-quality, you should have no issues with the dough sticking to the pan. However, some people have reported this issue. To prevent this from happening, use parchment paper, or be sure to dust your bread with flour before transferring the bread dough to the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread is baked at.
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Calories: 130 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 1 g | Sodium: 388 mg | Potassium: 145 mg | Fiber: 4 g | Calcium: 13 mg | Iron: 1.4 mg
Hi, I am Kristen, creator of A Mind Full Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.Whole Wheat No-Knead Bread is a healthy version of the classic no-knead bread made with whole wheat flour. Add nuts and seeds for more texture!
My current favorite breakfast consists of two slices of this Whole Wheat No-Knead Bread topped with sliced avocados, sprinkled with salt and garlic powder. It's so good and so easy and much tastier than oatmeal right now. I love making the No-Knead Bread because it's pretty much hands-off yeast bread but this whole wheat version is currently on rotation here. I have been using whole wheat flour more lately, even in our pizza dough recipe, and we love it.
Clean Eating Dutch Oven Bread Recipe
This Whole Wheat No-Knead Bread is easy and delicious! It's a great way to limit white flour amount in your diet and skip buying a white sandwich bread. You can add nuts and seeds to give it more texture and enjoy with a generous amount of peanut or almond butter and this chia jam. So tasty!
To make a tasty whole wheat no-knead bread, I used two cups of whole wheat flour and one cup of all-purpose flour. Stir in yeast, water and salt until the dough is shaggy and sticky. Cover the bowl with saran wrap and leave to rise in room temperature for 8 to 24 hours. Next, lightly flour a sheet of parchment paper, form the dough into a ball and let rest when your oven is preheating. Bake the bread in a cast iron Dutch oven with lid for 30 minutes, then uncover and bake until the top is golden brown.
It is recommended to let a yeast bread (and any kind of bread for that matter, even sweet quick bread) to cool completely before slicing. Otherwise, the crumb will be sticky and not cut nicely.
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I love using my Le Creuset Round Dutch Oven to make this bread. It's perfect not only for cooking soups and chili!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM ! Tag me @ so I can check it out and leave a comment! 😀
Calories: 258 kcal | Carbohydrates: 54 g | Protein: 9 g | Fat: 1 g | Sodium: 703 mg | Potassium: 212 mg | Fiber: 6 g | Calcium: 22 mg | Iron: 2.9 mg
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