The dough will be somewhat stiff. So to get it into the pan, first pat and coax it into a rectangle shape a little smaller than the pan, smoothing out the cracks and holes as you work. Then transfer the rectangle to the pan and use the back of your hand to gently press the dough into the pan.
1791 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 344 grams carbohydrates; 47 grams dietary fiber; 32 grams sugars; 81 grams protein; 1870 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Cracked Wheat' Bread Recipe
I used 1 cup of bread flour and 2 1/2 cups whole wheat (both King Arthur Brand) and the bread was fantastic. It took 3 hours in a proof box at 75 degrees for the first rise and 1 1/2 hours for the second rise but definitely worth the time and when I preheated the oven I put a sheet pan in the bottom and threw in 1/2 cup of ice when I put the bread in for steam. Great flavor and none of the 'cardboard' texture whole wheat usually has.
I’m going to try and based on comments make it at least 2 tsp of yeast, 2 tablespoons of honey and do 2/3 wheat to white flour. And I’m going to let the bread machine do it…yes. I cheat. (Only to mix and rise…I always form, let rise again and bake in the bread pan). The additional gluten should help the texture. I’ll let you know how it does.
I just made this bread and it is very good! I added about a 1/3 cup of sugar and made a round loaf which I baked in my round Pyrex bowl. I also used 25 grams of solid yeast, which is how yeast is sold in Spain. I'll try to paste a photo.....didn't work, sorry!
New York Times No Knead Bread
I added 1/4 cup Bob’s Red Mill gluten flour, suspecting my whole wheat would not produce enough gluten to trap the CO2 from yeast. I also used a stick of melted butter and a sprinkling of kosher salt. I started the yeast in a cup of warmed milk to which I’d added a tablespoon of sugar. When it was foamy, I stirred all this together with a fork then finished with flour dipped hands. I let rise for an hour then kneaded and let rise again. Good result.
I just made this with 2tsp yeast and warm milk, mixed by hand, and proofed in the instant pot (bowl-in-pot, turned on ‘keep warm’ low for about 20-30 min, then turned off and kept the lid on to rise for about 90 min maybe?). It rose beautifully! I only have a smaller loaf pan so I cut some dough off and made mini cinnamon rolls so the rest of the dough would fit in the pan. It was soft like regular bread dough, I’ll definitely make it again! Oh and I added a little millet for crunchies.
After reading all the notes about the minimal rise of the dough, I decided to use a trick from the Instant Pot community and used my 3 qt on the 'keep warm' setting to proof the dough. I placed the dough in a greased metal bowl on top of a trivet in the pot, set the 'keep warm' temp to the middle temp setting and let it proof for 2 hrs. The dough behaved exactly as described in the recipe when done this way, and turned out really well!
Sourdough Ny Deli Rye Bread
Mine didn’t rise either. I thought that the warmth of food processor would work but I should have followed my gut and added yeast to warm milk. Will try again because I’m really bored.
Made as directed--was a disaster. the recipe, even when i read it, i feared was not right. Whether it was the temperature of the water or mix of ingredients, it is a poor recipe. not sure how much it was tested before being sent out to the world. A waste of scarce resources in this stay-at-home COVID-19 situation.
What the recipe (faithfully followed) produced was by no means a sandwich bread. Very dense; little if any rise. Banished. Adding injury to insult, I burned my forearm removing the pan from the oven. Can’t blame the recipe for that.
Whole Wheat Date Bread Recipe
Three hours and NO rise at all. I know it wasn’t my yeast as I made white bread at the same time. Disappointed.When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don’t really need to bake as often, but I’ve never gotten bread quite like this grainy loaf in a bakery. Make it on a weekend when you’re at home for a while. There’s only about 15 minutes of active work, but the bread requires several rises. Although I call it cracked wheat bread, I use bulgur, which makes a lighter, moister bread than cracked wheat.
278 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 9 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
The Whole Grain Grail: A Sandwich Bread With Mass Appeal
I use the No Knead recipe the make a similar bread. One cup white flour one cup whole white wheat flour and one cup bulgur wheat that I grind in a small spice grinder. I leave out the sugars but add a small amount of ground nuts or seeds. Also works well with rolled oats ground in my spice grinder. So good and easy,
At 55 minutes it was looking kind of dark so I took it out of the oven. I would bake it the full hour next time. It was done but could have used that last 5 minutes. It's nice and dense and chewy. And healthy. The only thing I would change is that I would use more salt. It's a bit flat tasting. I'd also like to play with adding different whole grains. I thing the recipe can handle it. I didn't mind the extra steps the recipe requires. Making the sponge was fun. Glad I found this recipe.
Added steel cut oats (1/2 cup) cooked in 2 cups of water, and added the oats, bulgur, and millet (2/3 cup) after the sponge rises.
Whole Wheat Chocolate Chip Loaf Cake Recipe
Exactly what I was looking for, a toothsome loaf good for peanut butter, grilled cheese or a hunk of bread with soup or cheese.
Just made this today and it was excellent. I followed the recipe exactly except for the honey because I didn’t have any. Will definitely make this again.
Made 1.5 X recipe in large KA mixer. Used 1 TB instant yeast. Added 1/8 tsp citric acid. Dough rose like gang busters. Hard work for mixer. Tried sprinkling tops w/ rolled oats after 2nd egg wash but not much stuck.
Simple Crusty Bread
This is good tasting bread. Very compact loaf. It slices easily. It took almost two hours for the sponge to rise. Maybe my yeast was old but it was still within the use date.This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn’t rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent. —Mark Bittman
224 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 7 grams protein; 147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Overnight No Knead Dutch Oven Bread » The Practical Kitchen
Typical bread flour reacts better with yeast which helps to create more gluten and more rise in breads. The bran and germ present in whole wheat flour makes it harder for the dough to rise thus creating a denser loaf. If you want more rise, replace half the whole wheat with bread flour and adjust the water (you should use less).
This is a fantastic recipe if you like a nice sturdy ready. Very flavorful and satisfying, extremely easy to make. I'm on my sixth loaf now, every one has come out perfectly. Good for sandwiches and toasting, plus a decent shelf life.
I agree with Sarah -- this isn't the greatest recipe for no-knead whole wheat bread. Search instead for the Speedy No-Knead Bread recipe and use the whole wheat/rye recipe posted by Christine Staples under the notes. You will need
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