No-Knead-No-Fault Whole Wheat Bread
This wholesome whole wheat bread offers a hearty texture and rich flavor, perfect for healthy bread lovers and those seeking a simple, no-knead baking method. Its nutty taste and dense crumb make it ideal for breakfast, sandwiches, or snacking with butter or jam.
Ingredients
Instructions
- Place the whole wheat flour in a large mixing bowl and set it in the oven at the lowest temperature for 20 minutes.
- While the flour is warming, dissolve the dry yeast in 1 cup warm water.
- Add the honey to the yeast mixture and set aside.
- Dissolve the molasses in 1 cup water and set aside.
- Allow the yeast mixture to activate while the flour is warming.
- Combine the yeast mixture, molasses water, salt, and remaining warm water with the flour to form a dough.
- Mix until well combined and let the dough rise for about 1 to 2 hours or until doubled in size.
- Shape the dough into a loaf and place in a greased loaf pan or on a baking sheet.
- Bake in a preheated oven at 375°F (190°C) for about 35-40 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Tips & Substitutions
For a lighter texture, consider mixing half whole wheat flour with all-purpose flour. If you prefer a sweeter bread, increase the honey or molasses slightly. Ensure your yeast is fresh for optimal rise. You can substitute agave syrup for honey if needed. Remember, the dough will be sticky and wet; don't add too much flour during mixing.
Serving Suggestions
This hearty whole wheat bread is perfect for sandwiches or toasted with a spread of almond butter. It pairs beautifully with soups, stews, or a fresh salad. Consider serving it alongside Mammas Quick Dinner Rolls for a comforting meal. For a light snack, serve with a drizzle of honey or a slice of cheese.
Storage & Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No-Knead-No-Fault Whole Wheat Bread contains roughly 1433 calories, with 8g protein, 360g carbohydrates, and 1g fat. It is an excellent source of iron (127% of the Daily Value), potassium (106% of the Daily Value), and calcium (73% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2926mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bread flour instead of whole wheat flour?
Yes, you can use bread flour, but the texture will differ. Whole wheat flour provides more nutrients and a denser loaf. If using bread flour, you may need to adjust the water amount to achieve the right dough consistency.
How can I tell when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F (88°C) for a fully baked loaf.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast or insufficient warmth. Ensure your yeast is fresh and that you're using warm water, not hot. A good rising environment is a warm, draft-free area. Consider placing the dough in the oven with just the light on for warmth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).