No-Knead Wheat Bread
Enjoy hearty, wholesome wheat bread with a slightly sweet flavor from honey and molasses. Its crust is beautifully browned, and the crumb is tender yet chewy. Perfect for breakfast, sandwiches, or snacks, this no-knead loaf suits those seeking a nutritious, easy-to-make bread with rich, natural flavors.
Ingredients
Instructions
- Sprinkle yeast over lukewarm water and add 2 teaspoons honey. Leave to 'work' while preparing the dough.
- Warm the whole wheat flour in the oven at 250°F for 20 minutes.
- Combine molasses with 2/3 cup water.
- Combine the yeast mixture with the molasses mixture.
- Stir this into the warmed flour, then add salt, wheat germ, and 1 1/3 cups water.
- Dough will be sticky.
- Butter the loaf pan.
- Turn the dough into the pan.
- Smooth the dough in the pan with a spatula held under cold water.
- Sprinkle sesame seeds over the top of the loaf.
- Leave to rise in a warm, draft-free place until it reaches the top of the pan.
- Preheat oven to 400°F.
- Bake for 30 to 40 minutes until the crust is brown and sides are firm.
- Set the pan on a rack to cool for about 10 minutes, then remove the bread.
- Cool completely before serving.
Tips & Substitutions
For a lighter texture, consider adding 1/4 cup of vital wheat gluten to the flour. If you don't have wheat germ, you can substitute with ground flaxseed for similar nutritional benefits. Ensure the water temperature is lukewarm to activate the yeast properly. If you want to add flavor, try mixing in herbs or spices like rosemary or garlic powder.
Serving Suggestions
This no-knead wheat bread is delicious served warm with a pat of butter or alongside a hearty soup. It also makes excellent toast for breakfast, topped with avocado or nut butter. For a sweet treat, enjoy it with honey or jam. It pairs beautifully with Grandma's Easy Fruit Cobbler for dessert.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and freeze it for up to 3 months. To reheat, place slices in a toaster or wrap the whole loaf in foil and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of No-Knead Wheat Bread contains roughly 195 calories, with 2g protein, 12g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 711mg per serving (31% 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. Whole wheat flour offers a denser, nuttier taste, while all-purpose flour will give a lighter loaf. You may need to adjust the water content slightly since all-purpose flour absorbs less liquid.
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. Additionally, the internal temperature should reach about 190°F. It's essential to check for these signs to ensure your bread is fully cooked and has the right texture.
Can I add ingredients like nuts or seeds to this recipe?
Absolutely! You can enhance the flavor and texture by adding nuts, seeds, or dried fruits to the dough. Just fold in about 1/2 to 1 cup of your chosen additions after mixing the wet and dry ingredients, ensuring they’re evenly distributed throughout the dough.
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).