One Hour No-Hands Bread
A hearty, wholesome no-hands bread with whole wheat and wheat germ, perfect for quick homemade loaves with a slightly nutty flavor and easy preparation.
Ingredients
Instructions
- Preheat the flour and wheat germ in a 350°F oven for 10 minutes in a small bowl of an electric mixer to prevent cooling when transferred.
- Add the liquid ingredients from the blender to the dry ingredients in the bowl.
- Mix at the lowest speed for two minutes until the dough develops gluten and becomes stringy.
- Scrape the dough from the beaters and bowl into a buttered 9 x 4 x 3-inch pan.
- Place the pan on the back burner of the electric range to rise for 10 minutes, or in a warm place or a pan of warm water.
- Bake at 325°F for approximately 30 minutes until golden and cooked through.
Tips & Substitutions
To enhance flavor, consider adding herbs or spices like garlic powder or rosemary to the dough. If you don't have whole wheat flour, you can substitute with all-purpose flour but adjust the liquid slightly. For a sweeter loaf, increase the honey. Make sure your yeast is fresh for optimal rising, and you can use an instant yeast variety if that's what you have on hand.
Serving Suggestions
This bread is delightful on its own or toasted with butter. It pairs beautifully with soups or salads, making it perfect for a light lunch. For a special treat, serve it alongside spreads such as cream cheese or jam. You can also use it for sandwiches, perfecting your favorite fillings or even trying it with a slice of Easy-D-Fudge for dessert.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, wrap the bread in foil and place it in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of One Hour No-Hands Bread contains roughly 33 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 541mg per serving (24% 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 a different type of flour?
Yes, you can substitute whole wheat flour with all-purpose flour. However, keep in mind that the texture and flavor may change slightly. For a gluten-free option, try a gluten-free baking blend, adjusting the liquid as necessary to achieve the right dough consistency.
What if my bread doesn't rise?
If your bread doesn't rise, it could be due to inactive yeast. Ensure your yeast is fresh and check the water temperature; it should be warm but not hot. Also, give the bread enough time to rise in a warm place, as a cooler environment can slow down the process.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and has a hollow sound when tapped on the bottom. You can also use a toothpick inserted in the center; it should come out clean. If you prefer a softer crust, cover the bread with a kitchen towel as it cools.
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).