This no-knead whole wheat bread delivers tender, homemade loaves without the labor of traditional kneading. Active dry yeast and warm water do the work while you rest.
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In large bowl, mix whole wheat flour, sugar, salt and yeast. Add water, butter and eggs; beat with electric mixer on low speed 1 minute to moistened ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.
Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)
With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until double in size.
Heat oven to 375°F. Uncover dough; carefully slash tic-tac-toe pattern on each loaf top with serrated knife. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.
Cool loaves completely, then wrap tightly and store at room temperature up to 3 days, or freeze up to 3 months. Reheat wrapped loaf in a 350°F oven for 15–20 minutes.
Kitchen thermometer (for water temperature) · Stand mixer (optional; can mix by hand) · Baking sheets or Dutch oven
Correct. The yeast and time do the development work. Mix the wet and dry ingredients until combined, then let it rise—no kneading required.
Water between 120°F and 130°F activates yeast properly. Too hot kills yeast; too cold slows rising. Use a thermometer for best results.
Yes. After mixing, cover and refrigerate for up to 24 hours. Let it come to room temperature before final rise and baking.
Loaves should be golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190°F.
Yes, but reduce whole wheat flour and increase all-purpose. Whole wheat absorbs more water, so start with a 1:1 swap and adjust if dough is too dry.
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