No Knead Whole Wheat Bread Recipe

This an easy homemade No Knead Whole Wheat Bread Recipe is perfect for those first time bakers who want to make it themselves with healthy whole-wheat flour.

Is there anything better than the smell of a fresh loaf of bread?

No Knead Whole Wheat Bread Recipe

Such a wonderful recipe with simple ingredients and a great way to make delicious bread right at home.

This great bread recipe doesn’t take much prep time or expensive ingredients and the best thing is that it comes together quickly and is ready to eat in just over an hour, with just a few minutes of hands-on time.

You’ll save so much time and there is no need to knead bread with this easy bread recipe, I think that’s what we love most about it!

Ingredients

• 1/3 cup olive oil
• 1/3 cup honey
• 2 1/2 cups hot tap water
• 3 tablets vitamin C, crushed
• 1/4 cup gluten
• 5-7 cups of whole wheat flour
• 4 heaping tablespoons of yeast
• 1 tablespoon salt
• 1/4 cup oatmeal (optional)

Instructions

1. Preheat over to 180 degrees. Spray two loaf pans with Baker’s Joy, or Pam nonstick spray.

2. In a stand mixer combine olive oil, honey, water, vitamin C, gluten, and 1 1/2 cups whole wheat flour. Mix on medium speed until batter-like, 2 minutes.

3. Add yeast and mix for 1 minute.

4. Add salt and mix for an additional 1 minute.

5. Continue to add flour, 1 cup at a time, until the dough cleans the sides of the large bowl, 2 1/2 – 5 cups.

6. Take the dough out of the mixer and allow the bread dough to rest on an oil-covered surface for 5-10 minutes.

7. Shape the loaves and put them into prepared loaf pans, seam side down. Wet the tops with water and sprinkle oats on top.

8. Put loaf pans into the oven and let rise for 10 minutes.

9. Do not open the door, and increase the oven temperature to 350 degrees. Bake for 20-30 minutes, or until the top of the dough is golden brown.

10. Remove bread from the loaf pan and cool it on a wire rack.

You can make 4 smaller loaves by using mini loaf pans.

Tips for making this easy no-knead wheat bread

• Rinse, do not wash, your pans for a well-seasoned loaf pan.
• Measure your olive oil in a measuring cup first, and then add the honey. The honey will not stick to the oil-covered cup!
• To get just the right temperature for the tap water, I use water that is a smidge cooler than what is too hot to touch. Do not use room temperature water.
• I grind my own whole grain flour from winter white whole wheat. Don’t have the special equipment needed to do that? Try Bob’s Red Mill whole wheat flour.
• Keep your active dry yeast in the freezer for fresh yeast every time.
• Salt should always be the last ingredient to add to bread dough, as it can kill the yeast if added too soon.
• Do not open the door until the bread is done.
• Try topping your bread with things like sunflower seeds, sesame seeds, or poppy seeds.
• The amount of flour that you add to get the bread to the right consistency will depend on the moisture in the air. The best way to gauge if it is enough is to watch to see when the dough cleans the sides of your large mixing bowl. This will insure that you don’t add too much flour.
• Store your whole wheat loaf in a plastic bag or in an airtight container for fresh bread the next day. This delicious bread also makes great french toast.

This really is the easiest bread recipe! It also makes a wonderful gift to bake for neighbors and friends. I love to wrap homemade bread in plastic wrap and then wrap it up in pretty a pretty kitchen towel or linen, wrap it in a bow and tuck a wooden spoon under the ribbon. An instant gift that anyone would love!

Looking for other wonderful recipe ideas? We love this bread topped with our easy homemade 7 Layer Greek Dip appetizer. Make sure to try our chocolate bark recipe or our chocolate raspberry muffins!