November 16, 2008

Easy No-Knead Whole Wheat Bread

This recipe is from the More-with-Less Cookbook (put out by the Mennonites). Rob has been using a Joy of Cooking recipe to make bread every once in awhile but he couldn't get it to rise properly. He tried this recipe yesterday and the bread rose wonderfully and tastes delicious!

3 c. whole wheat flour
1/2 c. sugar
2 T. salt
3 pkg. dry yeast
2 c. milk
1/2 c. oil
2 eggs
5-6 c. more flour

Combine the 3 cups of flour, sugar, salt and yeast. Heat 2 c. water along with milk and oil in a saucepan until warm. Combine dry ingredients, warmed liquids and 2 eggs. Beat at low speed until moistened. Beat for 3 minutes as medium speed. Stir in by hand 5 - 6 cups additional flour.

Use enough flour to form a stiff batter. Cover and let rise until double. Stir down and spoon into 2 greased 9x5" bread pans. Let rise 20-30 minutes. Bake at 375° F for 35 - 40 minutes.

Tastes great with butter and honey slathered on top.


  1. It looks a bit it a dense bread? (Not that I mind that at all...)

  2. well, i don't know. i suppose it depends on what you mean by dense bread. if you're comparing it to the fluffy wonder type stuff then yeah, it's dense. but compared to the bread i usually buy at the store, it's about the same... maybe a little denser but not a whole lot.

  3. wish I had yeast on hand, but will get some and try it and report. mom

  4. Hello and thanks for the great post, whole wheat bread recipe

    I am from Australia and had to convert this recipe into metric measurements. So I thought I would add it to your page just in case there are others looking for the metric conversion. Thank you kindly for the recipe I am a big lover of bread of any kind.

    3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
    ¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
    1¼ teaspoons (8 grams) salt
    1 1/2 tablespoons vital wheat gluten
    2 cups minus 1 tablespoon (430 grams) water
    Cornmeal or wheat bran as needed

  5. I am not an experienced bread baker and would like to try question, when you say 5-6 cups more flour, is that more wheat or do I also use regular, which is what I have seen in other bread recepes? Thanks

  6. At those amounts I'd prefer a weight measure rather than volume since flour can be compressed or aerated.

  7. i would say use more of whatever kind of flour you're using.

    just remember that this is going to be kinda goopy. my mom tried making this once and thought it was too wet, so she kept adding more flour. ... it came out pretty rock solid.

  8. When the recipe calls for 5-6 c.more flour, is it whole wheat?


  9. i'm pretty sure that when i saw the original recipe, it called for white flour. but we grind our own grain, so i always use whole wheat in whatever i'm making. i'm sure it comes out just fine either way.

  10. I have made this recipe for years and absolutely love it. It is much lighter if you use unbleached white flour as the " 5-6 more cups". You can use whole wheat but then you have a very *very* dense loaf; perhaps too much for some. :)

  11. Hey Meg,

    So this recipe will be tested out this morning...if I hear back from you in time :) I see that your recipe calls for milk but in the directions it also calls for 2 cups water. So I want to make sure I am reading it correctly...2 cups water AND 2 cups milk

  12. to be honest, this is a recipe rob has made. i don't think i've done this one. i do the other no knead. but i think it's from the More with Less cookbook. (if you don't have this cookbook, you should get it. it's all about doing what you're trying to do this year. it was the first cookbook that i read like a book. i even highlighted sections.)

    yup, just checked the recipe and it definitely calls for both.


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