March 28, 2006


No Knead - No Fault 100% Whole Wheat Bread

Here is an easy, tasty bread using no white flour and no white sugar. I found it on Bob's Red Mill. It's easy because there is no kneading. It has a moist texture and is not too heavy. It's very delicious and was a nice addition to Sunday's dinner of Cornish game hens stuffed with a rice pilaf and a side of roasted beets. Yields 2 loaves.

7-1/2 cups Whole Wheat Flour
2 Tb Yeast, Active Dry
3-1/2 to 4 cups Warm Water (110 degrees)
1/4 cup Vegetable Oil (we used olive)
2 Tb Honey
4 Tb Molasses
2 tsp Sea Salt

Place flour in a large mixing bowl in the oven at the lowest temperature for 20 minutes. Meantime, dissolve yeast in one cup warm water. Add honey to the mixture and set aside. Our yeast mixture grew straight up like a yeast silo. I thought it would bubble over but it just kept getting taller. Dissolve molasses in one cup warm water - set aside. When the flour has warmed, combine yeast and molasses mixtures and oil then add it to the flour along with the salt. Stir the mixture vigorously - do not knead. Slowly add enough of the remaining water to produce a very sticky dough. Oil 2 bread pans. Place the sticky mixture into the pans filling them between 1/3 and 1/2 full. Let dough rise for 1 hour. Preheat oven to 375. Bake loaves 35-40 minutes. Crusts turn a dark golden brown. Remove from oven. Cool in pans for about 20 minutes. Loosen the loaves by running a knife around their edges. Turn pans upside down and remove the loaves. Allow to cool on a wire rack. We added rolled oats and flax seed. You could also top with any number of seeds using an eggwash.

Tower of yeast.

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