No Knead Whole Wheat Bread

Baking bread is one of life’s true pleasures. The irresistible aroma and satisfaction of baking your own bread is second to none.

One of the simplest ways to enjoy a fresh baked loaf is through the no knead style of bread baking. This mostly ‘hands off’ method lies somewhere in between a multi day sourdough bake and a simple afternoon sandwich loaf bake in terms of time and effort.

What is No Knead Bread? No knead bread is a method of baking bread that requires very little commercial yeast and a long fermentation time. As the name implies, this style of baking bread is much less physical effort than other bread baking methods.

The lengthy fermentation is essential to the biochemical formation of gluten strands and subsequent robust bread structure. It is unlike the traditional yeasted bread baking technique, where the gluten strands form because of the physical action of kneading.

The long fermentation time results in a tasty grain forward round loaf (or boule) with a toothy crumb. This loaf is 50 per cent whole wheat flour, allowing for whole grain goodness while enjoying a lighter texture than a 100 per cent whole grain loaf.

Whole Wheat Flour is whole grain flour, meaning it contains all three grain components and is entirely ground from hard wheat. This high fibre flour produces heavier, denser baked goods, which is why it is often combined with all purpose flour in baking.

If you are trying to include more whole grains in your diet, why not give this No Knead Whole Wheat Bread a go? The dough mixes up in less than five minutes, allowing you to get on with your day or get a good night’s sleep.

Once the initial fermentation is done, simply shape, proof, and bake it. The recipe requires a bit of scheduling; however, the result is a gorgeous golden crusty rustic boule of bread with a toothy, yet tender crumb. Happy baking!