I’ve been making this easy no-knead bread recipe for months now. When I say “no-knead” that’s slightly untrue as my son (who is a chef) has a KitchenAid stand mixer with a dough hook, and that does the ten minutes of kneading for me, I’ll add a link to the original recipe for you at the end of this post though as it’s pretty easy to follow if you don’t have a dough hook and have to push your sleeves up to get stuck in.
Easy No Knead Wholewheat Bread
Ingredients to make ONE loaf of deliciously light bread
- 280g warm milk
- 3 tbsp (45g) olive oil
- 2 tbsp (30g) honey
- 2 tsp (7g) dried yeast
- 2 teaspoons salt
- 210g strong bread flour
- 210g wholewheat flour (I use hodmedods organic)
- 3 tbsp seeds (optional)
Instructions:
Warm the milk, in the microwave.
Add the salt and the olive oil.
Add the honey and the yeast.
Using the KitchenAid stand mixer with a dough hook – Add the flour into the stand mixer bowl and pour in the milk and yeast mixture (and your seeds too if you fancy a seeded loaf) and mix on a low speed for two mins, whack the speed up to high and knead for 5 minutes.
Take the dough out of the bowl and shape it in your hands, pop it back in the bowl and cover with a damp tea towel, and leave somewhere warm to prove for at least an hour.
Line a bread pan with grease proof paper.
The dough should rise nicely in that time, turn it out onto a lightly floured surface and roll out to a small rectangle using your bread pan as a guide for size reference.
Roll up the bread bread into a sausage shape. Tuck the ends in and place it in the bread pan.
Preheat the over at 180°C.
Cover the dough in the bread pan with the dampened tea towel and leave to rise for up to two hours – no longer as the gluten structure weakens with over proofing and the dough will collapse.
Bake the bread in a the oven at 180°C. It will take around 25-30 minutes.
Remove from pan and place on a cooling rack, let it cool right down before you tuck in and ENJOY!
Energy Savings
I tend to make two loaves at the same time and freeze one, so that I’m limiting the oven time, which is why the dough looks enormous in the mixing bowl photos here.
If you don’t have a dough hook follow Emma Fontanella’s easy recipe here.
Leave a Reply