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No-Knead Light Whole Wheat Bread

Author: Pavani
Print Pin
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: breads
Cuisine: American
Servings: 1 x

Ingredients

  • 2 cups All purpose flour
  • 2 cups Whole wheat flour Atta or
  • ¾ tsp Yeast
  • 3 tbsp Sugar
  • tsps Salt
  • 2 + 1 cups tbsps water Cold
  • 3 tbsp Vegetable Oil

Instructions

  • In a large mixing bowl, combine all the ingredients. Using a wooden spoon and your hands, mix the ingredients until they are just combined. Do not knead the dough. Pour some oil in your palm and rub on the top of the dough to prevent drying out.
  • Cover the bowl loosely with a kitchen towel or a greased plastic wrap and let rise overnight. If the weather is hot and humid then you might have to shorten the rising time. In that case, mix the ingredients during the day time to monitor the rise closely. If the dough seems to be rising too fast, then refrigerate it to slow down the rising process.
  • Lightly grease a 9"x5" loaf pan.
  • Once the dough is doubled in volume, use a greased spatula and stir the dough together gently. Then push your hand under the dough and pull it up all the way over the top. Rotate the bowl and repeat folding over the dough over itself 3~4 times.
  • Gently pick up the dough and transfer it seam side down to the greased loaf pan. Smooth the top with oiled hands and using a very sharp knife, make three deep cuts on the top. Sprinkle ½tbsp whole wheat flour on the top of the bread (I forgot to do it both the times).
  • Cover loosely with greased plastic wrap or kitchen towel. Set aside to rise until the dough is about ¼" over the rim of the loaf pan. This will take about 2hours.
  • Preheat the oven to 375F for at least 10 minutes.
  • Bake the bread for 40~50 minutes or until the top is golden brown and the bread sounds hollow when tapped on the top. Cool the bread for 10 minutes in the pan, then remove it onto a wire rack to cool completely. Slice and enjoy!!

Notes

Let's check out what my fellow marathoners have cooked up today for BM# 43.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!