Whole Wheat Bread No Knead – a delicious recipe with yeast, water, salt, T, malt, vital. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Put yeast in a large bowl. Add water. Allow to bloom for 10 minutes.
2
2. In a 4C measure, add salt, wheat germ, malt, vital gluten and flours.
3
3. Stir into yeasty water. Incorporate well.
4
4. Cover and allow to ferment for 18 hours.
5
5. Stir down. Add enough flour to make a ball. Rise covered in a basket for at least one hour.
6
6. Preheat oven to 450 (460 if making 2 loaves) with Creuset. Creuset should be at temperature at least 20 minutes.
7
7. Remove Creuset from oven. Pour bread into pot. Replace lid. Shake and bake for 20 minutes at 450.
8
8. Reduce heat to 375 Continue baking 40 minutes. Cool completely before cutting.
874
kcal
Calories
2
g
Fat
182
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2t yeast, 2C water, 2t salt, 1T wheat germ, and more.
Yes, Whole Wheat Bread No Knead falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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