Homemade Whole Wheat Bread (No-Knead)

Homemade Whole Wheat Bread (No-Knead)

The recipe made 2 loaves with a little extra leftover.

Ingredients

1 1/2 cups lukewarm water

1 1/2 cups lukewarm milk

1 1/2 tablesppons granulated yeast (2 packets)

1 tablespoon + 1 teaspoon salt

1/2 cup honey

5 tablespoons oil

6 2/3 cups whole wheat flour

Directions

Mix yeast, salt, honey & oil with milk & water in a 5 qt bowl with lid (not an airtight light).

I used my crockpot and it worked great for this.

Mix in remaining dry ingredients without kneading using a spoon.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (flattens on top) about 2 to 3 hours.

Refrigerate (not airtight) for up to 4 days. You should refrigerate a few hours before baking because the dough is easier to use when cold.

Baking Directions

When you are ready to bake: Lightly grease a nonstick bread pan. Using wet hands, scoop out a cantelope sized ball of dough. Keeping hands wet, quickly shape dough into a ball by stretching surface of dough around to the bottom on all sides. Rotate ball a quarter turn as you go. Do this for approximately 30 seconds. The dough will change consistency and form a "gluten cloak" around the outside of the loaf.

Drop dough into greased bread pan. Fill the pan slightly more than half-full. Allow to rest for 1 1/2 hours - bread will spread out and fill pan as it rests. Lightly flour the top of the loaf and slash top, using the tip of a serrated bread knife.

Preheat the oven to 350F degrees, with an empty broiler pan sitting on a rack that won't interfere with the rack the bread will sit on. Preheat oven at least 10 minutes. Place the loaf on a rack near the center of the oven. Pour 1 cup hot water into the broiler pan. Quickly close oven door. Bake for 50 to 60 minutes until browned and firm.