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Easy No-Knead Wheat Bread

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Easy No-Knead Wheat Bread
  • Prep Time 15 min
  • Total Time 4 hr 10 min
  • Servings 24
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This basic no-knead wheat bread will taste just like your favorite bakery's - only you can take all of the credit!

Ingredients

2
cups whole wheat flour
1/2
cup sugar
1
teaspoon salt
2
packages regular active dry yeast (2 1/4 teaspoons)
1
cup warm water (120°F to 130°F)
1/2
cup butter, melted
3
eggs
2
to 2 1/2 cups Gold Medal™ all-purpose flour
Cornmeal

Directions

  • 1 In large bowl, mix whole wheat flour, sugar, salt and yeast. Add water, butter and eggs; beat with electric mixer on low speed 1 minute to moisten ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.
  • 2 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)
  • 3 With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
  • 4 Heat oven to 375°F. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.
Tips  

You can make the dough and refrigerate up to 4 days before baking, or bake one loaf and refrigerate remaining dough to bake later.

Nutrition Information 
No nutrition information available for this recipe
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