100% Whole Wheat No-Knead Bread

  • 100wwbread1
  • Loaf on Rack
  • Whole Wheat Bread on Rack
  • 100wwdough
  • Dough with Slashes
  • Details
  • Related Items
LoadingAdd to favorites

Whole Wheat Bread on RackSometimes I still find it a little hard to believe that a crusty, hearty, whole grain loaf of bread can be made at home – without an overnight soaker or pre-ferment or spending 15 minutes kneading a very dense dough – at the expense of the health of my rotator cuffs and biceps.  It takes only a few minutes and a few ingredients to put this 100% whole wheat dough together and you could even bake up a loaf after only three hours of rising if you wanted to – though the texture and flavor will be better if you let the dough hang out in the refrigerator overnight or even up to five days.  You get kind of a sourdough thing happening the longer it ferments.  This loaf works well right on a baking stone or you could use a loaf pan and have wonderful, healthy bread that’s just right for sandwiches.

100% Whole Wheat Bread
Makes 3, 1 1/2 pound loaves

1 1/2 cups lukewarm water
1 1/2 cups lukewarm soy or almond milk
1 1/2 tbsp. instant yeast
1 tbsp. kosher salt
1/4 cup agave nectar
1/2 cup unsweetened applesauce
6 2/3 cup (or so) whole wheat flour

Mix the yeast, salt, agave nectar and applesauce with the water and soy or almond milk in a large food safe container.  Mix in the dry ingredients and stir until everything is well-combined.

Cover (not airtight) and allow to rest at room temperature for about 2-3 hours.  The dough will rise quite a bit and then fall a little bit.  After this happens, either use some of the dough immediately or put in the refrigerator for use later.  The dough will be good for about five days.

When you’re ready to bake, take a large baking sheet and line it with parchment paper.  Sprinkle a little bit of flour over the surface of the dough in the container, then remove as much dough as you’d like (depending on the size loaf you want to make).  Quickly shape the dough into a boule using more flour as needed, and place on the prepared baking sheet.  (If using a baking stone, instead of lining the inside of a baking sheet with parchment paper as described above, turn it over and line the outside bottom – this way you can easily slide the dough/parchment onto the baking stone.)  Cover loosely with a kitchen towel or plastic wrap and allow to rest for an hour and 40 minutes.  You could also use a loaf pan – just lightly oil it first and place enough dough in the pan to come a little bit over half-full.

An hour or so into the rise, preheat the oven to 350F.  (If you’re baking on a stone, place it in the oven at this time.)  If not using a baking stone, just bake the bread on the prepared baking sheet – or in the loaf pan.  Just before you’re ready to put the dough in the oven, sprinkle some flour over the loaf then quickly and firmly slash the loaf about 1/4″ deep using a serrated knife.  I usually do a simple cross or parallel lines.

Dough with Slashes

Place the pan in the oven and bake for about 50-60 minutes.  Baking time will depend on how large or small the loaf is – so be sure to keep an eye on it.  Under-baking this bread will result in a gummy interior.  Believe me, I’ve been there, and it isn’t good.  I test by thumping the bottom of the bread.  If it sounds hollow and isn’t soft, it’s done.  Allow to cool completely before slicing and eating.

Loaf on Rack

(This recipe is based on a one from Healthy Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois.  I replaced the oil with applesauce and used soy milk instead of dairy milk.)

Print Friendly
  1. A Tablespoon of Liz says:

    This looks so good! and easy to make! Making bread is one of my favorite things to do, and I hate kneading, so I’ll have to give this recipe a try!

  2. Flip's Foodie Files says:

    Thanks! I’ve been looking for a recipe like this!!

  3. Excellent! Let me know if you try it. I highly recommend Healthy Bread in 5 Minutes a Day. Lots of really good recipes. And no, I’m not getting paid to say that ;-)! How I wish…

  4. veganelder says:

    I “shared” your entry on facebook…it looked just too good…

  5. All wrapped up « CamieKarma says:

    [...] rosemary and garlic, maybe this pie  recipe (which is CLEARLY not vegan in any way!), and then maybe this bread which is vegan! For each new morning with its light, For rest and shelter of the night, For health [...]

  6. Thanksgiving Recap « CamieKarma says:

    [...] homemade bread!  I made the recipe I mentioned before and it makes a ton of bread! Not hard to make, you just have to wait for the bread to rise and that [...]

  7. [...] year ago today: 100% Whole Wheat No-Knead Bread One year and one day ago today: Slow-Cooker Rice [...]

  8. Somer says:

    This has been hiding from me, I didn’t like the “healthy” artisan bread in 5 minutes enough for everyday use, but I have a feeling I’m going to love this one. Isn’t it a perfect day for breadmaking?

  9. Kirsten says:

    Have you made baguettes with this?

    • Hi Kirsten – I haven’t, but I’ve used the same method to make baguettes and they were wonderful. King Arthur Flour has a very good no-knead baguette recipe – - it’s not 100% whole wheat but you could tweak the recipe.

Fill in the Blank:

Black Bean Soup & Ginger Slaw: The Unprocessed Giveaway

Add to favorites Tip: Add broccoli slaw for extra crunch. Ginger Slaw and Nutrient Rich Black Bean Soup from Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, by Chef AJ.  Details on how …

Print Friendly

Practically Raw Desserts: A Review, Giveaway, & Dulce de Leche “Spooncream”

Add to favorites Besides being refreshingly flexible, every recipe in this book has the added bonus of being free of dairy, eggs, gluten, wheat, soy, peanuts, corn, refined grains, refined sugars, yeast, starch, and other …

Print Friendly

Pop’s Chocolate Chip Cookies with Grapefruit & Anise

Add to favorites Father’s Day.  It’s coming.  Except in my case, I call it Pop’s Day, cuz that’s what I call my dad.  I can’t really send him flowers or a little piece of jewelry …

Print Friendly
Double Chocolate Chip Cookies with Blueberries An Unrefined Vegan

Stealing From Friends: Double Chocolate Chip Cookies w/ Blueberries

Add to favorites I know a good cookie recipe when I see one so I stole this one immediately.  It comes from Lisa Isaac’s blog, Handmade in Israel.  Apparently Lisa also knows a good cookie …

Print Friendly

Coriander, Red Pepper & Cilantro Flatbreads

Add to favoritesI snagged the original recipe for these flatbreads from the animal flesh-burdened Bon Appetit magazine.  Hey, everyone gets it vegan once in a while, right?  Instead of 100% refined flour, I added whole …

Print Friendly
%d bloggers like this: