Easy No knead Whole Wheat Bread Recipe! How to make whole wheat bread that stays soft for days!
ORDER MY COOKBOOK ❤ : https://www.emmafontanella.com/cookbook
Detailed No Knead Whole Wheat Bread Recipe: https://emmafontanella.com/easy-whole-wheat-bread
Easy No Knead Whole Wheat Bread ( Makes ONE loaf of bread):
– 1 cup + 3 tbsp (280g) Milk
– 3 tbsp (45g) olive oil
– 2 tbsp (30g) honey
– 2 tsp (7g) yeast
– 1 tsp salt
– 1½ (210g) Strong Bread flour 13% protein
– 1½ (210g) Whole Wheat Flour
– 3 tbsp seeds (optional)
Enjoy!
♥
Copyright © 2024 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:55 First method to make Whole Wheat Bread
01:49 What flour to use for Whole Wheat Bread
02:17 Characteristics of 100% Whole Wheat Bread
03:34 Second method to make Whole Wheat Bread
07:09 Shape the Bread and allow to proof again
08:11 Bake the Whole Wheat Bread
09:14 How to store Whole Wheat Bread
let’s make the best loaves of whole wheat and whole grain sandwich bread you’ll ever have these homemade breads are not only delicious but they’re also packed full of nutrients if you struggled with making whole wheat bread in the past don’t worry this method solves all the problems and if you thought whole wheat bread can’t be as soft as regular white bread think again this homemade version is just as soft as regular white bread maybe even softer you can enjoy it with a little bit of butter and jam or load it up with all sorts of delicious toppings for lunch just like my homemade white sandwich bread I’m going to show you two ways to make it one that uses a stand mixer to knead the dough it’s the ultimate no fuss method and then an easy no knead method for anyone who doesn’t have a stand mixer I’m also going to show you how you can incorporate different seeds into your dough to make it even more delicious the first step for both methods is to warm the milk in the microwave the milk along with other ingredients will yield a soft tender crumb to the warm milk add the salt and the oil you might notice that we’re using more olive oil in this recipe than my white sandwich bread that’s because the oil has more work to do to keep this bread soft and flexible due to the hard parts of wheat grains found in whole wheat flour after the oil add the honey now you might be familiar with this trick but if you aren’t the residual oil on the spoon lets the honey slide right off the spoon it won’t stick and like magic you’ll have a clean spoon so oil first then honey I like to use honey rather than sugar in hallway breads but it’s up to you you won’t taste it however it helps keep the bread fresh for days combine everything together along with the yeast and let’s talk flour I’m sure I’m going to get asked can I make whole wheat bread using 100% whole wheat flour the short answer is yes however the truth is it can be difficult to make good soft bread using 100% whole wheat flour the less refined nature of whole wheat flour often means you’ll get a bread that is denser darker and is not as flexible so yes you can use 100% whole wheat flour and you can absolutely get great results but just be aware it can be tricky you might face challenges and you might really struggle to get the results you want however we can solve all these issues simply by using a mixture of whole wheat and strong white bread flour this makes it much easier for beginner bread makers to get amazing results you’ll get a dough that’s easier to work with it will rise really strongly and is much softer I’m using a 50/50 mix and that’s what I recommend but you can play around with the ratios and see what results you prefer I will talk more about the properties of wholewheat flour and the no need method which you’ll see later on in the video into the bowl of a stand mixer add the two bread flowers and the liquids you want to mix the ingredients on medium speed until the dough comes together then increase the speed to high and continue kneading for another 5 minutes if the dough looks dry do not be afraid to add an extra tablespoon of milk I always say this different flours absorb liquids differently and this is especially true for whole wheat flour the dough should pull away from the sides of the bowl and feel tacky grease your bowl you’re going to grease your hands and shape the dough into a balll cover the dough and set aside to rise for 2 hours it needs to triple in size now let’s make the no need version for anyone who doesn’t have a stand mixer in a bowl combine warm milk salt oil honey and yeast I’m going to add whole seeds to this loaf I love seated whole whe bread you can find small bags like these in many supermarkets they’re they’re quite inexpensive one of the best ways to incorporate seeds is to add them directly to the liquids this helps disperse them easily throughout the dough I prefer using small seeds inside the dough and save the bigger grains and seeds to scatter on the bread as a topping but there are no rules here you can experiment with different seeds give these ingredients a mix and add the whole wheat bread flour along with a white bread flour mix everything together with a fork until it forms a rough Shaggy dough as the dough comes together you will have to switch to using your hands because the mixture will become stiffer weigh your hands with water and continue mixing we’re not needing the dough but using your wet hands makes it easy to ensure you don’t miss any dry patches of flour we want this dough to be well mixed if you’re making this dough by hand you’ll notice how stiff this dough feels compared to regular dough and I will talk more about this as we go cover cover the dough and let it rest for 30 minutes to allow the flour to continue to hydrate after 30 minutes we’re going to perform the first series of stretches and folds to start to develop the gluten in the dough weigh your hand and stretch and fold the dough onto itself turning the bowl one quar as we go do about 3 to four folds then take your wet hands and push the dough under itself creating a rounded ball this method along with the stretches and folds allows you to develop gluten cover the dough and come back every 30 minutes to perform more stretches and folds now as we do the stretches and folds let’s talk hway bread one of the biggest challenges when working with h flour is that it’s hard to develop gluten as mentioned before we solve this by using a mix of H flour and high protein white flour you see whole wheat flour contains microscopic pieces of bran that are razor sharp at the molecular level of gluten they they act like giant knives in whole wheat flour these bran fragments slice their way through the gluten destroying it as fast as you develop it but by using a mixture of flours we alter the balance of gluten and bran this fixes the problem making it much easier to develop gluten in the dough all this to say if you want a real foolproof no fuss whole wheat bread that stays soft 4 days use white strong bread flour as well especially if you’re doing the stretch and full technique now if you’re really interested in making 100% whole wheat bread I’ll leave step-by-step instructions and tips on my website on how to get the best results after the last series of stretches and folds you’re going to allow the dough to rise for about 1 hour or until it’s tripled in size Once the dough has tripled in size we’re ready to make whole whe sandwich bread as you can see both dos look similar to each other one plain one with seats you’re going to generously butter your loaf pans and line the bottom I’m using 8 1/2 by 4 1/2 in loaf pans now this recipe makes one loaf of bread I’m making two loaves because I’ve shown you two different methods of making this bread transfer your dough onto your clean work surface I found with this bread you don’t even need to flour your work surface however if it does start to stick you can lightly dust your table starting from one of the ends roll up the bread into a sausage shape tuck the ends in place the roll in a pan seams side down and I do like to gently press the dough down for an even rice scatter seeds on top of the seated whole whe bread and press them down into your dough I also like to add oats I know there’s no oats in the actual bread but I love the look Loosely cover the Breads and allow to rise for about 1 hour or until the dough has risen above the top of your loaf pan be patient if it’s winter where you live this may take longer you want to bake this only once it’s risen above the top of the pan you’re going to bake the bread in a preheated oven at 350° f it will take around 30 minutes it takes longer to bake than my white sandwich bread because it’s a little denser and structure which means it’s harder for steam to circulate inside the loaf as it bakes you don’t want to underbake this loaf but try to not overbake this bread either or it will dry out if you notice the bread is getting really dark cover the top with oil while the bread is still hot I like to butter the top it gives the crust the most amazing flavor as soon as the bread comes out of the oven carefully remove it from the loaf tin and let it sit on a wire rack so the bottom and sides do not become soggy to butter the other loaf you will have to use melted butter otherwise it if you use a stick the seeds will fall off your loaf now I know bread that’s fresh out of the oven is hard to resist but you want to wait at least 1 hour before you cut into it it will still be warm the bread will keep for about a week but it must be stored correctly you want to store the bread at room temperature in a zip talk bag and it will stay soft 4 days I would not pre-s slice this unless you’re freezing this bread you can toast the slices from Frozen have this in the morning make a quick sandwich for lunch you’ll find it’s one of the softest foolproof Hy breads you’ll ever have