14 Apr No-Knead Wholemeal Bread Recipe
Are you sick of waiting two days to make a loaf of Sourdough bread?
Try this quick and easy No-knead Wholemeal Bread Recipe instead!
We are absolutely loving seeing everyone’s sourdough bread creations during this lock down time and we were blown away by the response to our hot cross bun recipe. You guys love to bake!
So we thought it might be quite timely to give you another recipe. A really simple no-knead bread recipe which you can whip up in the morning and have baked and ready for lunchtime!
My mum used to make this bread when we were kids. It’s great for families because you get two loaves from the dough. Over many years of practice, we’ve adapted and perfected the original recipe to make it super simple.
No- Knead Wholemeal Bread
Don’t expect light fluffy loaves from this recipe. The bread is moist, dense and very wholesome. It is quick and easy to make; after a short mixing period it is spooned into tins and left to rise.
Makes: 2 Loaves
1L lukewarm water
20g compressed yeast/ 10g dried yeast
1kg (8 cups) Wholemeal Flour
(I use a 50/50 mix of wholemeal and plain flour which I find gives a nicer texture and makes it less dense than using entirely wholemeal flour).
1TBSP Treacle (or golden syrup)
Dissolve yeast in a bowl of lukewarm water and leave while preparing the dry ingredients.
Into a mixing bowl measure flour & salt.
Dissolve treacle in yeast liquid and pour into dry ingredients; mix thoroughly for three minutes with rotary beater or by hand.
Spoon into two large well-greased and warm loaf tins, cover with a clean, damp tea towel and leave in a warm place to rise (½ – 1 hour) until dough just rises above top of tin.
Bake 40-45 minutes at 190˚-200˚C. Remove from tins and cool on rack.
- Add 1 cup kibbled wheat and leave out ½ cup wholemeal flour.
- Add 1 cup of wheat germ (lightly toasted) and leave out ½ cup wholemeal flour.