No Knead Whole Wheat Bread

Whole wheat sandwich loaf with three thick slices arranged on wooden board with butter.

5 from 1 vote

Two loaves of soft, tender whole wheat bread with a beautiful whole grain flavor and a hint of maple sweetness, made without a stand mixer or kneading.

Prep Time20

Cook Time20

Proof Time2 30

Total Time3 10

Course: Bread

Cuisine: American

Keyword: no knead bread

Servings: loaves

Author: Lindsey Farr

Ingredients

4 cups whole wheat flour
2 cups warm water
3 tablespoons maple syrup
3 tablespoons canola oil or another neutral oil
2 ¼ teaspoons active dry yeast
2 teaspoons kosher salt

US Customary - Metric

Instructions

Oil a large bowl with nonstick cooking spray and set aside. In a separate large bowl, combine all ingredients: whole wheat flour, warm water, maple syrup, canola oil, active dry yeast, and kosher salt.
Mix with a wooden spoon or stiff silicone spatula until a rough dough forms, then finish incorporating any dry bits by squeezing the dough with your hand.
Scrape the dough into the oiled bowl, cover with plastic wrap, and set in a warm spot.
After 30 minutes, use a bowl scraper to fold the dough: scrape down one side, pull the dough up and stretch it over itself, and repeat on all 4 sides. The dough will feel very loose and sticky. Cover and return to the warm spot.
Repeat the fold sequence two more times at 30-minute intervals, for a total of 3 sets of folds.
After the final fold, cover and bulk proof in a warm spot for about 1 hour, until the dough has doubled.
Spray two 8 to 9 inch loaf pans with nonstick cooking spray. Divide the dough into 2 equal pieces (approximately 530g each).
Shape each piece: stretch gently into a rectangle, fold the far edge down to the center, rotate 180 degrees, and fold the other edge down to the center. Perform 2 thumb folds by wrapping the dough around the thumb of your left hand and sealing the edge with the heel of your right hand, moving from right to left. The first pass will not fully close the log; a second thumb fold seals it completely.
Place each loaf seam side down in a prepared pan. Cover loosely with plastic wrap and proof in a warm spot for 45 to 60 minutes, until the dough has risen above the rim of the pan in most places.
While the loaves proof, preheat the oven to 350°F conventional (no fan).
Gently brush the tops with a beaten egg, taking care not to deflate the dough.
Bake for 20 to 22 minutes, or until the internal temperature reads 205°F on an instant-read thermometer.
Turn the loaves out onto a wire rack and cool completely before slicing.

Notes

Folds: The series of folds is optional, but performing all 3 sets produces loaves that rise higher with a more tender, even crumb. If you skip the folds, finish mixing by hand and squeeze the dough thoroughly to fully incorporate everything.

Technique: Do not skip the warm water. It creates a warmer environment for the yeast and helps gluten develop faster, which matters especially in this straight dough method where all ingredients go in at once with no separate bloom step.

Doneness: Pull the loaves when the internal temperature hits 205°F. Visual color alone is not reliable with whole wheat bread, which can look done on the outside while still being gummy at the center.

Storage: Store at room temperature, well wrapped, for up to 3 days. Freeze whole or sliced for up to 3 months and thaw at room temperature before serving.

Nutrition