Saturday, January 29th, 2011
Although I would certainly not consider myself a bread expert, I’ve baked enough loaves to feel like I basically know what I’m doing. But I have friends who are a bit fearful of yeast (I’m looking at you, Jami!), and it’s just a shame! Homemade bread is a wonderful thing, especially for those of us with a stand mixer. It can be fairly simple once you understand the process.
In continuation of my King Arthur Flour obsession, I was fairly thrilled to find last week that my local Walmart has started carrying their flours. I don’t know when this happened but it’s a pretty exciting development. I picked up a bag of their whole wheat flour and decided to try the recipe on the back of the bag – a recipe promising whole wheat bread from mixer to oven in 90 minutes. Sold.
No-Knead 100% Whole Wheat Bread
From the back of the King Arthur Flour bag
This is my new favorite sandwich bread. It is dense and hearty yet so moist, with just a hint of sweetness.
Makes 1 loaf
1 cup lukewarm water
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
3 tablespoons molasses or maple syrup
2 teaspoons instant yeast
1/4 cup nonfat dry milk
3 cups whole wheat flour
1 1/4 teaspoons salt
Thoroughly grease an 8 1/2″ x 4 1/2″ pan. It’s important to grease the pan well, as this bread tends to stick.
Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. Scoop the soft dough into the prepared pan.
Cover the pan with lightly greased plastic wrap, and let it rise for about 90 minutes; it’ll become puffy.
Bake the bread in a preheated 350°F oven for about 30 to 35 minutes, tenting it with aluminum foil after 15 minutes. The bread is done when it’s golden brown on top, and an instant-read thermometer inserted into the center registers 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Cool the bread completely before slicing.
High-Altitude Notes: Bake for about 25 minutes at 375°F.