Ingredients
- 1-1/2 tbsp granulated yeast (1-1/2 packets)
- 1 tbsp, plus 1 tsp salt
- 1/2 cup honey
- 5 tbsp neutral-flavored oil, plus more for greasing the pan
- 1-1/2 cups lukewarm milk
- 1-1/2 cups lukewarm water
- 6-2/3 cups whole wheat flour
Directions
- Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container.
- Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook.
- Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days.
- On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 1-1/2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball following the method in Step 5 of The Master Recipe (see above).
- Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full.
- Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife.
- 5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf.
- Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm.
- Allow to cool completely before slicing in order to cut reasonable sandwich slices.
This 100 Percent Whole Wheat Sandwich Bread Recipe uses an easy no-kneed refrigerated bread dough that can be used for a variety of different recipes. Artisan Bread in Five Minutes a Day is written by Jeff Hertzberg and Zoë François (Thomas Dunne Books, an imprint of St. Martin’s Press, LLC, Copyright 2007).
Whole wheat flour has a nutty, slightly bitter flavor, and it caramelizes easily, yielding a rich, brown loaf. Milk and honey are tenderizers, and their sweetness complements the bitter notes. Although we’ve showcased a loaf-pan method here, this dough also makes lovely free-form loaves on a baking stone.
More No-Knead Bread Recipes
The MOTHER EARTH NEWS editors whole-heartedly offer a big fat stamp of approval to this incredible cookbook, which proves hands-down that there is enough time in life for baking, and that baking at home can save you hundreds every year. The recipes here give you just a taste of the numerous treats you’ll be able to create — deftly! — by mastering one simple technique. Check it out for all kinds of troubleshooting tips and many more mouthwatering recipes (Almond Cream Pastry, Chocolate-Raisin Babka or Homemade Beignets, anyone?)
