Saturday, November 12, 2011

No-Knead Whole Wheat Bread

A couple of months ago we took a trip to New Hampshire. On our way back, we stopped at the baker's mecca, King Arthur Flour, in Vermont. I was in heaven!! If you've never been there, it is this cute little place with a baker's store and cafe. They also offer baking classes, although we didn't have time for that. I was absolutely overwhelmed in the store so I didn't buy anything. Well, almost...somehow we did end up buying 120 lbs of flour! The flour was really cheap so we filled our car with all-purpose, bread, and whole wheat flours. Most of the all-purpose flour has gone to my cupcake addiction, and the bread flour has been used for lots of pizza dough. Now the whole wheat flour, I've been saving that for homemade bread. 

Homemade bread doesn't get any easier than this. If you have never tried a yeast bread, then start with this one. There is no kneading! The prep took no more than 5 minutes and there were very little dishes. Double bonus! And you will be amazed by the texture and flavor. It was very moist and slightly dense, perfect for morning toast or sandwiches. And the best part is that it is healthy so you don't have to feel guilty about eating it. Because really, who can resist freshly baked bread hot from the oven?! 

No-Knead Whole Wheat Bread
Servings: 1 loaf

3 cups whole wheat flour, traditional or white whole wheat
1/4 cup nonfat dry milk
2 tsp. instant yeast
1 1/4 tsp. salt
1 cup warm water
1/4 cup orange juice
1/4 cup melted butter, vegetable oil, or canola oil
3 tbsp. real maple syrup

Butter and lightly flour a loaf pan. Set aside. In a medium bowl, whisk the flour, dry milk, yeast, and salt together. In the bowl of an electric mixer fitted with a paddle attachment, add the warm water, orange juice, butter or oil, and syrup. Mix on medium speed until combined. Add the dry ingredients into the wet and mix on high speed for 3 minutes. Scrape down the sides of the bowl with a spatula.

Scoop the dough into the prepared pan (the dough will be sticky) and smooth out the top. Cover with lightly greased plastic wrap and set in a warm place free of drafts, such as an oven. Let rise for 90 minutes. (The dough will rise just to the rim of the loaf pan). Remove the plastic wrap.

Preheat the oven to 350°. Bake for 30-35 minutes, tenting with aluminum foil after 15 minutes, or until a thermometer inserted into the center registers 190-195°. Let cool at room temperature for 5 minutes before turning out onto a wire rack to cool completely. Brush the top with melted butter, if desired.

Source: King Arthur Flour

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