The Fresh Loaf

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King Arthur No Knead Whole Wheat Bread

February 11, 2008 - 2:44pm
CountryBoy's picture
CountryBoy

King Arthur No Knead Whole Wheat Bread

I just got this from KA and thought folks might be interested to see it:

 

No-Knead 100% Whole Wheat Breadprintable version | email to a friend If you’ve never baked yeast bread, but want to learn how, this is the loaf to start with. Unlike most yeast breads, this one isn’t kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. An hour later, it’s ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches. Or spread thin slices with flavored cream cheese; the extra fiber in the bread will assuage any guilt you feel about the richness of the cheese! 1 cup (8 ounces) lukewarm water
1/4 cup (2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces)
3 tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces)
2 teaspoons instant yeast
1/4 cup (1 ounce) Baker’s Special Dry Milk or nonfat dry milk
3 cups (12 3/4 ounces) King Arthur whole wheat flour: white whole wheat (organic  is especially nice), or traditional
1 1/4 teaspoons salt Thoroughly grease an 8 ½" x 4 ½" pan. It’s important to grease the pan well, as this bread tends to stick otherwise.

To prepare the dough: 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. At the very end of the beating time, the dough might begin to clear the sides of the bowl and form a rough clump. Even if it doesn’t, it should be fairly cohesive and dough-like, not batter-like. Scoop it into the prepared pan.

Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it won’t fill the pan. While the dough is rising, preheat the oven to 350°F.

To bake the bread: Bake the bread for about 40 to 45 minutes, tenting it with aluminum foil after 20 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. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.
Yield: One 8 ½" x 4 ½" loaf, 16 servings

©2008 The King Arthur Flour Company, Inc. All Rights Reserved

 
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CountryBoy's picture
CountryBoy
Feb 13 2008 - 1:59pm

Well, I gave it a try and it came out quite well. However as the picture shows in the advt.  the loaf is small. I would suggest doubling the recipe for one regular Fresh Loaf size of bread that we usually see here.

My apologies for no camera for a picture....

buns of steel's picture
buns of steel
Feb 13 2008 - 2:21pm

the recipe reminds me vaguely of Ballymaloe Bread (from the Irish cooking school Ballymaloe).  Ballymaloe bread uses molasses (or treacle across the pond) and is a one-rise in the pan bread, 100% WW, and just stirred with a wooden spoon.  Same approximate proportion of molasses to flour, but not all the other ingredients like orange juice, milk powder, etc.  (and I hope less yeast).

 

I don't make it much anymore now that I've become a sourdough geek, but it is a very handy little recipe, if anyone wants it I'll find it and post.  I'd say it's easier than that one due to simpler ingredients also.

 

Tip, for these types of breads, one rise in the pan, use PARCHMENT, because the stickyness is a bitch.

CountryBoy's picture
CountryBoy
Feb 13 2008 - 7:32pm

OK, I give up. Is the wooden spoon nice or is it necessary? I see that often.

countryboy