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