Healthy No-Knead Bread

A variety of foods made from wheat.

Yeast bread dough after proving for 40 minutes

Who doesn’t love fresh home made bread!!!! Did you know with just 5 minutes a day of effort, you  can make superhealthy breads with whole grains, fruits, vegetables, nuts and seeds. Plus, you will save dollars on groceries.  A 1-1 1/2 lb. loaf of bread costs virtually .50 cents a loaf to make. That’s a huge savings…..not counting the huge benefits of healthy ingredients that you control.

Half a loaf of homemade potato bread. Ingredie...

The secret to having fresh whole grain breads whenever you like…is to make enough dough at one time and place in fridge. The dough will keep in fridge up to 2 weeks. Then when you want a crusty loaf, tear off some of the dough and shape into a loaf. Let it rise for 90 minutes and bake it. Your home will smell delicious when creating your bread.

Use whole grain is better for you due to the whole grains having germ and the bran and endosperm.  Fiber, vitamins, and phytochemicals (beneficial plant chemicals) are naturally included. Low-salt breads benefit people who have hypertension, heart disease and kidney failure issues. Nuts and seeds contain heart healthy oils so it makes it easy to incorporate these into your breads. Fruits and vegetables are the best sources of phytochemicals and vitamins. You can use any kind of whole wheat flour just remember that stone ground flour is coarser and more rustic.

Mixing and storing the dough: 

  • Measure out your dry ingredients.
  • Mix with water—kneading is unnecessary. Use a spoon or food processor that has a dough attachment or heavy duty stand mixer with paddle.  You are finished when everything is uniformly moist without dry patches in the dough.
  • Then allow it to rise. Cover with a lid (not airtight) or cover loosely with plastic wrap. Allow it to rise at room temperature (about 2 hours). Fully refrigerated dough is less sticky and easier to work with. You can refrigerate your dough over night if you prefer before shaping any loaves of bread if you like.  Whatever you do, do not  punch down the dough. You want to retain as much gas in the dough as possible.
  • On baking day, quickly shape a loaf. Sprinkle a little flour or cornmeal on parchment paper or silicone mat to keep your loaf from sticking. Form a ball. This takes only about 30 seconds to achieve.
  • Form a narrow, oval shaped loaf and let it rest.  Cover loosely with plastic wrap for about 90 minutes. Depending on the age of the dough, you may not see much rising. That’s okay. The bread will rise while baking. I have even made braided bread or round loaves.
  • Preheat your oven to 450 degrees about 30 minutes before baking. Place an empty broiler tray for holding water on any other rack that won’t interfere with the rising bread.
  • Paint and slash your bread just before baking. Use a pastry brush to paint the top of the loaf with a little water. Sprinkle if you like with a seed and nut mixture. You can slash the loaf with quarter inch deep parallel cuts across the top with a serrated bread knife.
  • After the oven has preheated, you are ready to bake. The water in the broiler tray (about a cup) will create steam for your bread. Bake for about 30 minutes or until crust is richly browned and firm to the touch.
  • Once baked….allow your bread to cool.
  • Store remainder of dough in a container in the fridge.

Master Recipe: 

5 1/2 cups whole wheat flour         2 cups all purpose flour         2 packets of granulated yeast

1 Tablespoon of salt             1/4 cup vital wheat gluten

4 cups lukewarm water(here you may also add your herbs and seeds or nuts such as flax seeds, sunflower seeds, poppy or anise.     Then follow the above directions to finish your loaf.  I have used grated vegetables or fruit also. The possibilities are endless. And your family will love the freshness and the taste of your bread.

I have a long narrow pan that I use to make like a sandwich bread and slice it once cooled to have sandwiches on.


5 Comments (+add yours?)

  1. Teresa
    Jul 10, 2013 @ 19:44:51

    Thanks for linking my no-knead bread recipe. No knead bread is great and I’ve found vital wheat gluten is the key to getting it to raise properly–as you have found.


  2. bellavistafarm
    Jul 16, 2013 @ 13:39:25

    I bake for two farmers markets and the Artisan bread in five minutes a day has the best recipes. Thanks for sharing on Wildcrafting Wednesday!!!


  3. Jenny
    Jul 18, 2013 @ 02:48:29

    I’ve done this before and we really like it. We use spelt flour in ours. Thank you for sharing your bread with us at the HomeAcre Hop! Look forward to seeing you again tomorrow:


  4. Trackback: Kassel's Kooking Korner, Recipes - Kassel's Kooking Korner: Eat My Dill Dough! - Kittysneezes

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