Bread - Honey Whole Wheat No Knead

By mariannefeldman

http://www.kingarthurflour.com/blog/2010/02/14/when-trends-collide-no-knead-meet-whole-grain/
Artisan Bread in Five Minutes a Day, Healthy Bread in Five Minutes a Day.
Jeff Hertzberg and Zoë François

Ingredients

• Next up: Traditional American-Style Honey Whole Wheat Bread.
• I’ll mix this dough in a 6-quart dough-rising bucket, so I can refrigerate it till I’m ready to bake.
• Place the following in a large bowl, or food-safe covered container. Whatever you use should hold at least 4 1/2 to 5 quarts.
• 7 cups (28 ounces) King Arthur Whole Wheat Flour – traditional, or white whole wheat
• 1 1/2 tablespoons instant yeast
• 1 tablespoon kosher salt or 2 teaspoons table salt
• 1/4 cup vital wheat gluten
• 1/2 cup (6 ounces) honey
• 3 1/4 cups (26 ounces) lukewarm water

Preparation

Step 1

Stir to combine.



Cover loosely, and allow the dough to rise at cool room temperature for 2 hours. Then refrigerate it – at least overnight, or for as long as a week.



Here it is after being in the fridge all night. It’s just about doubled.



It’ll show some bubbles on top, though probably not a lot.



Now you’re going to scoop out half the dough, a scant 2 pounds.

See those strands? That’s the gluten, which has managed to develop itself while it rests in the fridge. Refrigeration and time take the place of kneading.



Here’s a visual of how big the piece of dough should be. As you can see, it’s not quite as sticky as that spelt dough in the preceding recipe.



Place it in a lightly greased 8 1/2” x 4 1/2” loaf pan.

Tent the pan with plastic (or your ever-handy shower cap), and let the dough rise for about 90 minutes.



It’ll get pretty close to the rim of the pan.

Towards the end of the rising time, preheat the oven to 350°F.



Bake the bread for 30 minutes. Then tent it lightly with foil, and continue to bake for an additional 15 minutes.



It will have risen nicely, and be a rich, golden brown.



Remove the bread from the oven, turn it out of the pan, and cool it on a rack.



Slice when cool.



Toast gently, and spread with butter.

Honestly, this is the nicest, softest whole wheat sandwich bread I’ve ever made. The honey adds a wonderful touch of sweetness and extra moistness.

Jeff and Zoë, once again – thanks for making bread easy. Even whole-grain bread.

Tags: 5 minutes a day, no-knead, sandwich bread, spelt, whole wheat, whole wheat bread

This entry was posted on Sunday, February 14th, 2010 at 9:25 am and is filed under no-knead, view all, whole grains, yeast bread & rolls. You can follow any comments to this entry through the RSS 2.0 feed. You can post a comment, or trackback from your own site.