Easy and Decadent No-Knead Wheat Bread!
3 cups whole wheat flour
1/3 cup unrefined sugar (or other sweetener)
1/2 tablespoon salt
1 (1/4 ounce) package dry yeast
1 teaspoon cinnamon, optional
1 2/3 cups warm water
1. Mix all the dry ingredients in a bowl and add the water last. You can use an electric mixer, but I find a spoon works fine and is much easier to clean. Grease 1 loaf pan.
2. Pour the batter into prepared loaf pan and smooth out the top. Cover the dough with a towel or greased plastic wrap and let it rise for about and hour (until its doubled in size). Preheat oven to 400 degrees F.
3. Bake for about 45 minutes (until a toothpick comes out clean).
This is really a treat with a nice raspberry jam. Such a simple pleasure! One can also add 1/3-1/2 cup raisins for a scrumptious cinnamon-raisin vegan bread.'
SO HOW'D IT GO?
In response to Zarc's comment/questions -
The batter is definitely more dough-ish than pourable. No problems with that here, though... just spread/stretch it out across the inside of the pan for baking. I just use regular whole wheat flour and let it rise for an hour-and-a-half or more. Brush with oil prior to baking; bake at 375 for just 20-25 minutes.
I've been making this bread non-stop! So good and so easy esp for someone like me who is a terrible baker. I've been using different flours, whole wheat, ground quinoa, ground oats, spelt and so forth. Will be making this all the time from now on, so great for toasted bread with salad or peanut butter and jelly sandwich or vegan grilled cheese etc
I am making this bread for the 2nd time right now, the first time I added more warm water than it said and cooked it less than it said and the bread was perfect! This time I followed the recipe exactly and it is current rising. I love this recipe, the bread was amazing! I stopped buying bread because this is so easy! I can even make it on my work days....
Not sure what people are doing; is there some special flour you all are using? That amount of regular whole wheat flour and that amount of water result in dough, not a batter that can be poured. I let it rise an hour in a warm area. It rose maybe 2 inches in an hour. Are you getting bread loaf amounts of rising in an hour? For cooking, 375 for 30 min. was plenty. 400 for 45 min would have burnt it.
i reviewed this recipe three years ago, and i still make this bread at least twice a month. it takes much less time in the oven than called for - only about 22-25 minutes for me -, which makes it that much more awesome. i generally cook it at 375 instead of 400 and also only use 2 Tbsp of sugar. i'd like to find a different recipe for a firmer (less crumbly when sliced) loaf that's just as easy, but this works for now. :)
I was always "afraid" of baking my own bread until I saw this recipe. Not only did it sound easy - I also had all the ingredients! :D
I used only 2 tblsp. of sugar and 2 tblsp. of herbs de provence. Also I disolved the yeast in warm water/ tiny bit of sugar, before I added it to the rest of the ingredients. I brushed the top of the bread with olive oil and a little salt... baked it at 375 for 30 minutes and it is VERY good. I will make this again and again! Thank you for a great recipe! ;)b
really nice!! I just baked it in my solid fuel range and it came out gorgeous!
I do prefer it a bit more salty and maybe with some herbs instead of cinnamon, but for breakfast with jam is yummies!!!
Love this bread! Quick, easy, simple and tasty! Even my meat loving in-laws enjoyed it and were surprised that this was my first load or bread ever! Will definitely make again.
On a side note I cooked it for 35 min and I could have left it in for another 10 or so. Still good but a little soft
Alright so i just made this and it is sooo yummy!
i ended up using a metal loaf pan and lined it with well oiled tin foil because for some reason i was paranoid it would stick to the pan, but it stuck a little bit to the foil anyways. i'll try straight pan next time.
The bread came out really dense. is this because it's no-knead? either way i like how dense it is.
Also, i followed another review and used 1 tsp oregano, 1 tsp basil, 1 tsp thyme instead of the cinnamon. SO tasty! but maybe i'll add a little more when i make it next because i would like it even more amped up. Baked at 375 as well.
This is definitely going to be a regular in my house. I'm going to try different variations too. Definitely will try the cinnamon with maybe some raisins but next will be garlic and rosemary!! Why pay the money for fancy breads i you can make your own at home?? YUMMMM!
I'm about to try this and it will be my first time making bread.
But, does anyone know...can i use a glass loaf-type pan or does it have to be a metal one? i don't know if it makes a difference or not.. :-\
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