No-Knead Whole-Wheat Bread

This is a recipe that children can make all by themselves, if you help them putting the bread in the oven and getting it out again.

No-Knead Whole-Wheat Bread


For 2 loaves

  • 6 1/2 cups whole-wheat flour
  • 2 tsp salt
  • 3 1/2 cups warm water, separated
  • 2 1/4 tsp active dry yeast
  • 2 tsp brown sugar


Grease 2 loaf pans.  Mix flour and salt and sieve into a bowl.

Pour 2/3 cup of warm water into a measuring jug.  Sprinkle in yeast and let stand for 1 minute.  Sprinkle in sugar, stir, and leave to stand for 10 minutes.

Pour yeast mix into the flour.  Pour another 2 3/4 cups of water into the flour.  Mix until all is well mixed.  Divide the dough between the two loaf pans, flattening it slightly with the back of a spoon.

Cover and let rise in a warm place for about 30 minutes, or until the dough has risen by one third.

Preheat the oven to 400ºF.  Bake the loaves for about 40 minutes.  Remove from the pans and check if the bread is done by knocking on the bottom with your knuckle: If it sounds hollow, the bread is done.

Place loaves on a wire rack to cool.




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