No-Knead Whole Wheat BreadSubmitted by: THEADMIRAL
Introductionfrom King Arthur Flour package from King Arthur Flour package
1 cup lukewarm water (110 degrees)
1/4 cup orange juice
1/4 melted butter
3 tablespoons maple syrup
2 teaspoons instant yeast
1/4 cup nonfat dry milk
3 cups whole wheat flour
1 1/4 teaspoons salt
I combined the warm water and yeast and set it aside for 5 minutes to proof. The original recipe says to combine all of the ingredients in a large bowl without this extra step. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. Scoop the soft dough into the prepared pan.
Cover the pan with a lightly vegetable sprayed plastic wrap, and let it rise for about 70-90 minutes in a warm area; it'll become puffy. It was oozing over the sides of the pan at 70 minutes for me.
Bake the bread in a preheated 350 degree oven for about 30 to 35 minutes, tenting it with aluminum foil after 15 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers 195 degrees. Remove it from the oven, and after 5 minutes turn it out onto a rack. Cool the bread completely before slicing. Yields: one loaf, 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user THEADMIRAL.