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Healthy Recipe: No-Knead Whole Wheat Bread

Weekend Well-Being: No-Knead Whole Wheat Bread

So many breads these days are made with enriched flour, corn syrup, and other not-so-healthy ingredients. So if you can make your own, it's so much better for you. Baking your own bread from scratch can be really time-consuming though, since you have to mix the dough, knead it, and wait for it to rise. So I've been using this No-Knead recipe I found in the New York Times for a few years now, and I love it. It involves no kneading whatsoever. It doesn't take much prep time, but you have to let the dough rise for 14 to 20 hours. So I like to prepare the dough the night before, around 8 p.m., and then I can look forward to homemade bread the following day at dinnertime.

To see the recipe,


No-Knead Whole Wheat Bread

No-Knead Whole Wheat Bread


  1. 1 1/2 cups whole wheat flour
  2. 1 1/2 cups all-purpose or bread flour, more for dusting
  3. 1/4 teaspoon instant yeast
  4. 1 1/4 teaspoons salt
  5. 1 5/8 cups water
  6. Cornmeal or wheat bran as needed


  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 to 20, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about two hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

  4. At least a 30 minutes before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: one 1/2-pound loaf.

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