I have really struggled to come up with a 100% whole wheat no-knead bread recipe that I can feel satisfied with, and from searching the web I am not the only one. A friend of a friend of mine made up a seeded 100% whole wheat no-knead bread that I actually liked, she called it her "No-Knead version of Dave’s Killer Seed Bread". I took her recipe and made a 100% whole wheat no-knead bread that I like, the seeds help the final product greatly. The bread does come out somewhat dense but there is no way to avoid that with whole wheat used in a no-knead method, if anyone has found a recipe of 100% whole wheat no-knead bread that has a light crumb please post it in the comments.
No-Knead 100% Whole Wheat Seed Bread Recipe
- 3 1/2 cups whole wheat flour (fresh ground is best)
WonderMill Grain Mill
- 1/2 cup raw sunflower seeds
- 1/2 cup mixed seeds and/or small grains
(like: pumpkin seeds, sesame seeds, flax, chia seeds, amaranth, millet, and cracked grains; Just pick 2 or 4 or all of them)
- 1 tablespoon honey
- 3/4 teaspoon instant yeast
- 2 teaspoons salt
- 2 cups water
- Combine all the dry ingredients (wheat flour, sunflower seeds, mixed seeds and/or small grains, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 30 seconds or more.
- Combine water and honey in a separate bowl and stir till honey is dissolved into the water.
- Add water honey mix to the dry ingredients bowl and stir for about 3 minutes, make sure all flour is incorporated into the dough (it won’t look that good but that doesn’t matter).
- Cover the top of the bowl loosely with plastic wrap.
- Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will have small bubble holes on the top.
- Generously sprinkle flour the top of your clean counter top or a cutting board (I do use white flour for this part because it works better but you can use whole wheat if you want).
- Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
- Sprinkle a little flour on top of the dough and rub your hands together with flour.
- With you hands, gently stretch the dough out to a rectangle shape.
- Fold the left side half way over and then fold the right side over it.
- Place the dough into a lightly greased bread pan (seem side down).
- Let dough rise till it is a bit above the top of the bread pan (almost double in size or 1.5 to 2 hours).
- Pre-heat the oven to 350 degrees.
- Place bread in the oven for 40 minutes to 45 minutes.
- Remove from oven and let it cool on a cooling rack or your counter top.
This 100% whole wheat seed bread is so very filling and a big change from the regular bread we eat so often.
I have switched up a recipe for whole wheat bread that is unreal for whole wheat bread, let alone no knead bread. I wish I had known this 10 years ago! I whip it up in 15 min, let rise in the fridge for 2 – 8 hrs, throw into 4 pans to rise again till double and bake at 335 for 30 min.
4 C whole wheat flour (11-12 C Flour total in recipe)
2 T Lecithin
2 T Yeast
2 T salt
4 T gluten flour
2/3 C Sugar
Stir then add
5 C Very warm water
2/3 C oil
Stir for 1 min
Then add remaining 7-8 C flour 2 C at a time, stirring to mix.
Follow above directions. This is now fail proof for me. If I want light fluffy bread, I just let it rise in my warming drawer for longer while in pans.
Hope it’s what you’re looking for.
Awesome, I will try this one soon. I will have to buy some lecithin, I have never used lecithin before. I had to look it up to see what it was.
I found this on Bread Machine Digest about Lecithin:
“Helps keep bread fresher longer & works with the gluten
to make a lighter bread. It also helps make the bread moister
and acts as a mild preservative. Made from soy or egg yolks.
Comes in liquid or granular form.”
Thanks for sharing this recipe.
Gave Heidi’s recipe a try. I was quite surprised with the result, it was a much lighter crumb like regular whole wheat bread. I used dough enhancer instead of Lecithin, I’m guessing their function is similar. I had to bake mine for 38 minutes but all ovens are different. I will have to try this recipe a few more times to perfect it, my fist try was good but I think it could have been better. Thanks for this recipe.
I would like to try this recipe. Can you clarify your measures. Do you mean table spoon or tea spoon when you write T next to ingredients?
Also, do you know what the eggs do for the bread. Does it make a softer bread?
Clarification, my question was for Heidi Lee’s recipe.
I made Heidi’s recipe and the capital T in the recipe stands for Tablespoon, a lower case t would stand for teaspoon.
I make a 100% whole grain no knead loaf that is very artisanal, healthy, and is our daily bread. 1/4 cup of rye flour, 2 3/4 cups of white whole wheat flour, 1 1/2 tsp salt, 1/4 tsp yeast, 2 handfuls of raisins, 1-2 handfuls of walnuts, 1 1/2 (+)cups water;
I stir, let sit 18-26 hours, put baking dishes in oven to preheat; when oven is hot, I just push dough in(no second rise), cover, bake 30 minutes (425), then uncover and bake 15 minutes.
It is really good; everyone likes it; I like it because it is whole grain, and similar to the $5 loaves of raisin walnut bread at the bakery.
Not saying it is a light crumb, but it is delicious, and no white flour.
No second rise, I have never tried that before. I will have to try that and see what happens.
Thanks for the recipe post.
Glad I found your site…can’t wait to try some of these recipes!
I do want to start this bread tonight and bake it in the morning. I do wish the Nutrition Facts were available. Does anyone know the facts?
Thanks for the posting and photos.
I have been experimenting with 100% Whole Wheat Recipes and really like the sound of the below recipe and am wondering if granola would work to counter the taste of all the whole wheat flour. I have made a granola bread no knead bread that my kids love for french toast.
(1/4 cup of rye flour, 2 3/4 cups of white whole wheat flour, 1 1/2 tsp salt, 1/4 tsp yeast, 2 handfuls of raisins, 1-2 handfuls of walnuts, 1 1/2 (+)cups water)
You refer to a granola bread but your ingredients do not list any granola. Was something left out or did I misunderstand?
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I tried Heidi’s recipe and it looked beautiful until I put it in the oven and then it fell! I’ve never had that happen before and I’ve baked a lot of bread. Is that 335 temp a typo?