Master Dough - No Knead Whole Wheat Bread recipe tutorial (2024)

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Master Dough - No Knead Whole Wheat Bread recipe tutorial (1)

When we first wrote Artisan Bread in Five Minutes a Day in 2007 we were immediately asked how to convert the recipes to whole grains. We knew then that we’d be writing another book to satisfy the appetite for healthier breads. We also discovered gluten-free flours and developed our first breads made with them. The book answered a lot of questions and concerns about eating whole grains, but since 2009, when it first came out, we’ve learned even more. Our readers have become curious about ancient grains, baking with sourdough starter and they wanted even more 100% whole wheat. Well, we got the opportunity to create a new edition of the book and we’re thrilled to introduce you to the The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes.

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With whole grain baking you need morewater, and one extra ingredient calledVital Wheat Gluten(sometimes labeled “vital wheat gluten flour”), which is available in most supermarkets, or on-line from anywhere… We found that boosting the gluten content with vital wheat glutenincreased the amount of time we can store the dough.Storing the dough is why our recipes are different from all others and makes baking so fast. We also offer a version without vital wheat gluten in the book for those who prefer not to use it or can’t find it.

What is vital wheat gluten? It’s the protein-rich part of wheat that creates the strands that trap gas bubbles and allow yeasted bread to rise (and stay risen).

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Master recipe from The New Healthy Bread in Five Minutes a Day:

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First, measure the dry ingredients into a 6-quart round container or bowl, and whisk them together (you can also use a fork, or if it’s lidded, just shake them well). Mixing the dry ingredients firstprevents thevital wheat gluten from forming clumps once liquids are added.

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Add the water to form a wet dough and mix with a Danish dough whisk or wooden spoon.

Don’t add additional flour to dry this out. It should be wet and shaggy.

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Cover loosely (leave lid open a crack) or you can pierce a small hole in the lid, as you see above.Allow to rise for two hours at room temperature (if you decreased the yeast, you’ll need more time). NEVER PUNCH DOWN. The dough will rise and then begin to collapse. Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.

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On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.

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Quickly shape a loaf as you’ve seen in ourvideos here.

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It should take less than a minute— you pull the top around to the bottom, rotating quarter-turns as you go. DON’T KNEAD or otherwise knock all the gas out of the loaf.

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Cover the loaf loosely with plastic wrap and let itrest on a pizza peel covered with cornmeal or parchment paper for 90 minutes (40minutes if you’re usingfresh, unrefrigerated dough.)

Preheat the oven to 450°F (230°C), with a baking stone placed on a middle rack. Place an empty broiler tray for holding water on any other rack that won’t interfere with rising bread.

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Just before baking, use a pastry brushto paint the top with water and sprinkle with seed mixture.

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Slash the loaf with 1/2-inch deep parallel cuts across the top. Slide onto the hot stone…

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…and carefully pour 1 cup of hot tap water into the broiler tray.

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After a 30-minute bake, remove from oven and take the bread off the parchment.

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cool on a cooling rack.

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This easy no-knead crusty artisan wheat bread is made with only 6 ingredients. Top with your favorite seeds to add extra flavor and crunch.

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Ingredients

  • 5 1/2 cups (750g) whole wheat flour (see note)
  • 2 cups (300g) unbleached all-purpose flour (see note)
  • 1 tablespoon (10g) Platinum Yeast
  • 1 tablespoon (15g) kosher salt
  • 1/4 cup (40g) vital wheat gluten
  • 4 cups (910g) lukewarm water (about 100°F)
  • 1 to 2 tablespoons whole seed mixture, such as sesame, flaxseed, caraway, raw sunflower, poppy or anise (for topping; amount is for 1 loaf)

Instructions

  • Make the dough: Add the flours, yeast, salt and vital wheat gluten into a 6-quart round container or bowl. Whisk ingredients to combine.

  • Add water and mix with a Danish dough whisk or wooden spoon until fully incorporated, forming a wet and shaggy dough.

  • Cover loosely (leave lid open a crack). Allow to rise for two hours at room temperature. The dough will rise and then begin to collapse.Refrigerate for at least 2 hours, and use over the next 14 days, tearing off one-pound loaves as you need them.

  • On baking day, cut off 1 pound (454g, grapefruit-sized) piece of dough using a serrated knife or a kitchen shears.

  • Quickly shape a loaf by folding the edges under while turning the dough ball until you get a smooth ball. Place ball on lightly floured surface, lightly roll to desired final shape (oval, round, etc..). Try to not deflate the dough.

  • Cover dough loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment paper for about 90 minutes.

  • Preheat the oven to 450°F (230°C), with a baking stone placed on a middle rack.Place an empty broiler tray for holding water on any other rack that won’t interfere with rising bread.

  • Just before baking, use a pastry brush to paint the top with water and sprinkle with seed mixture.

  • Slash the loaf with 1/2-inch deep parallel cuts across the top, if desired. Slide onto the hot stone and carefully pour 1 cup of hot tap water into the broiler tray. This creates steam for a nice crusty loaf.

  • Bake for 30 minutes. Remove from parchment paper, cool on wire rack.

Notes

Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.

Recipe by Artisan Bread in Five.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

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Jeff Hertzberg andZoë Françoismet in their children’s music class in 2003 and have written bread cookbooks withmore than 715,000copies in print.Jeff, a doctor by training, is a self-taught baker whogrew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoëis a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota.Jeff andZoëwere among the very first cookbook authors to support their readers with personal responses on their website,BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.

Master Dough - No Knead Whole Wheat Bread recipe tutorial (2024)

FAQs

How to replace all-purpose flour with whole wheat? ›

Whole-Wheat Flour

For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you'll need to add more water.

How much whole wheat flour equals 1 cup of all-purpose flour? ›

Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. Whole wheat flour is denser and heavier than regular white flour. In order to produce baked goods with a similar texture to white flour, you'll want to use less whole wheat flour.

How to make whole wheat bread not crumbly? ›

Rise time – most breads, but especially wheat bread, benefits from time. The gluten and proteins need time to activate and build a strong and soft texture. Vital wheat gluten – while you can achieve fabulous bread without this ingredient, I've found that this addition helps secure that amazing even crumb structure.

Why is my no knead bread so dense? ›

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

How much whole wheat flour to replace all-purpose? ›

Start by swapping one-third of the amount of flour in your recipe for whole wheat (if your recipe calls for one cup flour, use ⅓ cup whole wheat and ⅔ cup all-purpose). If that result is good, increase to use half all-purpose flour and half whole wheat flour.

Can you substitute whole wheat for bread flour? ›

You can also use most grocery-store aged whole wheat flours in place of bread flour. Whole wheat flour absorbs more water than a regular bread flour, so make sure to let the dough rest to fully absorb the liquid, and you may need to add little less flour or a little more water to your dough when mixing.

Does whole wheat flour need more water than bread flour? ›

So, 1,000 grams of flour and 750 grams of water will always be 75% hydration; it doesn't matter if the flour is rye, whole wheat, buckwheat, or gluten-free. However, whole-grain flours are “thirstier,” and doughs made with whole-grain flours typically require more water.

Why is my whole wheat bread not rising? ›

If your bread isn't rising, make sure your yeast hasn't expired. Yeast is a living organism, so if you've kept it in the fridge too long, some of it may die, and it won't produce enough rise. So check the expiration date, and store it in the fridge or freezer. If it's past the date on the package, replace it.

How to make bread flour with whole wheat flour? ›

From Wholewheat Flour
  1. Measure out wholewheat flour for your recipe. ...
  2. Add two teaspoons of vital wheat gluten per cup flour. ...
  3. Mix well. ...
  4. Add extra water to the wet ingredients.

Why is my homemade whole wheat bread so dense? ›

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

Why does my homemade whole wheat bread fall apart? ›

Your Bread Doesn't Have Enough Gluten

Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain its shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected.

Why is my whole wheat bread gummy? ›

Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside.

Can I let dough rise overnight on the counter? ›

If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.

Can you leave bread to rise for too long? ›

Can you let dough rise for too long? Yes, easily. If it rises too long it will develop unsightly giant holes from the over gassing from the yeast, and the crumb will be terrible. It may just collapse in the oven, if you can get it in the oven without collapsing.

How to get no-knead bread to rise higher? ›

Folding the bread a few times during its long fermentation helps move the yeast to find more food and to introduce a little more oxygen into their environment.

Can I replace all-purpose flour with white whole wheat flour? ›

When white whole wheat flour is substituted for 100% of the all-purpose flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used; and allow the dough to rest for 20 to 30 minutes before kneading.

What can I substitute for all-purpose flour? ›

Four All-Purpose Flour Alternatives
  • Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
  • Rice Flour. ...
  • Almond Flour. ...
  • Buckwheat Flour.

Is whole wheat flour like all-purpose flour? ›

All-purpose flour: All-purpose flour is a type of refined enriched wheat flour used for a myriad of things including baking, as a thickening agent, or breading. Whole wheat flour: Whole wheat flour is a whole grain that provides more fiber and other nutrients naturally than refined enriched flours.

Does whole wheat flour need more water? ›

So, 1,000 grams of flour and 750 grams of water will always be 75% hydration; it doesn't matter if the flour is rye, whole wheat, buckwheat, or gluten-free. However, whole-grain flours are “thirstier,” and doughs made with whole-grain flours typically require more water.

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