No Knead Whole Wheat Sandwich Bread
Discover the ultimate simplicity of homemade bread with this No Knead Whole Wheat Sandwich Bread recipe, a perfect blend of wholesome ingredients and effortless preparation. Made with a hearty mix of whole wheat and all-purpose flours, a touch of honey for natural sweetness, and olive oil for a tender crumb, this bread requires just minutes of hands-on time. The secret lies in its long fermentation, which develops deep, rich flavors without the need for kneading. Ideal for novice bakers and busy schedules, this versatile loaf bakes up soft yet sturdy, making it perfect for sandwiches, toast, or enjoying plain. With its rustic charm and foolproof technique, this no-knead bread is bound to become a household favorite, offering homemade freshness straight from your kitchen. Keywords: no knead bread, whole wheat sandwich bread, easy homemade bread, beginner bread recipe, no knead baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 360 grams Whole wheat flour
- 120 grams All-purpose flour
- 1 teaspoon Active dry yeast
- 2 teaspoons Salt
- 2 tablespoons Honey
- 420 milliliters Warm water
- 2 tablespoons Olive oil (plus extra for greasing)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, active dry yeast, and salt. Stir until evenly mixed.
Add the honey, warm water, and olive oil to the dry ingredients. Use a spatula or wooden spoon to mix until a shaggy dough forms. The dough will be sticky but that's normal.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. During this time, the dough will rise and develop flavor.
After the dough has risen, grease a 9x5 inch loaf pan with olive oil or non-stick cooking spray.
Using a spatula, gently deflate the dough and scrape it into the prepared loaf pan. Smooth the top with the spatula if necessary.
Cover the loaf pan with a clean kitchen towel and let the dough rise again at room temperature for 1 to 2 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Once preheated, bake the bread in the center rack of the oven for 40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 36.5 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
