This whole wheat no knead bread, also known as batter bread, is simple to make because it is stirred, not kneaded and only utilizes one rise. You don’t have to wait for the bulk rise in the bowl because it only requires a brief rise in the loaf pan before baking.
Because the dough consists of only whole-wheat flour, the loaf won’t rise as much as a loaf made with bread flour (due to the protein content). However, the good thing about batter bread is that you don’t have to worry about working the dough to develop the gluten. The batter will be soft and fairly light and the finished loaf shouldn’t end up looking and tasting like a brick.
Whole Wheat No Knead Batter Bread
(Makes two loaves)
The recipe for this bread is adapted from Bernard Clayton’s New Complete Book of Breads.
Ingredients
- 6 cups whole-wheat flour (I used organic whole wheat)
- 1/4 cup sugar
- 1 tablespoon salt
- 2 packages dry yeast
- 3 1/2 cups hot water (120° to 130°)
Baking Pans:
- 2 medium (8″ x 4″) loaf pans
Directions:
Note: You don’t need to use your mixer. This bread can be mixed completely by hand.
Mixing by hand – 13 minutes
In a large mixing bowl measure the flour and stir in the sugar, salt, and yeast. Pour in hot water and stir 50 strokes to blend. This will be a soft batter, not to be kneaded. Fill the pans two-thirds full. Spread the batter into the corners using wet fingers.
Rising Time: 30 minutes
Cover and leave at room temperature to double in volume only – about 30 minutes. If you let the batter rise longer, it will fall during baking.
Preheat the oven to 400°F 20 minutes before baking.
Baking Time: 400°F 15 minutes; 350°F 45 minutes
Bake in a hot oven for about 15 minutes, then reduce heat to 350°F for an additional 45 minutes, or until the loaves test done. If using a convection oven, reduce heat 40° for each bake period. I used glass pans, so I reduced the oven temperature by 25°.
To test for doneness, insert a wooden skewer or cake testing pin in the center of the loaf. It should come out clean and dry.
Remove the bread from the oven, turn from the pans, and place on a wire rack to cool before serving.
Slices of this bread are deliciously wheaty and chewy. You can serve them with soft cheeses, and top with thin slices of ham. Or, spread a slice with cinnamon and butter for an enjoyable breakfast toast. It also makes a great peanut butter and jelly sandwich to be enjoyed with a tall glass of milk!
Happy Baking!
Cathy
Anonymous says
Was wondering if you’d considered using Vital Wheat Gulten in this bread to give it some rise? I’ve not experimented with Vital Wheat Gulten so I’m not familiar with it in no-knead breads or any other bread for that matter.
Cathy (breadexperience) says
Thanks for stopping by! I use vital wheat gluten in some breads; however, I don’t think this bread needed it. It rose pretty well without it particularly since it was made with 100% whole wheat flour and no added bread flour.
A lot of no knead breads and other whole wheat breads can definitely benefit from the vital wheat gluten.
Anonymous says
I tried it, but after I reduced the temp to 350 degree it fell down & it didn’t rise again. But I want to try again. Any tips?. Please help .
Cathy says
I think the key to the bread not falling is to make sure it isn’t proofed too long. Otherwise, it falls under it’s own weight.
Ruth says
this bread is delicious and so easy. I divided it to make only 1 loaf. I was wondering if it would be a little more moist if I added about 1 tab. cocoanut oil or maybe some raisins. I don’t want to mess it up.this is the ww batter bread-no mixer.
Cathy says
Hi Ruth,
I haven’t tried adding any oil to the batter, but you could certainly give it a shot and see how it goes. If you do try it, please let me know how you like it.
Happy Baking!
Cathy