easy no-knead wheat bread

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think you can’t make delicious bread at home…think again, this easy no-knead wheat bread is utterly foolproof

I keep a list of recipes that I come across and hope to make one day. Actually it’s more like three lists. I have one on my desk, I keep another on my phone, and usually have a third list on my nightstand as well. I seem to always add more recipes to the list than I make, so the lists just grows and grows.

This no-knead bread recipe from the NY Times ^[3]has been on my must make list for a while now. With the past few months being exceptionally busy, I have not made bread in ages. Stella requested some bread for soup the other day and I thought why not try out a recipe I have been sitting on for over a year.

I love to bake bread, and usually make at least two loaves a week, so after months with no bread I was so excited to get back at it.

Now, I know many of you are fearful of using yeast, but trust me, this is a loaf that anyone can make. You just need to plan ahead; the dough needs to rest and rise at room temperature for 18 hours. I start the bread in the afternoon and by the next morning it’s ready to go.

Print Recipe ^[4]

Yield: 1 loaf

easy no-knead wheat bread

Prep Time: 20 minutes (plus 20 hours resting time)

Cook Time: 45 miutes

Total Time: 21 hours

Ingredients:

• 3 cups flour (I used half AP flour and half whole wheat)
• 1/4 tsp yeast
• 1 tsp salt
• 1 1/2 cups water

Directions:

• in a large bowl combine the flour, yeast, and salt
• add water and stir until well blended
• cover with plastic and allow to sit at room temperature for 18 hours
• on a well floured surface, fold dough over, and form into a ball
• cover with plastic and let sit 15 minutes
• flour a cotton towel and place dough on towel, dust dough lightly with flour and cover with another cotton towel
• let the dough rise until doubled (about 2 hours)
• place a large covered cast iron or enamel pot into the oven as it preheats to 450 degrees
• carefully unwrap the dough, and place into the hot pot
• cover and bake for 30 minutes, uncover and bake an additional 15 minutes
• cool on rack, and let cool before cutting

recipe from the NY Times ^[3]

I prefer wheat bread to white, but the kids don’t always love it, so I used half and half for this loaf. I’ve also made it with 100% white flour; both are simply delicious. We love this easy french loaf ^[5], and the kids are hooked on homemade hawaiian bread ^[6], but this easy no-knead wheat bread is pretty much my all time favorite and will be a regular on our menu from here on out.

enjoy!