Name: No Knead Whole Wheat Bread
Prep time: 10 min
Cook time: 35 min
Total time: 605 min
Ingredients: 3 cups (400g） whole wheat flour; 1 Tbsp. coconut sugar; 1 tsp. pink salt (fine); 1 tsp. active dry yeast; 1-1/2 cups + 2 Tbsp. (390ml) room temperature water; 2 tsp. avocado oil; 1 tsp. vinegar; Sesame seeds

Take a break from your supermarket sandwich loaf and trade it for this no knead whole wheat bread. It takes a dollop of effort, but there’s nothing quite like freshly baked bread! And unlike other 100% whole wheat loaves, this recipe results in a fluffy middle. Give yourself two days to complete the process, which includes a “pinch-and-fold” method instead of the labor-intensive kneading. Your tummy will thank you for the 100% whole grains and your house will smell heavenly. For ultimate scrumptiousness, toast your slices directly before serving.

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No Knead Whole Wheat Bread

Prep Time 10 minutes

Cook Time 35 minutes

Resting Time 9 hours 20 minutes

Total Time 10 hours 5 minutes

Servings 8

Calories 172 kcal

Author Minako Umehara

Ingredients

Dry

3 cups (400g） whole wheat flour
1 Tbsp. coconut sugar
1 tsp. pink salt fine
1 tsp. active dry yeast

Wet

1-1/2 cups + 2 Tbsp. (390ml) room temperature water
2 tsp. avocado oil
1 tsp. vinegar

Optional

Sesame seeds

Instructions

In large bowl, whisk together dry ingredients. In separate container, mix together wet ingredients. Add wet mixture to dry mixture and use a spatula or your hands to mix until all flour is incorporated.
Cover bowl in plastic wrap and set aside to rest 30 minutes.
Grab top edge of dough with oiled hands, stretch it upward and fold over to other side. Turn bowl 90 degrees and repeat stretching and folding 12 times. Let dough rest another 30 minutes.
Repeat stretch and fold process. Turn dough over, seam side down. Sit covered at room temperature overnight, at least 8 hours.
First rise: Dust dough with flour. Place spatula between dough and bowl, turn bowl upside down, and place dough on a floured work surface. Flour your hands really well and hold bottom of dough. Pull/spread in all four directions to form a square. Fold top and bottom in thirds onto itself and fold left and right sides in thirds onto itself as well. Turn it over and pull it toward you several times to stretch the surface. Cover with a bowl and leave on work surface to rest 20 minutes.
Second rise: Dust surface with flour. Press dough gently to flatten then turn it over. Fold dough toward center, pulling each corner in turn, until dough becomes taut. Turn it over and pull toward you several times to stretch surface. Place on parchment paper. Cover with a bowl and let sit about 1 hour.
Preheat oven to 450 degrees F. Place cast iron pot (or heavy cooking pot) in oven with a lid.
If desired, sprinkle dough with sesame seeds and cut a slit on top. Add parchment paper to preheated pot, place dough in pot and bake covered 30 minutes, then uncovered 10 minutes.
Transfer bread to wire rack and let cool completely before slicing.