Fast whole wheat bread, no knead

Name: Fast whole wheat bread, no knead
Prep time: 5 min
Cook time: 40 min
Yield: 1 piece of bread
Ingredients: 4 cups (520 g) whole wheat flour or einkorn flour (or a mixture of both); 1 tsp salt; 2 cups (480 ml) warm water; 3 tsp (10-11 g) dry yeast; 1 tsp honey (maple syrup or brown sugar); 3 tbsp raw nuts (sunflower seeds, pumpkin seeds, flaxseed) optional

from Katerina in Bakery goods Visits 17279

The recipe for this quick and delicious homemade bread made from whole wheat flour or eincorn flour can be prepared for a little over an hour. No knead! You will be remain fascinate!

5 min preparation

40 min baking

200°C

Recipe

4 cups (520 g) whole wheat flour or einkorn flour (or a mixture of both)
1 tsp salt
2 cups (480 ml) warm water
3 tsp (10-11 g) dry yeast
1 tsp honey (maple syrup or brown sugar)
3 tbsp raw nuts (sunflower seeds, pumpkin seeds, flaxseed) optional

Description

I have prepared the recipe for this bread many times at home. You can mix it only with whole wheat flour or only with einkorn flour, as well as mix the two types of flour. If you wish, you can add raw nuts, but even without them in a little over an hour you have delicious no knead homemade bread! In the photos the bread is made with einkorn flour and very little whole wheat flour and I have added a mix of raw seeds - sunflower seeds, flaxseed, poppy seeds and sesame. Every time I prepare it I use an electronic scale to measure flour, water and yeast. I do not put olive oil or sunflower oil in the recipe. It is important to bake the bread on the lower level of the oven, not on the middle.

1 In a large bowl, mix the flour with the salt. In another bowl, mix the warm water with the dry yeast and honey. Mix well and immediately add to the flour. Stir with a spatula for 2-3 minutes. Finally add the raw nuts and mix well.

2 Pour the mixture into a rectangular tray for baking bread or cake (mine is with size 30x11 cm), with a non-stick coating. If you use another type of tray, use baking paper to prevent the bread from sticking during baking.

3 Leave the bread to rise until it rises to the edge of the baking tray, as shown in the photo. For me, this takes 20 minutes, but a lot depends on the dry yeast you use and the heat on which you will leave the bread to rise. To speed up the process, you can preheat the oven to 50 degrees, then put the dough in it and turn it off.

4 Bake on the lower level in a preheated 200 degree oven for 40 minutes. Store in a paper bag or bread box.

Comments

Анна Савова 2.9.2024 20:48 EEST

Прекрасна рецепта! Получи се превъзходен пълнозърнест хляб, много вкусен. Благодаря! Вече само по Вашата рецепта ще правя хляб.
Славка Хаджиева 26.7.2024 21:00 EEST

Макар,че имам хлебопекарна,от както пробвах тази рецепта вече не я ползвам! Много вкусен и сполучлив и най вече бързо се получава хляба по вашата рецепта! Много ви благодаря,че я споделите с нас! Аз го приготвям с пълнозърнесто брашно от спелта и пълнозърнесто ръжено 50/50. Уникално вкусен!!
Цветелина Иванова 22.7.2022 11:42 EEST

Винаги се получава! Страхотна рецепта. Благодаря!