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October 16, 2019

No Knead Whole Grain Bread

Mailyn is holding a small loaf of homemade bread

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Makes one average round loaf or two smaller ones

With all the hype on no knead bread, I knew I had to give it a go. Almost every recipe I scouted out on social media used all-purpose flour and I am a whole grain flour kid of woman. After many experiments I have created a whole grain loaf of no knead bread that will knock your socks off.

Ladies and Gentlemen, I give you my no knead whole grain bread.

2 cups Red Fife flour – see below, no substitutions

½ cup all-purpose flour – see below

½ cup large oat flakes

¼ cup natural wheat germ

¼ cup ground flaxseed

1 tsp table salt

1 tsp white granulated sugar

½ tsp active dry yeast

1 ¾ cup cool water

 

  1. This is a 18-24 hour process, start the recipe on Day 1 and bake it off on Day 2. You will need a 6-8 litre heavy pot that has a lid or two smaller pots with lids. Heavy is key here. I use either an enamel covered cast iron, or a cast iron pot. They need lids, I know I already said that, but it needs repeating.
  2. Ready, set, go!
  3. In a large bowl, whisk together: red fife flour, all-purpose flour, oat flakes, wheat germ, flaxseed, salt, sugar and yeast.
  4. Add cool water and mix until there is no more dry ingredients visible and it forms a ball. Gently pat into the bowl.
  5. Cover with a plastic bag or plastic wrap, without touching the dough, and set aside for at least 18 hours and up to 24 hours. I put mine in my microwave…..it becomes a lovely little incubator.
  6. After 18-24 hours, it should have doubled in size and will look spongy, that’s all good.
  7. Tip out onto a lightly floured board and knead. I know I said this is no knead, but you only knead it slightly, it’s more like folding it into itself. Do that about three times, until it isn’t sticky anymore. Shape it into a ball. Sprinkle lightly with flour and cover with a clean tea towel for 15 minutes. NOTE: if you are using two pots cut the dough in half so you have two balls of dough.
  8. Check to see if its sticking to the tea towel. If its sticking sprinkle with a little more flour. Cover with the tea towel and set the timer for 1 hour and 30 minutes.
  9. When the timer goes off adjust the rack in the oven to just below middle and preheat to 450°F. When the oven is hot, place the covered pot or pots in the oven to preheat.
  10. Set the timer for 30 minutes.
  11. When the timer goes off, remove the very hot pots from the oven, remove lids, gently place the dough into the pot, seam side or bottom down first. If you are using two pots, place one ball of dough into each pot.
  12. Cover with lid, bake for 25-30 minutes or until the bread has a nice deep golden brown crust.
  13. Remove lid or lids and bake for 15 minutes longer or until the bread is a rich brown and sounds hollow when tapped.
  14. Remove from pot or pots and cool on a wire rack.

One regular round loaf makes 12-14 slices

Watch me dem this recipe on my Facebook Fan Page mairlyn.smith at 8 pm EDT on Wednesday, October 16

 

Professional home economist tips:

Red Fife Flour

This whole grain flour is renowned for it’s baking quality. It produces light and tender breads. Worth the trip to a Bulk Barn or a health food store. When it comes to whole grain breads I choose Red Fife.

All-purpose Flour

I added ½ cup mainly for the gluten aspect. I wanted the bread to hold its structure on the rise and in the baking, adding the ½ cup made a difference.

4 Comments on “No Knead Whole Grain Bread

Jenny Lam
October 17, 2019 at 3:19 am

Hello Mairlyn,

Would you know the nutrient value and the macro (protein / fat / carbs) of the no knead bread?

I love bread, but sometimes I feel bloated afterwards.

Thank you for your time and I’m looking forward to your reply.

Reply
Mairlyn
October 18, 2019 at 1:26 pm

Hi Jenny,
I didn’t have time to send it in for nutrient analysis…..
but i will.
Peace, love and fibre,
Mairlyn

Reply
joan obrien
October 17, 2019 at 5:30 pm

Question is to do with the ‘No Knead Whole Grain Bread”

Mairlyn Smith, I don’t have small pots, mine is 1.5 bigger than the one you used on FB. So I’m wondering do I have to leave it in longer?

Reply
Mairlyn
October 18, 2019 at 1:25 pm

In the recipe, the timing is the same.
20-25-30 minutes, with the lid. So do it for 25 minutes lid on and then 15 minutes lid off.
Should still have the amazing crust.
Peace, love and fibre,
Mairlyn

Reply

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