Tuesday, June 14, 2011

Basic Bread Recipe: Mark Bittman's No Knead Whole Wheat Bread

I love to show people how to make bread, because often they complain it's too difficult when I think it can be quite easy, especially when you don't even have to knead it!  Anyone can learn to make homemade bread. Here is the basic bread recipe that I use most often for No Knead Bread.  I make this bread recipe when I am too busy to focus on kneading out bread dough, but still want homemade bread with dinner:

Mark Bittman's No Knead Whole Wheat Bread (Basic Bread Recipe)

However, sometimes nothing beats a loaf of yeasty bread fresh out of the oven that has been kneaded to rise the dough soft and fluffy. The smell fills the whole house! Here is my very own basic bread recipe:

2 T tap water to 100 degrees
1 tsp honey
1 envelope active dry yeast
4 cups whole wheat flour
1 tsp salt
3 T canola or olive oil
Enough water or milk to bind the dough
Egg yolk to brush on top (about 1-2 eggs)

Add the yeast, honey and water and set aside 5-10 mins until frothy.

In a bowl, add the flour and salt and mix together.  After proofing the yeast, add it, 2 T  of the oil and milk or water until moist.  Turn out on a floured surface and knead until smooth, approximately 10 mins.

In a clean bowl, rub the remaining oil on the inner surface and put your dough inside, covering lightly with a towel.  Let rise in a quiet, warm place for 1 hour.   Then, punch it down.  Cover and let rise again for 30 mins.

Shape into balls (for rolls) or logs (for loaves) and bake on a lightly greased cookie sheet and brush with egg yolk.  Bake until a knock on the outside provides a hollow sound, approximately 50 mins.

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