Wholesome bread is mostly made out of whole grains and sourdough. But not everyone favors sourdough for its taste and the amount of work it does to keep it going. Here is a good alternative to sourdough bread. It has the benefit of a long-rising period and uses very little yeast. I especially like the simplicity of it, and we all like the taste. I am okay with making fancy bread now and then, but since I bake all of our bread, it has to be simple!
The recipe idea comes from a no-knead bread, but I wanted it to be a whole-grain bread and, if possible, even simpler. It took me quite some time to figure it out, but it worked. What you see here IS a simple whole-grain, no-knead bread recipe that really works. If you are familiar with no-kneed bread, make sure to read the instructions because, in my experience, the whole grain acts differently than white flour.
We have been baking this bread for many years and haven’t gotten tired of it. It is simple, nourishing, and delicious.
Why whole grain
Whole grains are packed with nutrients, including antioxidants, B vitamins, protein, fiber, and trace minerals (copper, iron, magnesium, and zinc). We were introduced to whole grains by a medical doctor who shared with us his healing story of using bread from a local bakery that baked all the bread using freshly ground flour.
Freshly ground whole grain flour is also much superior in taste to anything you can buy off the shelf. The taste really shows you the quality. Whole grains do not last, it is not worth it to buy whole grain flour in store. You have to grind it yourself to get all the goodies and the great taste.
In order to be able to make whole grain bread that is not just yummy and comforting but also contains all the nutrients, we needed a grain mill. We went for the Fidibus 21 Grain Mill and have loved it ever since. See also why we like our Wolfgang Fidibus 21 Grain Mill.
For our daily bread, we like to use Spelt. We have had the best results with Spelt. However, you can use whatever grain you like and find all these grains at Breadtopia, click on the picture, and it will lead you to the grain shop.
If you think you have issues with gluten, switching all grains, lentils, and legumes to organic might resolve your ongoing stomach issues. The problem is often not the gluten but the chemicals in conventional grains.
Note: The dough should be moist, more than usual bread dough, and you should be able to mix it easily with a spoon. 4 cups of water work perfect for me, however, the amount may vary in a different climate. Add 3 first, and see how much you will need. Measure and take notes so you know exactly how much you need next time.
Cover with plastic or a lid (so it does not dry out) and leave for 12 – 16 hours at room temperature.
Forming the loaf
My Kaiser Laforme Plus Loaf Pan does not stick at all, so I do not oil it.
But if yours sticks, please oil your baking pan first.
Oil or dust with flour on a clean surface.
Spread the dough out a bit and fold it to fit into the baking form. I usually fold it a few times and then roll it to a loaf.
Lately, I actually do it just in my hands, so there is no working space to clean.
Let it rise for 1 -2 hours till about double in size.
Bake
Please place it in a cold oven, turn on the heat to 400 F, and set the timer for 1 hour …
… and it comes out great every time. Yummy!!!
- For 2 loafs (4" x 10")
- 1050 grams = 37.0377 ounces of freshly ground whole grain flour (I use spelt, but any grain works).
- ½ – teaspoon SAF instant yeast: SAF yeast simply works best.
- 1 tablespoon salt (or to taste)
- 4 cups room temperature water (See note in the article)
- Mix dry ingredients together in a big bowl.
- Add the water and mix well; you do not have to knead.
- Cover with plastic or lid (so it does not dry out) and leave for 12 – 16 hours at room temperature.
- Forming the loaf: Put a bit of oil and gently place the dough on a clean surface; do not disturb the texture too much.
- Spread it out and fold it to fit into the baking form. I usually fold it twice and then roll it to a loaf.
- Let it rise for 1 -2 hours.
- Place it in a cold oven, turn on the heat to 400 F, and set the timer for 1 hour.
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I love your mixing bowl (hee hee) – Hey it works. I also love that dough can be made so far ahead. It’s a great day (weatherwise at least) for soup and homemade bread! Thanks for sharing, Anna.
I am glad you like my extra special mixing bowl ;). Soup and bread sounds really good!
Made the same recipe with spelt today, and it turned out great.
Thanks so much for this recipe. I’ve been wanting a homemade bread recipe that isn’t so high-maintenance. Sometimes we just aren’t in the mood to knead! Is that wrong? Have a lovely day!
Thank you! No, I hope it is not wrong, because I am basically never in the mood to knead ;).
This looks hearty and healthy and MUCH easier than your normal bread. But I would have to go out and buy a scale 🙂 Thanks for linking to Let’s Get Real again! Look forward to reading your posts every week!
Thanks, this actually IS my normal bread. I would encourage you to get a scale, it makes backing so much easier. Well worth the little investment. Breadtopia has great scales for backing.
This looks delicious! Stopping by from the hop! I may have to crank up the oven on Monday since it’s a holiday. #pinning
Hi Anna! This bread looks like perfection. I don’t eat much bread because it is hard to find good bread without lots of ingredients that I can’t pronounce and don’t want to put into my body. You make it seem so easy, too.
I love making bread, and this looks like a great recipe. Thanks so much for sharing with the Let’s Get Real party.
There is nothing as homey as making bread.
Anna, this is a very interesting recipe which I will have to try. I haven’t seen a whole grain bread recipe made like this. Looks delightfully easy and delicious. Pinning and sharing.
Thank you Janet! When I first learned about the no knead bread, I was excited – love the idea. But I wanted it to be whole grain. It took me some time to make it work, but it did. No we are having it daily ;). Hope you like it.
Has anyone tried to make this gluten free wholegrain ?
I have not. But our daughter can not have wheat, but she can eat this bread with spelt. Because it raises overnight, the gluten are easier to digest. maybe it is worth to give it a try.
So . . . . looks yummy but I don’t have a grinder to grind my own flour. Can I use spelt flour from the health food store and still measure/weigh the same ?
thanks
You sure can. However we have a very dry climate, it might need a bit more with store bought flour. Hope it works for you and will be yummy!
I think it is interesting that you do not add honey or a bit of sugar to this recipe.
Most yeast breads do.
Have you ever added the sugars ? Is it not needed, I take it ?
No, I have not. I do add sugar to the buns recipe, but never missed it in my bread.
Bun recipe ????
Where do I find THOSE !
🙂
Here is the bun recipe: Homemade Buns. Happy Backing!
Been looking for some eAsy lazy recipes …do not have much energy lately ….I will save this site and try this
Hope you like it, Dove. It sure is easy.
So I am wondering if you can sub the yeast for some sourdough starter ?
Has anyone ever done that ?
Also, can it rise in the refrigerator ????
🙂
I have been wondering about the sourdough, too. If you find out, let me know. Rising in the fridge would be possible. Some “No Knead” Bread recipes do that.
Hi Anna, could you use Almond or Hemp flour & if so are the weights/amounts the same?
Is the yeast you use an American product if so I live in the UK is there a UK
version?
Thanks
Tom
Hello Tom, sorry i do not know the answer to your question. Here just some thoughts. The grains I use (spelt, wheat, kamut etz) all have gluten. Almond and Hemp do not have any gluten. Still, it could work. Just try a small amount (Like 1/4 of the recipe) and see. The yest is just a good quality dry yeast. Do best you can find. Hope this is of some help.
Looks really yummy. Can one substitute with rye flour?
I have never done it, but theoretically why not. Try it and you will know. All rye might be a very heavy bread though. But some people like heavy breads, so it is all up to you. If you don’t mind come back and share how it went.
Wow, that’s a long bread pan! Looks like the size my son is looking for so I checked the Amazon linke. $38! I guess this would work in THREE regular loaf pans? My daughter can’t have gluten and I feel much better without it so I haven’t baked bread in years, but I might try this for my husband and son since it looks so easy. We do have wheat berries in storage but I might try buying spelt because I’ve heard it’s so good for you.
Spelt is a good grain. Some people can tolerate it better than wheat. I like my bread pan a lot. I got my directly from Germany though. It’s not to long, you get lots of good slices out of one loaf of bread.
Can any instant yeast be used? Like rapid rise? or just instant?
I use Saf or Instaferm instant yeast.