Healthy bread is mostly made out of whole grains and sourdough. But not everyone prefers sourdough. Here is a good alternative to sourdough bread. I especially like the simplicity of it and we all like the taste. I am okay with making a 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. We have been baking this bread for many years now, and haven’t gotten tired of it. It is simple, healthy 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). Whole grains have been proven to be very healthy. We were introduced to whole grains by a medical Doctor who shared with us his healing story by 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 just 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 healthy and nutritious, 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. You can use whatever grain you like and find all these grains at Breadtopia. Simply click on the picture and it will lead you to the grain shop.
Why organic grains
We use organic grains only, and even if I buy white flour or ready-made flour produce, we try to stick to organic as much as we can. What many people don’t know is that conventional wheat is sprayed with roundup just prior to harvest. Not every farmer does that, but enough to make a real problem. Avoiding it is simple, just go organic.
If you think you have issues with gluten switching all grains and lentils and legumes to organic might resolved your ongoing stomach issues. The problem is often not the gluten but the chemicals in conventional grains.
Recipe Ingredients
For 2 loafs (4″ x 10″)
1050 gram = 37.0377 ounces freshly ground whole grain flour (I use spelt, but any grain works). And yes, I go by gram using a Kitchen Scale
1/2 teaspoon SAF instant yeast, Saf Instant Yeast
1 teaspoon salt
4 cups room temperature water
Recipe Instructions
Mix dry ingredients together in a big bowl.
Add 4 cups of water and mix well, you do not have to knead, but you can if you like :). Sometimes I go in with my hands, just because it is fun, and makes sure it is mixed well, I do not knead it.
Cover with plastic (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 a clean surface.
Spread the dough out a bit and fold it so it fits 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. Sprinkle it with seeds if so desired. Let it rise for 1 -2 hours till about double in size.
Bake
Place it in a cold oven, turn on the heat 400 F and set the timer for 1 hour …
… and it comes out great. Yummy!!!
- For 2 loafs (4" x 10")
- 1050 gram = 37.0377 ounces freshly ground whole grain flour (I use spelt, but any grain works).
- ½ – teaspoon SAF instant yeast, SAF yeast simply works best.
- 1 teaspoon salt
- 4 cups room temperature water
- Mix dry ingredients together in a big bowl.
- Add 4 cups of water and mix well, you do not have to knead.
- Cover with plastic (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 a bit and fold it so it fits into the baking form. I usually fold it twice and then roll it to a loaf. Sprinkle it with seeds if so desired. Let it rise for 1 -2 hours.
- Place it in a cold oven, turn on the heat 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.