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March 1, 2018

Simple Whole Grain, No Knead Bread

Simple Whole Grain, No Knead Bread

Healthy bread is mostly made out of whole grains and sourdough. But not everyone prefers sourdough. 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.

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.

Breadtopia Grains

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

Simple Whole Grain, No Knead Bread

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 simply works best.
1 tablespoon or to taste salt 
4 cups room temperature water

Recipe Instructions

Simple Whole Grain, No Knead Bread

Mix dry ingredients together in a big bowl.

Add 4 cups of water (see note below) 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.

Simple Whole Grain, No Knead Bread

Note: The dough should be moist, more than usual bread dough, you should be easily able to mix it 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 exactly know 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 a clean surface.

Simple Whole Grain, No Knead Bread

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

Place it in a cold oven, turn on the heat to 400 F, and set the timer for 1 hour …

Simple Whole Grain, No Knead Bread

… and it comes out great every time. Yummy!!!

Our Daily Bread - Whole Grain, No Knead, Rise Overnight - Simple and Yummy!!!

5.0 from 1 reviews
Simple Whole Grain, No-Knead Bread
 
Print
Author: Anna @ Northern Homestead
Ingredients
  • 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 tablespoon salt (or to taste)
  • 4 cups room temperature water (See note in the article)
Instructions
  1. Mix dry ingredients together in a big bowl.
  2. Add the water and mix well, you do not have to knead.
  3. Cover with plastic or lid (so it does not dry out) and leave for 12 – 16 hours at room temperature.
  4. Forming the loaf: Put a bit of oil and gently place the dough on a clean surface, do not disturb the texture too much.
  5. 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.
  6. Let it rise for 1 -2 hours.
  7. Place it in a cold oven, turn on the heat to 400 F, and set the timer for 1 hour.
3.5.3251

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Filed Under: Baking and Breakfast, Recipes Tagged With: Bread, Recipe, Whole Grain

Reader Interactions

Comments

  1. Brenda says

    March 5, 2012 at

    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.

    Reply
    • Anna says

      March 5, 2012 at

      I am glad you like my extra special mixing bowl ;). Soup and bread sounds really good!

      Reply
  2. Anna says

    March 17, 2012 at

    Made the same recipe with spelt today, and it turned out great.

    Reply
  3. Kris, Neighbor Chick says

    August 2, 2013 at

    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!

    Reply
    • Anna says

      August 2, 2013 at

      Thank you! No, I hope it is not wrong, because I am basically never in the mood to knead ;).

      Reply
  4. Nicole says

    September 14, 2013 at

    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!

    Reply
    • Anna says

      September 14, 2013 at

      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.

      Reply
  5. Christie says

    January 16, 2014 at

    This looks delicious! Stopping by from the hop! I may have to crank up the oven on Monday since it’s a holiday. #pinning

    Reply
  6. Christina @ Juggling Real Food and Real Life says

    January 17, 2014 at

    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.

    Reply
  7. Gaye @CalmHealthySexy says

    May 6, 2014 at

    I love making bread, and this looks like a great recipe. Thanks so much for sharing with the Let’s Get Real party.

    Reply
    • Anna says

      May 6, 2014 at

      There is nothing as homey as making bread.

      Reply
  8. Janet Pesaturo says

    August 22, 2014 at

    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.

    Reply
    • Anna says

      August 22, 2014 at

      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.

      Reply
  9. Genet says

    September 12, 2014 at

    Has anyone tried to make this gluten free wholegrain ?

    Reply
    • Anna says

      September 12, 2014 at

      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.

      Reply
  10. Genet says

    October 14, 2014 at

    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

    Reply
    • Anna says

      October 14, 2014 at

      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!

      Reply
  11. momgenet says

    November 7, 2014 at

    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 ?

    Reply
    • Anna says

      November 8, 2014 at

      No, I have not. I do add sugar to the buns recipe, but never missed it in my bread.

      Reply
  12. Genet says

    November 13, 2014 at

    Bun recipe ????
    Where do I find THOSE !
    🙂

    Reply
    • Anna says

      November 13, 2014 at

      Here is the bun recipe: Homemade Buns. Happy Backing!

      Reply
  13. Dove says

    January 14, 2015 at

    Been looking for some eAsy lazy recipes …do not have much energy lately ….I will save this site and try this

    Reply
    • Anna says

      January 15, 2015 at

      Hope you like it, Dove. It sure is easy.

      Reply
  14. Genet says

    December 12, 2015 at

    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 ????
    🙂

    Reply
    • Anna says

      December 23, 2015 at

      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.

      Reply
  15. Tom van den End says

    March 3, 2016 at

    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

    Reply
    • Anna says

      March 7, 2016 at

      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.

      Reply
  16. Martin Jahr says

    January 19, 2018 at

    Looks really yummy. Can one substitute with rye flour?

    Reply
    • Anna says

      January 19, 2018 at

      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.

      Reply
  17. Connie says

    April 26, 2018 at

    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.

    Reply
    • Anna says

      May 1, 2018 at

      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.

      Reply
  18. Stacy says

    June 3, 2022 at

    Can any instant yeast be used? Like rapid rise? or just instant?

    Reply
    • Anna says

      June 4, 2022 at

      I use Saf or Instaferm instant yeast.

      Reply

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