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Weet bread7/14/2023 ![]() Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation. Usually your bread will be chewy when there isn’t enough gluten formation or you’re using a low-protein flour. Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.įrequently Asked Questions Why Is My Bread Chewy?.Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown.Cover the pot with the lid and place it back in the oven. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl.Add your Dutch Oven to the oven and heat it as well while you’re prepping the dough. Preheat Oven and Pot: Preheat oven to 475☏.Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. It will be sticky, so just mix until most of the flour is incorporated. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it’s all incorporated. Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast.Water – Make sure it’s at room temperature!.Yeast – I used active dry yeast, you can use instant yeast if that’s what you have.Just don’t skip it, without it the bread won’t have any taste at all. Salt – Use as much or as little as you’d like.I like mixing the two, to get a fluffier bread, if you use only whole wheat you’ll still get a great bread, but just a bit denser. Flour – We are using whole wheat flour and all-purpose flour.Bask in the glory of this easy no knead whole wheat bread recipe so let’s get baking! Ingredient Notes There’s no kneading required, you simply mix the ingredients with a wooden spoon in a big bowl, cover it with plastic wrap and leave it on your counter overnight. You cannot make an easier bread than this. This bread is healthy and delicious, as I always say, there’s nothing better than freshly made bread. Many times when you buy whole wheat bread, it’s usually always made with some all-purpose flour, not just whole wheat. The answer is simple, yes! I have made this with all whole wheat flour and also with half whole wheat and half all-purpose, which is what this recipe is. I’ve made this bread before with only white all-purpose flour, but one of the most common question I get from you guys is “Can I make this bread with whole wheat flour?”. How Do I Know When My Bread Is Done Baking?.Why Do I Have To Cover The Pot For The First 30 Minutes?.I Don’t Have A Dutch Oven, What Can I Use Instead?.Why Make This No Knead Whole Wheat Bread.Bread flour helps counteract this: it's higher in protein than all-purpose flour, which helps create a stronger gluten network during kneading. The extra bran in the whole wheat flour can impede rising, which often results in a dense loaf of bread. When it came to flour, I settled on a combination of whole wheat flour and bread flour.That being said, if you’re lactose intolerant feel free to use water. The sugar in the milk also contributes to a softer, more deeply colored crust. I use milk instead of water because it creates a more tender crumb. Milk or water? You need liquid to activate Active Dry yeast.Granulated sugar left the loaves too pale, and molasses too dark. I found honey provided a subtle sweetness and color to the bread I liked. On to sweeteners! I made versions of bread with granulated sugar, honey, and molasses for sweetener.For my yeast experiments, I decided to use Active Dry Yeast instead of Instant Rapid Rise because I felt like the instant yeast made the loaves rise too quickly and often resulted in over-proofed loaves.
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