No Knead Whole Wheat Sandwich Bread

Name: No Knead Whole Wheat Sandwich Bread
Total time: 6 h
Ingredients: 2 cups All-purpose flour; 2 cups Whole wheat flour Standard whole wheat (made from red wheat) is used here, but you can also substitute with the whole grain "white" whole wheat flour (made from white wheat).; 2 teaspoons Fine ground sea salt; 1/4 cup Honey, pourable Can substitute alternatives of 2 tablespoons of maple syrup, 2 tablespoons of white sugar, or alternative sugars such as Sucanat, date sugar, or maple sugar.; 2 tablespoons Butter, melted Oil such as coconut oil, avocado oil, or olive oil can be substituted. Avoid using highly processed vegetable oils, such as canola oil or corn oil.; 2 1/4 cups Water, warm Temperature should be 110°F if using active yeast, up to 130°F if using instant yeast. Warm to touch is sufficient.; 2 1/4 teaspoons Dry yeast, active or instant 2 1/4 teaspoons of yeast is equivalent to one 1/4 ounce packet of yeast.; 2 tablespoons Butter, optional For rubbing on top crust

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Servings: 8

Ingredients

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2 cups All-purpose flour2 cups Whole wheat flour Standard whole wheat (made from red wheat) is used here, but you can also substitute with the whole grain "white" whole wheat flour (made from white wheat).2 teaspoons Fine ground sea salt1/4 cup Honey, pourable Can substitute alternatives of 2 tablespoons of maple syrup, 2 tablespoons of white sugar, or alternative sugars such as Sucanat, date sugar, or maple sugar.2 tablespoons Butter, melted Oil such as coconut oil, avocado oil, or olive oil can be substituted. Avoid using highly processed vegetable oils, such as canola oil or corn oil.2 1/4 cups Water, warm Temperature should be 110°F if using active yeast, up to 130°F if using instant yeast. Warm to touch is sufficient.2 1/4 teaspoons Dry yeast, active or instant 2 1/4 teaspoons of yeast is equivalent to one 1/4 ounce packet of yeast.2 tablespoons Butter, optional For rubbing on top crust

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Instructions

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Step 1

Whisk together in a large bowl both flours, salt, and yeast. (If using a dry sugar, add it in now as well.)

Step 2

Add water, melted butter (or oil if using), and honey to bowl with the flour mixture.

Step 3

Mix all ingredients until they come together to form a wet, "shaggy" (sticky) dough.

Step 4

Cover dough with a plastic wrap or a towel dusted with flour (so the dough will not stick to the towel), place the bowl of dough in a warm place (see Baker's Tip immediately following), and allow the dough to rise for 1 1/2 hours if using instant yeast or 1 3/4 hours if using active yeast.

Step 5

Baker's Tip: A "warm" place in your kitchen can be in an oven that is off but has an electric light or pilot light on. An alternate warm place can be on top of a refrigerator.

Step 6

After the rise time, deflate the dough by pressing down on the dough with your hands. Afterward, divide the dough into two equal portions. Handling the dough is best done with well-greased hands.

Step 7

Take two well-buttered loaf pans and transfer equal portions of dough into each loaf pan. Even out the dough into the corners of the pans using well-greased hands. (The dough will be very sticky.) This is a very important step. Make sure that the loaf pans are VERY well-buttered (or oiled if using butter alternative). This will ensure that the exterior sides and bottom of the bread will be soft.

Step 8

Preheat the oven to 375°F with oven rack in the middle position.

Step 9

As the oven is preheating, leave the dough in the loaf pans, uncovered, and allow to rise in a warm place for approximately 20-40 minutes until the dough is even with the rim of the loaf pan. (Rise time will depend on the temperature in your kitchen.)

Step 10

Place loaf pans on the middle rack in the oven, and allow the dough to bake for approximately 40 minutes until the top crust is golden brown. (See Baker's Tip immediately following.) When you tap the top of the loaf, it should sound hollow.

Step 11

Baker's Tip: Every oven is different and whole wheat can often brown more quickly than all-purpose flour. If you are making this bread for the first time, check it at 30 minutes to make sure it is not over browning. If it is over browning, but is not yet fully baked (when you tap the top, it does not sound hollow), then cover the loaf pans with aluminum foil and allow to continue baking for an additional 5-10 minutes.

Step 12

Using pot holders, remove the loaf pans from the oven and place the pans on a cooling rack. Immediately rub each top crust with butter. Once the loaf pans can be handled comfortably, remove the bread from the loaf pans and transfer the bread onto the cooling rack.

Step 13

Allow the bread to cool completely before slicing.

Step 14

Bread can be stored at room temperature in a bread box or cloth bag. It will stay fresh for 2-3 days. Bread can also be stored in the refrigerator, well-wrapped (such as in a plastic storage bag) in the refrigerator. It will stay fresh for up to 1 week. Bread may also be frozen. Wrap well in plastic wrap and then aluminum foil and then place it into a plastic freezer bag. Bread will stay fresh and free of freezer burn for 2-3 months.