Recipe Review: No-Knead Wheat Bread

No-Knead Wheat Bread 6

This recipe is from King Arthur Flour, one of my favorite sources for baking info and recipes. This one definitely didn’t turn out like the picture on their website, but I used the recipe from one of their cookbooks (below), which is not exactly the same as the one on the website.

It’s still yummy, even though it turned out a little flat, so here’s the recipe:


  • 2 c. warm water
  • 1/4 c. molasses
  • 1 T yeast
  • 1/4 c. non-fat dry milk
  • 4 c. wheat flour
  • 2 tsp salt


Mix water, molasses and yeast in a large bowl. Let sit a few minutes until bubbles start to appear.

No-Knead Wheat Bread 2
Dissolve the dry milk in the yeast mixture. Stir in the flour and salt. Beat vigorously for a few minutes. Pour into two well-greased bread pans.

No-Knead Wheat Bread 8

Let the dough rise 45 minutes to 1 hour. I did this in my bread proofer since it allows me to set a slightly warmer temperature. (Bread takes forever rising in a 66-degree kitchen!)

No-Knead Wheat Bread 4

Put the bread pans in a cold oven, turn the heat to 400 and bake for 15 minutes. Turn the oven down to 350 and bake for 20-25 minutes or until done.

No-Knead Wheat Bread 3

Though this bread did not rise high enough to make a good sandwich bread, it did have a moist, wheat-y flavor we enjoyed. It’s similar to a banana bread or other batter bread, at least in terms of consistency and rise. I recommend trying it at least once!



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