NO KNEAD WHOLE WHEAT BREAD

*UPDATED RECIPE*

Bring the classic French boulangerie to your kitchen! This No Knead Whole Wheat Bread Is all you need to get your carbs without the guilt, with whole wheat and multigrain options!

For the love of bread! Ever since I started baking professionally, I’ve always dreamed of owning my own patisserie. Because of my love for desserts, this seemed like a reasonable dream, and it’s still a deep desire of mine. However, I also love bread, and until last year I didn’t even know what a boulangerie was! Even though I have been to a few because we have a lot of them here in Toronto.

For those of you who are curious, a boulangerie is a bakery that specializes in several varieties of baked bread, while a patisserie specializes in desserts. Both are right up my alley because I love bread and I love sweets. We all know the stigma that comes with bread especially when you’re trying to lose weight or even incorporate a healthier diet into your lifestyle. Bread =carbs, carbs=weight gain.

No guys, you do not need to torture yourself if you love bread as much as I do. Carbs can be good for you and can also help you with your weight loss goals, as long as you are consuming the right type of carbs, such as complex carbs. Our bodies actually benefit from the right carbohydrates because they are high in fiber, and fiber cleans out your colon, flushes out fat and aids in digestion, which are all essential for weight loss. When it comes to choosing healthier breads, here are a few things to look out for:

  • Make sure it says 100% multigrain, not whole wheat. Some breads that contain “multigrain” usually have trace amounts of white flour in them, and with whole wheat breads, you’re not getting enough fiber or protein.
  • Read the ingredients carefully before buying. If you see an ingredient that you don’t understand, like “propionate” do your research so you have a solid idea on what you’re purchasing.
  • Be cautious when selecting gluten free breads. A lot of gluten free breads are made with refined white rice flour, and even if some contain brown rice flour or whole grains, they usually contain high amounts of sugar like brown rice syrup. the absence of gluten makes the bread quite bland, so sugar and other additives are sometimes added to enhance the flavor.
  • Fresh is best, but organic also works. You don’t have to buy organic breads if you don’t want to, but some brands that produce organic breads usually use the best quality ingredients. Sometimes they are also allergy friendly for those with food intolerances. One of my favorite brands is Silver Hills Bakery. You can also purchase your bread from a trusted bakery, or you can make your own bread! It’s not as time consuming as you will see in the ingredients below, and it can also be fun. Plus, if you have a bread maker, you can let it do all the work!


NO KNEAD WHOLE WHEAT BREAD
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-15 Servings
Ingredients
  • 4 cups whole wheat flour
  • 1 ½ teaspoon sea salt
  • ¾ teaspoon (1 pack) active dry yeast
  • ¼ cup whole flax seeds (optional)
  • ¼ cup hemp seeds (optional)
  • ⅓ cup rolled oats (optional)
  • 2 cups room temperature water
Instructions
  1. In a large bowl, combine flour, salt and yeast. if using the whole grains, add in the flax seeds, hemp seeds and rolled oats. Pour the water into the bowl and mix with a spatula until it's all incorporated. Cover the bowl with plastic wrap or a clean kitchen cloth and let it sit on your counter or in the microwave for 12-18 hours.
  2. After the bread has doubled in size, preheat the oven to 475°F and place your dutch oven pot in the oven while it's preheating.
Notes
This bread stays fresh at room temperature for about 2 days, but preserves in the freezer for about 3 months.

Print Friendly, PDF & Email
my foodgawker gallery my tastybev gallery my healthy aperture gallery

2 Comments Add yours

  1. monika says:

    why only a 1/4 T of hemp seeds? can you use a full T?
    hopefully that is ok as I did 1 full T of hempseeds and my dough is currently proofing!!!!!!

    1. Valerie Azinge says:

      Hi Monika! That was actually meant to be 1/4 cup, so i’ll have to correct that. That equals 4 T, so you’re still fine!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: