Welcome to the first post of Kneading Adventure!
I’ve wanted to start this blog for a long time but every time I sat down to write the first post it seemed daunting and overwhelming. I had no idea what to write, I was worried the pictures wouldn’t be good enough and no one would read it. With the start of the new year, I decided to throw caution to the wind and just go for it.
I spent a lot of time thinking of a name for this blog. I finally settled on Kneading Adventure for several reasons. I absolutely LOVE bread! But not just any bread, good bread, with a nice crunchy crust and a chewy inside. Growing up, we often had fresh homemade loaves from our grandparents and as a result, I have a weakness for good bread. I also wanted this is be a place to share my love of the outdoors and the adventures I have in the kitchen, Colorado and abroad.
Ironically, the first recipe is a NO-knead bread but the flavor is very similar to the one I grew up with. So, without further ado…No-Knead Honey Whole Wheat Bread
No-Knead Honey Whole Wheat Bread
Prep Time: 10 minutes + rest time (12-24 hours)
Cook Time: 45 minutes
Yields: 1 loaf
Ingredients
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 cups water, lukewarm
2 tablespoons honey
Instructions
In a large bowl, mix together both flours, salt and yeast. In another bowl, combine water and honey until the honey is mostly dissolved. Add the honey mixture to the dry ingredients and stir until combined. The dough should be wet and sticky. Cover the bowl with plastic wrap and let it rise for 12 to 24 hours. The dough is ready when it has approximately doubled in size.
Place your dutch oven pot in a cold oven. Preheat the oven and pot to 450°F.
While your pot is preheating, flour your work surface. With floured hands, gently remove the dough from the bowl and roughly shape it into a ball by tucking the sides underneath itself. When the pot and oven have reach 450°F, remove the pot and place the ball of dough in it. Cover the pot with the lid and place it back in the oven for 30 minutes. After 30 minutes, remove the lid and bake for another 15 to 20 minutes, until golden brown.
When the bread is ready, transfer it to a wire rack to cool. Allow it to cool for at least 30 minutes before cutting into it.
Can I use all whole wheat flour?
I find 100% whole wheat flour to not taste very pleasant in a no-knead bread. In my experience, a 100% whole wheat loaf benefits from additional honey or sugar, oil, and kneading to help break down the wheat bran. Otherwise you end up with a very dense, cardboard tasting loaf.
Will the bread stick to the dutch oven without using parchment paper or oiling the dough?
Hi Shelly. Be sure to place the Dutch oven in a cold oven and preheat both to 450°F. As soon as the bread hits the preheated Dutch oven a skin should form so it does not stick. If you have concerns, you can also sprinkle a little flour in the bottom of the Dutch oven right before you put the bread in. Good luck and enjoy!
My bread seems to always end up too dense. I weigh out my flour with a scale. My flour is fresh. I want my bread light and fluffy. Any ideas?
Hi Mandy. This is a very dense loaf in general which I love but it may not be for everyone. Here are a couple of suggestions for a lighter loaf:
1. Try a higher white flour to whole wheat flour ratio, for example 3 cups white flour to 1 cup whole wheat OR
2. Add additional water, try 2 1/4 to 2 1/2 cups of water instead of 2 cups
3. For either option above, give the bread extra time to rise. Whole wheat flour is heavier and will make your yeast work harder to rise. Be sure it actually doubles before baking it.
Can I use bread flour instead of the all purpose flour? This looks so good!!
GT, you can absolutely use bread flour instead. Bread flour has more protein than all-purpose flour which will help with the gluten development in the bread. I tend to use all-purpose just because that is what I keep on hand. Enjoy!
OK – You’ve inspired me to get over my fear of bread-making. I finally have a dutch oven so now I’m just missing the all-purpose flour. Wish me luck!
You got it! Let me know if you have any questions. Good luck!
Laura, Yea! I love this! I will try it this afternoon, I’ll bet it doesn’t turn out looking like yours……Love, Ann
Thanks Ann! That’s the best part about this recipe, it’s simple. Enjoy!