100 whole grain bread recipe

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The Best 100% Whole Wheat Bread

my beginner white loaf bread recipe has,been so popular here on youtube i,thought let's try another one and today,we're doing 100,whole wheat which was much requested by,you you can check out,all the details in the longer video,which was my original one right up here,and also in the description box,this recipe actually comes from the,master bread bakers at king arthur flour,so i'm going to leave you a link to,their recipe,also in the description box below i've,made a few adjustments to this recipe,for people who are like us,and find that whole wheat bread is,sometimes a little bit bitter this,version,is phenomenal my whole family really,enjoyed it and i think you will too,let's get started,we're going to go ahead and start by,activating our yeast and in this bowl i,have two and a quarter teaspoons,of active dry yeast and we're going to,activate this with water now,i'm going to use this is three quarters,of a cup of the water that we're going,to be using in the recipe,and i'm going to put just a couple of,tablespoons of that in,to the yeast i'm going to give this a,little stir we're just going to let this,sit until it activates,it'll take it a few minutes and it'll,start to really foam up and we'll move,on from there,if you need more in-depth details on how,to activate yeast you can check out,this video right here or check the,description box so our yeast is starting,to foam up and we know it's active so,now it's time to just put all of this,together and it's really really simple,we are going to do this recipe in grams,today i know that,there are a lot of us who feel like,grams are the way,and i tend to agree with you so this is,just,a lot more foolproof or fail proof i,guess,than if we were doing it in cups and,that sort of thing and you're not gonna,be able to see my scale,too well because it's down here in the,bowl is larger i am going to leave you a,link actually as well to,my favorite scale which is not this one,that i have it has a little pull out,so that you can see the scale much,better but basically what we're going to,do is just put,everything into the bowl here so i'm,going to put in my yeast which,we used part of the water from the,recipe in this remember so,the goal here is for between 227 and 255,grams of water you're not always going,to know how much you need but i'm going,to start at 227,and we're going to go from there and,then a quarter of a cup or,50 grams of oil let me watch my scale,here,and we'll get about 50 grams in and i'm,using avocado oil here i don't use,vegetable oil but if that's what you,have,and that's what you use that's fine,vegetable oil is too inflammatory so we,don't use that,and then we're going to go in with a,quarter of a cup of honey or 85 grams of,honey,i'm using raw honey here that's our,preference here at home,okay right on the money actually i'm,gonna put my water in,now i am going to do this recipe calls,for a whole cup of,water or some liquid i find and,especially you may find that if you're,trying to,convince new eaters to go for wheat,bread that the bitterness,of wheat can be a little bit off-putting,so what i'm going to do,is i'm going to put in the remaining bit,of water that i have here but i'm also,going to add,a quarter of a cup of orange juice you,won't taste it,but it helps to kind of cut the the,acidity that's in there,okay so i'm at 208 and with the water,that we've already taken out and using,our yeast that's going to put me pretty,close to the 225,mark okay i'm going to stir this,together,we're going to go in with king arthur's,white whole wheat flour so that's what,we're going to use here 397 grams don't,forget to zero your scale in between,and just that's what's so great about,using the scale is you don't have to get,out a bunch of measuring cups,and then we're going to put in our salt,which is 8 grams,and i use sea salt but you can use,whatever salt you prefer,and then the last ingredient is going to,be a little bit,of instant or non-fat dry milk so i love,thrive life foods i have used thrive,life let me show you this one,i have used thrive life's products for,years and i really really like this,brand,i use their freeze-dried food a lot so,this is this is the,freeze-dried milk that i use from their,products,and we're going to put in 28 grams of,milk now this powdered milk,is going to help with the moisture,retention in the bread,make it a lot softer and i will make,sure to put all the volume measurements,in the description box so you can check,those out if you don't want to have if,you don't want to do it with a scale,so that's it let me take this down,and then we're just going to take our,fork and we're going to kind of work,this together,and then we're going to need to give,this some time to sit here because weed,flour,is a little bit harder to get hydration,into,we're gonna let this sit here on the,counter about 20 or 30 minutes so that,it can hydrate before we try to do any,kneading or anything,okay so you can see your texture on this,that th

Whole wheat bread made easy at home

Whole wheat bread made easy at home

hello again my name is John I'm a,retired cook from the northeast of,England in the UK and welcome to my,latest bread video in this one I'll,attempt to take the mystery out of how,to make a 100% whole wheat flour loaf,that is light crispy and absolutely,delicious it's very simple to make as it,gives us the no need method if you're,not familiar with the Knorr made method,all it means is you allow the yeast to,do the bulk of the work by giving it the,time to form the gluten strands,naturally and the main reason for this,is not to make life easy for you it's,because it greatly improves the flavor,and the texture of the bread and it also,uses very simple basic bread making,ingredients I'll be making it entirely,by hand but you can use a stand mixer to,do the initial mix ok I'll start by,adding 1 teaspoon of sugar to the,lukewarm water and this is a 70%,hydration bread by the way so it's quite,a wet sticky dough before adding the,yeast I'll check the temperature of the,water which should be around 40 degrees,Celsius that's a hundred and five,Fahrenheit and not just about spot-on so,I'll add the yeast and give it a good,mix then I'll set it aside for a few,minutes to make sure the yeast is alive,and well it's always better to test,yeast before making up the full recipe,it's also a good idea to warm up the,ball before starting the recipe by,filling it with hot water for a couple,of minutes especially if it's a thick,glass ball like the one I'm using,now I like to mill my own whole wheat,flour so I thought it may be of interest,to show you how I do this use in my home,milling machine and this is the wheat I,use it's a high-protein organic wheat,that a buy online now obviously I don't,expect everyone to mill your own flour,but when you do buy your whole wheat,flour make sure it contains at least 14,grams of protein check the ingredients,list on the side of the flower bud and,that's 14 grams of protein per hundred,grams of flour your flour brand may see,a per serving so you'll just have to,work it out yourself depending on what,that serving is and here's a little info,on wheat you may also find interesting,basically a wheat kernel is made up of,three main parts the endosperm the bran,and the germ as you can see in this,diagram in whole wheat flour the whole,kernel is ground up to make the flour,when making white flour,only the endosperm is used even the germ,is removed from the white flour because,the germs high fat content can limit the,shelf-life and finally the me and,nutrition whole wheat flour provides us,with is fiber protein carbohydrates iron,and B vitamins in other words it's,pretty healthy stuff,and that's my flower done 600 grams of,wheat in and 600 grams of whole wheat,flour out marvelous all right after that,little detour and get back to the bread,recipe now okay add the whole wheat,flour to the warm ball then add one and,a half teaspoons of kosher salt if you,use in table salt just one teaspoon and,using a whisk mix that thoroughly into,the flour,once the salt has been mixed in it's,time to add the wet ingredients starting,with the east mixture enough to let it,sit for a couple of minutes you can,clearly see the yeast has started to,activate which means the yeast is,healthy and ready to use so I pour it,into the flour then add the oil and mix,the whole lot together and that's most,of my regular viewers will notice I seem,to have misplaced my trusty wooden spoon,so I'll just have to use this spatula,it's not the same but I'm sure it'll,work out fine and like I said at the,beginning of the video you can use a,machine to do this initial mix but don't,over mix it just mix it enough until it,comes together in real time this only,took me about 90 seconds to do so unless,you have a reason for not mixing by hand,it's hardly worth using and having to,clean your stand mixer down afterwards,right once the doors come together cover,it I use the shower cup for this but you,can use cling film or plastic wrap or,even the clean dumped tea towel and let,it sit in a warm draft-free spot for 45,minutes,after 45 minutes the door should have at,least doubled in size now slightly wet,the worktop like I do in the video and,with wet hands knock the door buck by,givin it a few turns are shown in the,video and place it buck in the ball and,this time let it rise for 30 minutes if,it starts to get a bit too sticky to,handle just wet your hands again this,stage of knocking the door back or,degassing should only take about 30,seconds this is a very important step in,developing the taste on the texture of,the finished bread,and while you're waiting for this final,rise in the ball you can grease a,2-pound at a 900 gram Lofton,if you watched my sandwich bread video,you'll be familiar with this improvised,proving box method to rise the door in,the baking tin all you do is part fill,the sink with hot water about ten,minutes before the final rise in the,ball it'll become apparent a little,later on how it works,I'll also suggest another me

Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker

Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker

how's it going everyone welcome to the,channel i'm the chain baker and in,today's video i'll show you how to make,a 100,whole wheat wholemeal or whole grain,bread call it what you want let's go to,the kitchen and have a closer look,finally a 100 whole wheat bread this is,by far the healthiest love to come out,of my oven it is made by cold bulk,fermentation which greatly improves the,flavor and the digestibility of this,bread a soaker of grains and seeds is,added for extra nutritional value it,also helps the dough retain more water,keeping it moist for longer the best,part is that you can customize it with,your favorite grains and seeds no matter,what you choose the result will be,amazing just look at that beautiful,hearty slice of bread it has a complex,flavor and nice chewy texture and will,make any sandwich topping shine and did,i mention that it's super easy to make,let's get right to it and see what we,need we'll need a bowl for mixing scales,a dough scraper temperature probe and a,loaf tin specifically a one kilo or two,pound loaf tin as for the ingredients,we'll need some high protein whole wheat,flour wholemeal rye flour or dark rice,flour water yeast salt some mold syrup,for the soca i'm using millet black,sesame seeds oats toasted buckwheat and,barley and i'll roll the loaf around in,sunflower seeds and you can use any,grains and seeds that you like we'll,start by making the soaker it's,extremely simple we'll mix all the,grains and seeds and we'll add 2 percent,salt to slow enzymatic activity this,will prevent the soaker from developing,any off flavors since we're using,boiling water and keeping at room,temperature the amount of salt contained,in the soaker gets counted towards the,total amount of salt in the recipe now,finally we're adding boiling water to it,this is the only way of softening hard,grains like barley and millet and,buckwheat the water contained in the,soaker also makes up part of the total,water content in the dough and saying,that the grains and seeds make up the,hundred percent along with flour in the,recipe if you want to learn more about,soakers in detail you can find a,dedicated video about them in the,principles of baking playlist and if,much of what i've said so far didn't,make much sense to you you'll find,answers to most of your questions in the,same playlist but moving on with the,soaker i've added the boiling water and,gave it a quick mix i'm gonna cover it,up and leave it soak it will take at,least three hours but i left mine for 24,cover it well to prevent any water from,evaporating now it's the next day let's,have a closer look the grains and seeds,have absorbed almost all of the water,the soaker may seem a little bit gloopy,and gooey but don't worry about that,it's completely normal if your kitchen,is really hot in the middle of the,summer you can cool down your soaker to,control your final dough temperature my,kitchen is quite cool so left at room,temperature i'm using slightly warmer,water this time especially because this,dough requires the stretch and fold,kneading method and that doesn't add,much temperature to the dough and to,make the dough grab a large bowl add the,water the yeast the salt the soaker then,continue adding the malt syrup or you,can leave it out if you don't want to,add any sweetness to your dough i simply,added because i like the flavor you can,also swap it for a different sweet syrup,like honey or maple syrup now keep,mixing add the rye flour give it a quick,mix and then finally add the whole wheat,flour that's our final ingredient mixing,in stages ensures that the ingredients,are distributed evenly it is especially,important because we are going to leave,this dough to rest before we start,kneading it this resting step will help,the flour absorb more water and will,make it easier to knead our dough,afterwards so mix it until you don't see,any more dry flour cover it up let it,rest for 30 minutes during this passive,step the gluten will start developing,without us even touching the dough now,this is a very sticky dough so wet your,hands and wet your scraper and scrape,the dough out of the bowl onto the table,i would always suggest wetting your,hands when handling sticky dough instead,of adding flour to the dough now let's,have a closer look at the stretch and,fold method it is the only way to hand,mix this dough if you press it against,the table it will be pretty much,impossible to knead this so watch my,hands pick the dough up by one side turn,it 90 degrees stretch it against the,table towards yourself and fold it over,forwards pick turn stretch fold and,repeat and you'll get into rhythm in no,time this dough is extremely sticky so,you want to use a light touch and quick,hands and every now and then grab your,scraper and scrape it all together,because it will keep sticking to the,table don't get discouraged though it,will become less sticky as you keep,going to fully mix this though it will,take around 8-10 minutes of stretching,folds this wil

The Perfect Whole Wheat Sourdough Bread | Full Masterclass

The Perfect Whole Wheat Sourdough Bread | Full Masterclass

i think this could easily be one of the,best breads i ever made,this one looks so perfect this really is,the perfect bread,i am really excited to show you this,recipe,i have been working on it for months and,will show you the condensed versions,with all my failures and learnings,now everyone around you is going to love,you for this,amazing bread i'll start by showing you,a quick recap of all my ups and downs,then afterwards i will show you step by,step how to make this masterpiece,i added chapters to this video that way,you can easily navigate,and skip to the parts that interest you,the most and of course,existing subscribers will know i like to,explain the why behind the recipe this,makes following at home a lot easier,and increases your chances to nail this,bread,okay you hoppy bakers can relate my,emotional journey on whole wheat began,when i went to a farm in nearby,and bought me some high-class organic,flour i milled it and was really excited,to bake with it but then just bake the,beautiful frisbee,existing subscribers will know that in a,moment like this where i'm feeling very,down i resort to the last method,cry farting,seriously you should try this you will,feel so much better afterwards,but i would never give up i got back on,my feet and continued i had a plan,i made another iteration adjusting my,fermentation times and voila,i had some oven spring but still the,bread just didn't have that airy crump,that i wanted to achieve,knowing my flour might have too gluten,to achieve oven spring i mixed in vital,wheat gluten,and also increased the water amount the,bread was a little bit better but still,not what i wanted to achieve,i hit a dead end some other youtubers,suggested to sift out the bran,as the brand might be cutting into the,gluten network and being very desperate,i also tried that,however the bread was maybe one or two,percent better,not giving up i decided to visit monica,one of germany's finest millers,i wanted to learn more about the full,milling process thinking something might,be wrong with my flower,my biggest learning was that not every,whole wheat flour has the same baking,properties,to develop great baking properties you,need to have a lot of sun,now hamburg is probably one of the most,beautiful cities but probably has the,worst weather on the whole planet,not the best conditions to grow weed i,figured so i decided to go shopping for,a different whole wheat flour in italy,one which i hoped had better baking,properties and so hope returned to me,i had oven spring and a fairly good crop,i was very happy,as happy as typically emotionally,neutral people from hamburg can be,seriously do hamburgeans have feelings,however i was still not where i wanted,to be,but i suddenly saw light at the end of,the tunnel and figured i can take it,from here with a few,more experiments the first experiment i,conducted showed that cold proofing has,slightly more oven spraying but not,necessarily a better,crumb the second experiment showed that,you definitely should preheat your oven,before you bake even more important for,wet dose this resulted in a lot more,oven spraying now the third experiment,showed that you get more oven spring the,hotter your oven is at the start of the,bake,i previously always baked at a constant,temperature i was getting there,but then my fourth experiment was,somewhat of a breakthrough i started to,experiment with the autoleases,that's a fancy word for just mixing,flour and water and then,waiting i typically did that overnight,and well,here are my findings i figured something,might be wrong with my auto laces and,those are the results left hand side i,screwed up shaping,then here i'm did the shaping a little,bit better,same though so you have more oven spring,showing you bad shaping,better shaping more oven spring,and now those have been all released,overnight and now at the right hand side,where i skip the all leases completely,look at this incredible oven spring,all that hard work finally started to,pay off and so i was finally able to,develop this amazing recipe for you,hope you enjoy i'm really excited about,this recipe because i got myself,a new set of whole wheat flour with,which i never baked before,and i want to show you how i approach a,new flower like this,and turn this into an amazing bread and,now what's important to know is you want,to have a whole wheat flour,that is good in terms of baking,properties the ones in germany typically,don't have as much protein,and this is because we don't have enough,sun in general the more protein you have,inside of your flour the longer you can,ferment it and the more you can inflate,your bread,resulting in a better crumb and more,oven spring and this is really crucial,to know,if you want to bake a bread like this,you need to have excellent,flour if you were to mill your own flour,at home which you could do,you want to make sure that you have a,good grain that also has high protein,content,and you want to make sure that you mill,it at le

100% Whole Wheat Poolish Artisan Bread / 통밀 100% 풀리쉬 아티산 브레드 (CC/자막)

100% Whole Wheat Poolish Artisan Bread / 통밀 100% 풀리쉬 아티산 브레드 (CC/자막)

Hello. It's HappyHomebody.,I'm introducing 100% whole wheat bread made with poolish.,First of all, it’s so delicious. It's light and soft for 100% whole wheat bread.,Why don't you try making this flavorful and open-textured bread?,Please refer to the description section for the introduction and details. I'll start right away!,Before making bread, make poolish.,water 45g + whole wheat 45g + instant dry yeast 2~4 pinches,As you can see, the amount of one pinch is very small.,I put in 4 pinches.,I started making poolish in the morning and started working on the final dough around lunchtime.,If you want to slow down the poolish fermentation, reduce the amount of yeast and put it in a cool place.,It's okay to mix and sleep the night before.,If you want to make a poolish bread with white wheat, please refer to the video link above. I explained more detail in that video.,The process of making this whole wheat bread is similar to 100% whole wheat sourdough bread, so it would be good to watch that video too.,My poolish was placed in a warm place of 26C and took about 4 hours to be ready.,I started to autolyse right after I mixed the poolish ingredients. I did autolyse for 4 hours.,After autolyse, the whole wheat flour becomes very soft and moist.,water 290g (about 18C) + whole wheat flour 290g,I make it with 100% hydration.,If you're using different flour than mine or not familiar with wet dough, please lower the hydration.,The hydration is very high, so the bread may spread out a bit and the oven spring is not very high, but the bread will be very soft.,Mix well, cover and leave at room temperature. (24~25C recommended), If the room temperature is over 26C, cool it down, such as putting it in a lower place like the floor.,Poolish is ready.,You can use it at a peak like this. It is okay to use it a few hours later even it passed the peak.,When the peak starts to pass, the top goes down.,My poolish looks like this.,Add all the poolish.,Mix well.,Mixing takes about 3 minutes.,Fermentation tends to accelerate as the ratio of whole wheat increases. If possible, try the room temperature does not to exceed 26C.,Rest for 30 mins (fermentation),salt 6g,Mix well until the dough is smooth. (Takes about 3 minutes),Rest for 30 mins (fermentation): If the ambient temp. is relatively low or high, the resting(fermentation) time should be increased or decreased.,Wet your hands and fold,The more you fold, the more elasticity you feel.,Rest for 30 mins(fermentation),Check if the desired temperature is maintained in the middle of fermentation.,Mine is about 25C.,I do the lamination at the 2nd folding, but if you feel lazy, you can do any type of folding you prefer.,Coat the surface with some water.,Put dough and slowly stretch the dough from the middle.,Carefully so as not to tear,,2x,Rest for 1 hour and 30 minutes (fermentation),The dough looks very loose. Coil folding.,2x,You can see the air inside the dough.,Pop any large bubbles.,Let it ferment without foldings (about 1 hour 30 to 45 minutes (at 25C)),The volume increased (approximately 40~50% increase from when all the ingredients were mixed) and the dough looks relaxed.,It takes some time...,4x,Do not press down the dough. Please handle it carefully.,Rest for 20 minutes.,I sprinkled brown rice powder on the proofing basket.,Pinch the seam thoroughly.,Final proofing: 30-40 mins (around 25C)-> 30-60 mins in the refrigerator.,Preheat your oven to 250C/457F in the middle of the proofing. If you want to bake the next morning, put it in the fridge right after shaping and bake after 12~16 hours.,I placed t it at room temp. for 40 minutes -> refrigerated it for 30 minutes.,Baking: 23~25 minutes at 250C/475F (in the Dutch oven) -> 10~12 minutes at 230C/450F (Remove the Dutch oven lid),It's done! Oven spring is lower than white wheat bread, right?,But the bread smell is very, very good.,It has a sweet scent like chocolate.,The texture is lighter and open.,I toasted and ate it with some butter. It was sooooo good.,Even if you don't have a sourdough starter, you can make delicious and rustic bread.,Hope you enjoy it. Thank you.

Easy, Soft 100% Whole Wheat Bread | No Egg & Dairy Free | Vegan & Vegetarian

Easy, Soft 100% Whole Wheat Bread | No Egg & Dairy Free | Vegan & Vegetarian

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How to Make a 100% Hydration Whole Wheat Bread by Hand | No-Knead Recipe

How to Make a 100% Hydration Whole Wheat Bread by Hand | No-Knead Recipe

how's it going my bakers i hope you're,having a great day welcome back to,another video today we're making,something really special with whole,wheat flour so let's go to the kitchen,and check it out,i recently made a video about the,no-nate bread with a hydration of 100,but that one was made with white flour,as soon as i published that video people,started asking me about the whole wheat,version and this is it a 100 whole wheat,100 hydration no need bread it is super,light and soft it's moist and it's got,loads of flavor from the whole wheat,flour just think about all the delicious,toppings that would go on this it's kind,of like a ciabatta but less crusty the,best part about it is that it's super,easy to make we'll just mix the dough,give it a few folds ferment it divide it,in half ferment it again and bake it and,it will only take about three hours,here's what we'll need some whole wheat,flour yeast salt olive oil and water and,that is 13 protein flour i'm using here,now as for the equipment we'll need the,tray but not for baking the dough will,be fermented in the tray the main reason,for not using a bowl is because we want,these loaves to be nice and square,saying that we will need the bowl for,mixing the dough in we'll also need,scales a dough scraper and a temperature,probe you'll also need a piece of baking,paper this will make it easier to get,the loaves in the oven and just slide,them in the oven i'm going to use my,pizza paddle you could use a flat tray,or a cookie sheet or just ferment and,bake the loaves on a tray it would be,best to bake them on a thick solid,surface like a pita steel or pizza stone,the next best thing would be a thick,metal tray the heat from a tray like,this will make the levels jump up as,they hit the oven right so we can start,making this dough this time i'm using,warm water because we're not needing,this dough it will not warm up anymore,so this time using warm water is,appropriate grab a large bowl add the,water the yeast and the salt we will not,be adding the oil at this point grab a,spatula or a whisk and stir you want to,hydrate the yeast and dissolve the salt,completely if you are using sea salt,flakes like i am this may take up to a,minute once you don't feel the salt,scraping against the bottom of the bowl,anymore add the flour now mix until,there's no more dry flour left and then,keep mixing for another minute mixing it,for a little bit longer we'll get some,gluten going i know there are some,people out there who tell me right now,that this is not a no need recipe,anymore some people even say that,folding counts as kneading i personally,think that if a bread is made by hand,and the dough doesn't leave the bowl,it's a no need recipe enough about that,let's check the temperature 24 degrees,celsius just by right for this and that,is about 75 degrees fahrenheit now we,can start fermenting take your tray and,pour the oil in the tray the oil will be,folded into the dough this will give it,a better chance of getting some gluten,strength if we had mixed the oil in from,the get-go it would make it a bit looser,also greasing the tray will make it,easier to fold this dough i pour the,dough into the tray and leave it to,ferment for 20 minutes now we can give,it its first fold the first fold will be,different from the following ones you,could call this a bowl fold wet your,hand with some water so the dough,doesn't stick to it then lift the dough,up and fold it over the middle and go,around in the circle a couple of times,until it's nice and tight once you can't,fold it no more flip a smooth side up so,that the seam is on the bottom,this will prevent it from coming undone,and that's the first fold out of 4 done,now we can cover it up leave it to,ferment for another 20 minutes and from,now on we will be performing coil folds,you still want to wet your hands with,water so they don't stick now gently,release the dough from the tray you want,to lift it up by the middle as you lift,it stretch it upwards and then throw it,forward to roll it underneath itself and,that is why it's called the coil fold we,are rolling it up roll it a couple times,on one side then turn the tray around,and repeat on the other side then you,can turn it 90 degrees and do those,loose ends as well and once it's shaped,into a nice tight package you're done,that is the first coil fold by the way i,have a whole episode about folding in,the steps of baking playlist so check it,out after you watch this video okay,let's cover this once again leave it to,ferment for another 20 minutes it is,fermenting quite rapidly second coil,fold is performed exactly the same as,the first one and here's a better look,at it you can see how i'm rolling the,dough underneath itself it is important,to note that every subsequent fold needs,to be performed more gently than the,previous one as the dough is fermenting,it's becoming more fragile and if you,manhandle it you might knock out those,fermentation gases okay we'll give this,another 2

No-Knead Multigrain Whole Wheat Bread… super easy… no machines (updated)

No-Knead Multigrain Whole Wheat Bread… super easy… no machines (updated)

hi I'm Steven welcome to my kitchen,today I want to show you how to make no,need multigrain whole wheat bread like,these you'll enjoy this bread 16 ounces,cold tap water 1 and 1/2 tsp salt I do a,heaping teaspoon 1/4 teaspoon is to east,and I sprinkle things in store there,distributor a little bit better 1,tablespoon sesame seeds 1 tbsp flax,seeds give it a little stir to combine,and 1 tablespoon extra virgin olive oil,combined when I make whole wheat bread I,use 2 cups of bread flour and one and a,half cups of wheat but you can do,whatever you want if you want to use all,whole wheat you can it depends upon the,quality of your whole wheat the bread,flour helps the nutrition side and so,forth,and it's up to you your choice so 2 cups,1,- 1 and 1/2 cups wheat flour I'll start,out with 1/2 and then 1 cup last item as,a Quaker Oats I do a half cup I put it,on top of the flour if you put the oats,in first sometimes they start absorbing,the water I want them to go in a little,bit later and this helps distribute the,oats throughout the whole loaf,I use a handle end of a spoon because if,I use this end I end up with a big clump,on it scrape from the sides now I'm,going to tumble it just a little bit,just to make sure what's on the bottom,gets to the top and there is all,combined and there it is,last item with plastic wrap that is,ready to proof no need no should be,proof,8 to 24 hours I generally proof,overnight on the kitchen counter the,dough is proof overnight it's time to,make the bread before we get started I,developed the poor man's touch on two,shaped dough into sandwich bread - using,the principles of a Dutch oven a poor,man's Dutch oven is nothing more than to,bread pans one on top of the other,secured by metal binder clips the poor,man's Dutch oven will trap the steam and,develop the crust just like a Dutch oven,then you could control the color and,hardness of the crust by the amount of,time you leave the poor man Dutch oven,with the top off just like the Dutch,oven,I'll start by spraying the pan no-stick,spray spray the bottom spray the sides,of just the bottom pan,now will des pull it stretch the dole,simply putting it again okay I'm gonna,straight the sides so that everything's,in the ball next step is to put oats,I wanna tarnish the outside of the loaf,the loaf is very sticky right now the,oath will wanna stick that's a good,thing and I don't care if I have too,many oh it's there because if they don't,stick that's no problem and I take the,dough ball roll it in the oats and it's,ready for the pan just simply roll it,out there last step put the top on add,the binder clips these of course our,metal binder clips and that loaf is,ready to go I'm going to do a second one,just to show you that the recipe for the,ingredients is completely different than,the the baking method you can use any,baking method with any recipe,so once again I'm going to start by,spraying the vessel this is a sassafras,long cover Baker start big degassing,holiness dredging wheat flour is more,dense than regular flour okay I'm going,to garnish it once again with oats gonna,roll it in the oats to coat now the one,thing that I'm going to do different,this time is I'm also gonna dusted with,flour,the reason I'm dusting it with flour is,because I'm going to handle it,okay you're gonna roll it out on the,counter bring the flower out this is a,long cheap paper so what I'm doing right,now is I'm just in long gating the wolf,rolling it in the flour and the oats it,goes in cover it and they're both ready,to proof.proof dough for 30 to 60,minutes before dough was fully proofed,move oven rack to the lower third of the,oven and preheat the oven to 400 degrees,bake for 40 minutes at 400 degrees with,the top on and 3 to 15 minutes with the,top off to finish the crust the bread is,ready let's take a look and this is the,results this is the bread pan very very,nice wolf very good for sandwiches and,that and this is the long covered Baker,no right or wrong just different shape,wolves and it's the pan that shaped its,a loaf this recipe and others like it,are in my noni bread cookbook cookbooks,are available at my website Nonie bread,central.com and amazon.com thanks for,watching