Very Easy No-Knead Wholemeal /Whole Wheat Artisan Bread
Course: Bread
Cuisine: American
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Proof the dough twice:: 2 hourshours
Total Time: 2 hourshours35 minutesminutes
Servings: 10slices (depending on how you cut)
Calories: 138kcal
Author: Marvellina
You will love and enjoy making this totally no-knead, no-oil, no eggs, and dairy-free wholemeal/whole wheat bread. So perfect for bakers of any level and you get crusty on the outside and soft inside artisanal bread.
Put all ingredients, except for water in a large mixing bowl. Whisk to combine. Then add water and use a spatula and stir to mix, don't use your hands. This is going to be a sticky dough. I found that different brands of flour absorbs water differently, especially with the wholemeal/whole wheat flour . So I start with 240 ml and then I have to add 20 ml extra. The consistency of the dough should be sticky
1st proofing:
Cover and let it rises until it doubles in size. I put it in the oven and use the "breadproof" function. If you don't have this function, you can boil about 2 cups of water and then put it at the bottom of the oven and put the dough on few racks above it and let the bread proof in this warm environment
Line a large baking sheet with a parchment paper and set aside
Once it has doubled in size, use a spatula again to scrape the dough from the side of the bowl and fold over to form a sticky dough ball. This is also deflating the dough at the same time
Lightly flour the prepared baking sheet with some all-purpose flour. Scoop the dough over onto the flour. Sprinkle the top of the dough lightly with a bit more flour. Use a dough scraper or rubber spatula to fold the bread over to form a large dough ball. Lightly dust your hands with some flour. The dough should be more manageable now without being too sticky
Shape the dough:
Use your hands to flatten the dough into a rectangle. It doesn't have to be a perfect rectangle. Then roll it into a Swiss roll and pushing on the dough at the same time to pop any air bubbles. You will get a log shape. Pinch the seam shuts and turn over so the seam side is at the bottom
2nd proofing:
Cover and let it rises again at a warm place until almost doubles in size. When you gently push on the dough it should slowly spring back. If it springs back right away, you need to proof it a bit longer
Bake:
Preheat oven at 375 F (190 C). My oven is conventional oven with bottom heat, no fan. Sift some all-purpose flour on top of the dough. Use a very sharp knife to make few cuts on top of the dough. This is optional. You can skip if you prefer
Put the baking sheet at the middle rack and bake for 25-30 minutes. If you tap at the bottom, it should sound hollow. Transfer to a cooling rack to let the bread cools down completely
Store:
Let the bread cools down completely and it can be kept unwrapped at room temperature. The next day, use a foil to wrap it and it can be kept for an additional 2 days if it's not humid where you are. Otherwise freeze the bread for a longer storage. I don't recommend keeping it in the fridge, as it dries up the bread