see kid-friendly, organic, vegan, and tasty treats!

Free recipe & food news every week

Search & Social
Recipes
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan agar agar all-purpose flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 325 bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cream substitute crockpot Cuban black beans cucumbers daikon dairy-free DAK bread machine dandelion greens daylilies daylily DIY Donvier dried basil easy edible flowers egg eggplant eggs emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green onions greens grilled grilled cabbage grilling hardy citrus healthy heart-healty hemp seed homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars Mexican Michigan State microwaved milk miso molasses momentum Momofuku mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles undefined vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Sell your books to Powell's

Recycle your SAD* old cookbooks, make $, and support Cook for Good (*Standard American Diet)

« Homemade, no-knead Good Whisk Bread part 2 | Main | Tomato Sauce with Collards and Onions »
Monday
May232011

Homemade, no-knead Good Whisk Bread part 1

Good whisk bread is incredibly easy to make. No kneading. No bread machine, mixer, or food processor needed. You just whisk part of the ingredients together to develop the gluten that gives the dough the structure needed to rise. My video shows you how do to the only tricky part: how to shape the bread dough.

It's a great bargain too. It costs 98 cents a loaf using thrify, good ingredients and $1.66 per loaf using top-quality organic ingredients. (The thrifty price is from January 2010 and the green one from July 2011; the green price went up just three cents a loaf in 18 months.)

The taste is complex and interesting for adults while still being kid-friendly. The crispy crust protects the tender inside. The texture is light but without the big holes that might let your peanut butter escape. Either bake it in batches or freeze any baked bread that you won't use within three days.

Active time: 20 minutes. Total time: four hours, plus rising at least overnight. Makes 2 loaves with about 32 slices total.

How-to Video on Making No-Knead Bread

The video below shows how to whisk the bread. Part 2 of the bread recipe has another video showing how to shape this no-knead bread. The written recipe is below the video.

Ingredients

2 1/2 cups white whole-wheat flour (300 grams)
2 1/4 teaspoons rapid-rise or instant yeast
1 tablespoon salt
1/2 cup wheat germ, untoasted (64 grams)
1 tablespoon honey (21 grams)
3 cups warm water (2 cups then 1 cup at about 110 degrees)

4 cups all-purpose, unbleached flour (480 grams)

Method

  1. Mix the dough. In a big bowl, put white-wheat flour and yeast. Stir to mix, then add salt, wheat germ, honey, and first 2 cups of water. Stir to dampen flour, then whisk or rapidly stir the batter for a minute. Swish your whisk in the remaining cup of water so you don't waste anything. Add the all-purpose flour and then last cup of water to the dough. Stir with a big spoon until all the flour is damp.

  2. Let it rise. Cover the bowl with something tight enough to keep it from drying out but loose enough that the gasses from the yeast can escape. I use a plate but any loose lid or even a piece of waxed paper would do fine. Let the dough rise for one to five hours (see Note below if the room is cold). Refrigerate the dough overnight or for up to five days. This will let the yeast work on the flour longer, making the bread taste better and rise more.

  3. Take the dough out of the bowl. When you are ready to bake the bread, grease one or two non-stick bread pans and a spatula with shortening, pan spray, or butter. Oil or flour your hands so the dough doesn't stick to them. Sprinkle a little flour on the dough, then use a serrated knife to cut it in half. Coax half the dough out of the bowl with the greased spatula. Try to keep the dough together without tearing it to preserve the progress the yeast has already made in making your dough rise. Sprinkle the other side of the dough with a little flour too. If you are only making one loaf, then return the rest to the refrigerator in the covered bowl.

  4. See part 2 for how to shape the dough, let it rise, and bake your homemade bread.

Tips and notes

  • Your bowl will be big enough to hold the dough after it rises if it will hold 1 gallon or 16 cups of water.
  • If you use a kitchen scale to measure the dry ingredients, you'll save time and reduce the chance of making a mistake.
  • Bread rises best at temperatures between 72 and 90 F (22 to 32 C). In the winter my kitchen is at 68 degrees or colder, so I put my bread pans on a heating pad turned to low, cover it with a cake carrier, and then cover that with a clean bath towel.
  • This recipe and its sister recipe for Whisk Sandwich Bread are my pride and joy, the results of eighteen months of research and bread making. I wanted a very nutritious bread that was fast and easy to make and didn't require any special equipment, like a bread machine, food processor, or standing mixer. I studied and tried dozens of recipes, with the key steps being inspired by three sources. Thanks to Mark Bittman's and Jim Lahey's Sullivan Street Bread for the idea of letting the dough develop overnight instead of kneading it. Thanks to Jeff Hertzberg and Zoe Francois for the idea of creating a gluten cloak. And thanks to Rose Levy Beranbaum for the idea of using some white flour plus wheat germ to get the nutritional equivalent of whole-wheat bread without the sharp bran that cuts the gluten and her encouragement to measure by weight instead of with measuring cups.

Reader Comments (8)

It looks like the "part 2" link above goes to the info on using a scale for baking -- which is terrific additional info. The page for the shaping and baking instructions is at: http://www.cookforgood.com/recipe/homemade-no-knead-good-whisk-bread-part-2.html

Oct 18, 2011 | Registered Commentertink0233

Thanks, Tinko233! I've fixed the "part 2" link and added the scale link ... plus updated the bread price info. Good news: the price for a loaf of organic Good Whisk Bread was just $1.66 in July, up only 3 cents in 18 months.

Oct 18, 2011 | Registered CommenterLinda Watson

I know this is late, but I'm wondering if it is possible to make this 100% (white) whole wheat. What do you think?

Dec 6, 2011 | Registered Commenterjeanneg

Great question, Jeanneg! I've made it several times with all white whole wheat. It doesn't rise as much and is a bit more dense. But it sure is healthy and still tastes good. It's fine for toast or even sliced very thin and toasted for "crackers" but didn't work for sandwiches.

If you try it, please let us know what you think. ... Linda

Dec 7, 2011 | Registered CommenterLinda Watson

When referring to white whole wheat, do you mean spring wheat rather than hard red winter wheat?

Jan 26, 2012 | Registered Commenterecoenergygirl

i made the bread and it came out wonderfully ( a little dense..but i might not have cooked it long enough) . i cooked to loafs and left the second in longer, it was less dense.

my question is: my daughter didn't like the bread because it had a strong yeast flavor. is there a way to decrease that? and do you have a sourdough recipe? my daughter really loves whole wheat sourdough.

Jul 23, 2012 | Registered Commenterrunnerteacher78

This is truly a fabulous bread! I made the version w/a little milk and butter and wasn't sure I got the shaping part right ... Even though there's a great video on this site. But, it's a very forgiving recipe and turned out absolutely delicious. Yum. :)

Jul 24, 2012 | Registered Commenteriluvfood

Ecoenergygirl -- I'm so sorry that I just saw your question! I mean whole wheat flour from white wheat instead of the usual red wheat. King Arthur uses a mix of winter and spring white wheats for its flour.

Runnerteacher78 -- Yaay! And yes, cooking longer (and maybe letting it rise a little longer) will make it less dense. It's naturally a chewier bread than you'd get wrapped in a plastic bag.

To decrease the yeast taste, try something that sounds odd: use twice as much yeast, but skip the overnight rest. That give the dough the oomph to rise without giving the yeast time to produce its flavorful byproducts. And here's a sourdough roll recipe for your daughter!

Iluvfood -- IluvYOU! thanks!

Jul 25, 2012 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.