No-Knead Whole Wheat Bread Without a Mixer by @lesgourmandisesdeloubna

1h5

8 servings

🌾

500 g

Whole wheat flour

💧

380 ml

Water

🍞

1 tbsp

Baker's yeast

🧂

1 tsp

Salt

🫒

2 tbsp

Olive oil

🌱

Seeds

🌰

Walnuts

  1. Activate
    • Baker's yeast
    • Water

    Activate the baker's yeast in lukewarm water.

  2. Add
    • Water

    Add the rest of the water.

  3. Add
    • Whole wheat flour
    • Salt

    Add the whole wheat flour and the salt.

  4. Mix

    Mix simply with a spoon, no kneading.

  5. Fold

    Fold the dough together with a wet hand.

  6. Add
    • Olive oil

    Add a little olive oil and fold it in.

  7. Divide
    • Seeds
    • Walnuts

    Divide the dough in two; incorporate seeds into one and walnuts into the other, using wet hands.

  8. Rest
    • Water

    Let the dough rest for about one hour in a switched-off oven with a glass of boiling water, until it doubles in volume.

  9. Transfer

    Transfer the dough into a greased loaf tin, smoothing it with wet hands.

  10. Scatter
    • Seeds

    Scatter seeds on top.

  11. Rise
    • Water

    Let rise a second time for 30 to 45 minutes, using the same switched-off oven and boiling water technique.

  12. Step
    • Water

    Spritz the top of the loaf with a little water for a nice crust.

  13. Bake

    Bake in a preheated oven at 180°C for 40-45 minutes.

  14. Place

    Unmould the loaves and place them on a rack to cool completely.

  15. Slice

    Once fully cooled, slice the bread.

  16. Place

    Place some slices in freezer bags for storage and keep some out to eat the same day.

No-Knead Whole Wheat Bread Without a Mixer by @lesgourmandisesdeloubna

1h5

8 servings

🌾

500 g

Whole wheat flour

💧

380 ml

Water

🍞

1 tbsp

Baker's yeast

🧂

1 tsp

Salt

🫒

2 tbsp

Olive oil

🌱

Seeds

🌰

Walnuts

Preparation Steps

  1. Step 1/16

    Activate the baker's yeast in lukewarm water.

    🍞Baker's yeast
    💧Water

  2. Step 2/16

    Add the rest of the water.

    💧Water

  3. Step 3/16

    Add the whole wheat flour and the salt.

    🌾Whole wheat flour
    🧂Salt

  4. Step 4/16

    Mix simply with a spoon, no kneading.

    🥄Spoon

  5. Step 5/16

    Fold the dough together with a wet hand.

  6. Step 6/16

    Add a little olive oil and fold it in.

    🫒Olive oil

  7. Step 7/16

    Divide the dough in two; incorporate seeds into one and walnuts into the other, using wet hands.

    🌱Seeds
    🌰Walnuts

  8. Step 8/16

    Let the dough rest for about one hour in a switched-off oven with a glass of boiling water, until it doubles in volume.

    🥛Glass

  9. Step 9/16

    Transfer the dough into a greased loaf tin, smoothing it with wet hands.

    🍳Loaf tin

  10. Step 10/16

    Scatter seeds on top.

    🌱Seeds

  11. Step 11/16

    Let rise a second time for 30 to 45 minutes, using the same switched-off oven and boiling water technique.

    🥛Glass

  12. Step 12/16

    Spritz the top of the loaf with a little water for a nice crust.

    🧴Spray bottle

  13. Step 13/16

    Bake in a preheated oven at 180°C for 40-45 minutes.

  14. Step 14/16

    Unmould the loaves and place them on a rack to cool completely.

    ✨Cooling rack

  15. Step 15/16

    Once fully cooled, slice the bread.

  16. Step 16/16

    Place some slices in freezer bags for storage and keep some out to eat the same day.

    🛍️Freezer bags

Composition

Ingredients

Types

Grains, Liquids, Leavening agent, Spices, Oils, Seeds, Nuts

Ingredients

Whole wheat flour, Water, Baker's yeast, Salt, Olive oil, Seeds, Walnuts

Notes

Whole wheat flour (T110 or T150), Water (lukewarm, filtered), Seeds (mix of seeds, for one loaf), Walnuts (for the second loaf, amount not given)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Low-Calorie, Halal, soy-free, Sugar-Free

Calories

180 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 4g, Fiber: 5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 280mg, Iron: 1.3mg, Magnesium: 30mg, Potassium: 120mg, Selenium: 15mcg

Vitamins

Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 1.8mg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Easy (1/4)

Steps

16 steps

Equipments

Utensils

Spoon, Loaf tin, Glass, Spray bottle, Cooling rack, Freezer bags

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

New Year, Everyday baking, Winter

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft crumb, Crunchy crust

Flavors

Earthy, Nutty, Slightly savory

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 1-2 days (wrapped or in a bread bag,away from direct sunlight), freezer : up to 2-3 months (sliced,stored in freezer bags)