Bread of the Month – No Knead Wheat Bread

So, last year I set this goal for myself to learn how to bake one new kind of bread each month. I learned how to make scones (yummy, yummy scones, actually) and that was it. This year I’m starting over. This year I’m going to make it happen. Since I’ve always been a teacher, I view September as the beginning of the year, so here it is – the first Bread of the Month (BOTM).

In September, I learned how to make Easy No Knead Wheat Bread from the More-with-Less cookbook. The bread is really easy and really yummy. It makes delicious toast and is so good that Matt and I actually just grab chunks and eat it plain. It also freezes really well, so it’s not a problem that the recipe makes two huge loaves. It’s a bit crumbly, however, so it’s not the best if you want to make sandwiches.

I added 3 Tablespoons of flaxseed to the recipe. You know, ’cause it’s healthy and will supposedly lower our blood pressure.

Easy No Knead Wheat Bread from More-with-Less page 58

Combine in large mixer bowl:

3 Cups whole wheat flour

1/2 Cup sugar

2 Tablespoons salt

3 packages dry yeast

(3 Tablespoons flaxseed)

Heat in saucepan until very warm (120°-130°F/60°-65°C):

2 Cups water

2 Cups milk

1/2 Cup oil

Add to dry ingredients:

warmed liquids

2 eggs

Blend at low speed until moistened. Beat 3 minutes at medium speed. (I did all of this by hand and it was fine.) Stir in by hand:

5-6 Cups white flour

Use enough flour to form a stiff batter. Cover and let rise until double. Stir down and spoon into 2 greased 9×5 inch bread pans. let rise 20-30 minutes. Bake at 375°F (190°C) for 35-40 minutes.