Hearty Whole Wheat Bread with yeast that goes from ingredients to out of the oven in about one hour with no kneading.
When I need a loaf of bread quickly this is my go to recipe. It really does take about an hour from start to finish. Which is pretty awesome considering most yeast breads have to rise for twice as long as that.
A few notes:
- I used 100% whole wheat flour, not all purpose or bread flour or whole wheat bread flour.
- I used active dry yeast, not Rapid Rise or Breadmaker yeast
- The downstairs thermostat was set at 72 and I placed the loaf near the already warm oven.
Changing any of the above factors could make it rise faster or higher, which isn’t a bad thing, you just want to keep an eye on it during the rising phase so it doesn’t ooze over the top of your pan.
Homemade Bread Day
We are baking up some homemade bread recipes for you to try this week:
Homemade Bread Day
- Cinnamon Raisin Bread by Making Miracles
- Easy Homemade Rosemary Focaccia Bread by Blogghetti
- No Knead Whole Wheat Bread by Karen’s Kitchen Stories
- One Hour Whole Wheat Bread by That Recipe
- Rustic Sourdough Bread by Hezzi-D’s Books and Cooks
- Swedish Limpa Bread by Art of Natural Living
One Hour Whole Wheat Bread
- 1 ½ cup warm water approximately 100 degrees
- 2 ¼ teaspoons active dry yeast 1 package
- 1 teaspoon honey or molasses
- 2 ⅔ cups whole wheat flour
- ¾ teaspoons salt
- Grease one loaf pan. Preheat oven to 400 degrees.
- Add yeast and honey to warm water and let sit for a few minutes to proof (get white and foamy on top).
- Combine flour and salt in a large bowl, add liquid and stir, no kneading. The batter will be soft and should stick to the spoon a bit when you lift it out.
- Put into loaf pan and place in a warm place to rise until dough reaches the top of the pan (20-30 minutes).
- Bake for 15 minutes, reduce heat to 350 and bake for another 15 minutes. Remove from oven and cool for 5 minutes then remove loaf from pan.
More Homemade Bread Recipes
Until next time, happy eating.