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    Home » Baking

    Published: Apr 14, 2015 · Modified: Oct 19, 2020 by Usha Rao

    No Knead Light Wheat Loaf

    Last summer Valli and some of the blogging group members suggested having a new theme, Tame the Yeast, to encourage novice bread bakers like me to bake some breads and to tame the yeast. The first bread suggested was Varada’s No Knead Light Wheat Loaf. That month I did not participate in the marathon and did not bake the bread. I took this month’s marathon as an opportunity to bake this bread. I made this bread last month and it was soft and had a nice texture. I made half the recipe and ended up using a loaf pan which was big for this recipe and did not get that perfect loaf shape. Top of my bread was flat but the taste was good. This bread was my dinner and breakfast the next day.

    Blogging Marathon, Baking Marathon, Fire Up Your Oven,

    Source: Varada’s Kitchen
    Total Time: 9 – 12 hours
    Preparation: 10 – 15 minutes
    Rising time: 8 hours - overnight
    Bake Time: 50 – 60 minutes
    Yields: 1 Loaf (8 ½ x 4 ½” loaf)

    Ingredients:

    • 1 cup All-Purpose Flour
    • 1 cup Whole Wheat Flour
    • 1 ½ tbsp. Sugar
    • ¾ + ⅛ tsp. Salt
    • ⅜ tsp. Active Dry Yeast (can also use instant yeast. Check note below)
    • 1 cup + ½ tbsp. Ice Cold Water
    • 1 ½ tbsp. Oil

    Preparation:

    • Take ¼ cup of warm water in a bowl, add sugar, yeast and let it foam for 5 minutes.
    • In a large bowl sift together flours and salt.
    • Add yeast mixture to flours and mix.
    • Pour ¾ cup + ½ tbsp. of cold water, oil and mix until all ingredients are combined. Do not knead the dough.
    No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,
    • Pour few drops of oil in palm and spread over the top of the dough. Cover with saran wrap and keep aside to let the dough double in volume. Mine was done in 6 hours. In cold temperatures or in winters this dough can be prepared and let to rise overnight. On hot and humid days it should be done in 6 hours.
    No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,
    • Lightly grease a loaf pan. I used 8 ½ x 4 ½” loaf pan. It was a little big but had to use it as the mini loaf pan was too small for this quantity of dough.
    • Gently mix the dough. Now fold the dough over itself a few times. Starting from one side, push the hand under the dough and pull it up all the way over to fold over the top.
    • From one of the sides fold the dough in half.
    • Lift it out of the bowl and place it in the loaf pan, seam side down.
    • Smooth the top of the loaf with oiled hands. Using a sharp knife, make three cuts on top of the dough.
    • Sprinkle ¾ tsp. whole wheat flour over the top.
    No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,
    • Cover with plastic wrap and let it sit for couple of hours or until the dough rises quarter of an inch over the pan. Since my pan was big, I let the dough rise almost until the rim of the pan. It had already increased more the double in the volume. I had to step out that day and the dough was proofed for almost 3 hours instead of 2 hours.
    No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,
    • Preheat the oven to 375 F during last 15 minutes of the rise.
    • Bake the loaf in a preheated oven on the center rack for about 50-60 minutes. If the top browns very fat, place a foil on top of it.
    • Let the loaf rest in the pan on the countertop for 10 minutes.
    • Place on a cooling rack and let the loaf cool completely before slicing.
    No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,

    Note:

    • Yeast - I used active yeast for this recipe. If using instant yeast, mix the instant dry yeast directly with the flour, pour 1 cup + ½ tbsp. cold water, oil and mix the flour to make the dough.

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    Reader Interactions

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    1. veena krishnakumar says

      May 08, 2015 at 11:34 pm

      I have baked this bread too. So simple and delicious. Looks very nice

      Reply
    2. Archana says

      May 07, 2015 at 9:35 pm

      This was an amazing bread Usha. I remember trying it out an no pics. all the more reason to remake it.

      Reply
    3. Sandhya Ramakrishnan says

      April 27, 2015 at 10:08 am

      I am yet to make a no knead bread and all your bakes are tempting me to try one soon!

      Reply
    4. Harini says

      April 19, 2015 at 7:57 pm

      The texture looks awesome, Usha. I am yet to try out this.

      Reply
    5. Pavani says

      April 19, 2015 at 9:02 am

      This no-knead recipe is a keeper. I made it twice and loved it. Yours turned out great.

      Reply
    6. Sneha datar says

      April 18, 2015 at 11:14 am

      This bread has turned out perfect.

      Reply
    7. Gayathri Kumar says

      April 17, 2015 at 6:11 am

      The loaf has turned out awesome Usha. I did some mistake and it was a flop. Need to try this again...

      Reply
    8. Nalini says

      April 16, 2015 at 9:44 pm

      Looks so soft and moist bread,easy to make with a very nice texture..

      Reply
    9. priya says

      April 16, 2015 at 1:13 pm

      My favourite bread since ever i tried them.. Just love this no knead wheat loaf very much.

      Reply
    10. Priya Srinivasan says

      April 16, 2015 at 5:53 am

      I m yet to bake this, heard a lot about this bread's texture and taste from everyone!!! Looks superb!!

      Reply
    11. srividhya says

      April 15, 2015 at 12:43 pm

      I just posted it today and saw ur comment too. Very nice yaar

      Reply
    12. Srivalli says

      April 15, 2015 at 5:25 am

      Fantastic looking bread usha..I too enjoyed this so much!

      Reply
    13. pumpkinfarmfood says

      April 14, 2015 at 10:57 pm

      i also love the no knead recipe..yours looks great

      Reply
    14. Vaishali Sabnani says

      April 14, 2015 at 7:42 pm

      I must say this is one bread which gave me confidence to bake breads...glad you tried it this beautiful, spongy bread. The texture looks great Usha.

      Reply
    15. Varada says

      April 14, 2015 at 6:42 pm

      So glad you tried it. You got awesome crumb texture.

      Reply
    16. Rajani says

      April 14, 2015 at 2:08 pm

      You had me going to Varada's place as well with this recipe :-). We didnt buy our usual bread loaf this time. May be I can give this one a try.

      Reply
    17. PJ says

      April 14, 2015 at 1:56 pm

      I too made this for Tame the yeast and we loved it.The bread has turned out so well Usha...

      Reply
    18. Suma Gandlur says

      April 14, 2015 at 1:39 pm

      I guess I tried Mir's bread that time and have it in my drafts. The bread looks wonderful.

      Reply
    19. Sowmya says

      April 14, 2015 at 11:01 am

      beautiful loaf.. addition of whole wheat makes it healthy...

      Reply
    20. Sayantani says

      April 14, 2015 at 10:13 am

      really a wonderful loaf. I love atta bread and this one is a must try.

      Reply

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