Cook's Hideout: No-Knead Light Whole Wheat Bread

August 03, 2014

No-Knead Light Whole Wheat Bread

Blogging Marathon# 43: Week 1/ Day 2
Theme: Tame the Yeast
Dish: Varada's No-Knead Whole-wheat Bread
For the second day, another one of our resident expert bread baker, Varada, shared her No Knead Light Whole wheat bread with the group. Back in US, I use my stand mixer to mix the dough for all my breads. Here in India, I didn't have my special equipment, so I was elated when Varada sent her no-knead bread recipe over. I knew this will be perfect to make in India and already made it twice and got rave reviews from family and friends.
No-Knead Light Whole Wheat Bread

The second time I made this bread, I let it rise overnight and asked my mom to put the dough in the loaf pan since I got into the habit of waking up late (enjoying my vacation, eh??). She forgot some of the instructions I told her and we ended up with a bread that stuck to the pan. So for all the novice bakers, here are some pointers that will come handy:
  • Always grease the bowl used to place the dough and the loaf pan thoroughly. Cooking spray works wonders, so just use oil or butter and brush all the corners well.
  • Loosely cover the loaf pan with a greased plastic wrap. If the wrap is not greased well, then the dough will stick to it and when you pull it out it will deflate your lovely risen bread. If using a kitchen towel, loosely cover and use one that has ridges instead of being all plain.
  • Preheat the oven to the prescribed temperature for at least 10 minutes.
  • Let the bread cool completely before slicing. I love warm bread but slicing it when completely cooled makes the bread more slice-able. 
No-Knead Light Whole Wheat Bread
This no-knead bread has great texture, it is very soft with a nice crust. It is great for breakfast with some butter, jam or my kid's favorite Nutella. It is also great in a sandwich -- my mom and I had aloo bhaji (potato curry) sandwich it for dinner one day. I have another sweet treat coming up tomorrow using this bread and that can be had for breakfast or snack.

All purpose flour - 2cups
Whole wheat flour or Atta - 2 cups
Yeast - ¾tsp
Sugar- 3tbsp
Salt - 1¾tsp
Cold water - 2cups+1tbsp
Vegetable Oil - 3tbsp

  • In a large mixing bowl, combine all the ingredients. Using a wooden spoon and your hands, mix the ingredients until they are just combined. Do not knead the dough. Pour some oil in your palm and rub on the top of the dough to prevent drying out.
  • Cover the bowl loosely with a kitchen towel or a greased plastic wrap and let rise overnight. If the weather is hot and humid then you might have to shorten the rising time. In that case, mix the ingredients during the day time to monitor the rise closely. If the dough seems to be rising too fast, then refrigerate it to slow down the rising process.
  • Lightly grease a 9"x5" loaf pan.
  • Once the dough is doubled in volume, use a greased spatula and stir the dough together gently. Then push your hand under the dough and pull it up all the way over the top. Rotate the bowl and repeat folding over the dough over itself 3~4 times.
  • Gently pick up the dough and transfer it seam side down to the greased loaf pan. Smooth the top with oiled hands and using a very sharp knife, make three deep cuts on the top. Sprinkle ½tbsp whole wheat flour on the top of the bread (I forgot to do it both the times).
  • Cover loosely with greased plastic wrap or kitchen towel. Set aside to rise until the dough is about ¼" over the rim of the loaf pan. This will take about 2hours.
  • Preheat the oven to 375F for at least 10 minutes.
  • Bake the bread for 40~50 minutes or until the top is golden brown and the bread sounds hollow when tapped on the top. Cool the bread for 10 minutes in the pan, then remove it onto a wire rack to cool completely. Slice and enjoy!!
No-Knead Light Whole Wheat Bread

Let's check out what my fellow marathoners have cooked up today for BM# 43.


  1. It has a perfect texture. Looks like store bought loaf.

  2. wow thats an super spongy and perfectly made bread dear :)

  3. The bread is a treat..and yours looks so spongy..I love the network that sponge has created.

  4. wow so many baked dishes. Lot to bookmark..

  5. Pavani, great looking bread..what a wonderful job you did in baking this..looks so nicely done..can't wait to bake this as well!

  6. Just prefect, actually no words to say how delicious this bread looks, very spongy and beautiful slices there.

  7. You have baked it perfectly. ..looks so soft and yummy

  8. Awesome bread there. I need to get down to bread baking as well. Thanks for the inspiration!

  9. I too loved this bread out so much..yours came out so perfect

  10. The first pic is superb Pavani! And we loved it too.The pics are now tempting me to bake it again :)

  11. Hi Pavani, the Loaf looks very tempting and I am planning to try my hand to see how it works for me.
    Just need a little help. Please tell me what kind of yeast did you use. I have the active dry yeast. Can I also add some seasoning like crushed black pepper and some dry herbs while mixing it in the initial stage?
    Will try and send you pictures of the baked Loaf if it's worth Showing off.hehe. Thanks

    1. VJ, I used Instant yeast. You can use active fry, just make sure to bloom it before using. Sure you can add seasonings while mixing the dough. Good luck and I look forward to see your bread :-)


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips