This recipe is fantastic for multiple reasons! Baking bread is kind of intimidating – am I right?! How long do I knead it for? Am I doing it right? Don’t have a bread machine? No problem! No eggs? No milk? No butter? No problem!
Aside from the technique and special equipment that can stop many from diving into the bread making world, comes the problem of ingredients.
In today’s current world not only are there dietary restrictions due to life threatening food allergy, there are also lack of ingredients at grocery stores across the world! Yes the world, due to CoVid19 AKA Corona Virus.
In the past month I have had trouble getting everything from toilet paper and baby wipes, to eggs and bread!
You don’t even need a ton of time or any prep involved for this recipe. Also, equally fantastic because I loathe doing dishes, you will only use a few measuring utensils, a fork to stir, a bowl and bread pan! That’s it! It’s basically amazing.
We use whole wheat for this recipe, and as soon as more ingredients become available at our local grocery store I will have to trial this with gluten free measure for measure blend.
Using this recipe as is, you will find that it is vegan free of egg and dairy, soy, peanut and tree nut free. I use honey to sweeten my bread, but if you do not do honey for vegan reasons or otherwise, you can also substitute maple or agave syrup.
**NOTE: If your dough doesn’t look like a thick muffin batter add a T of water at a time until you achieve the right consistency. depending on how well I measured the flour, I need to add about 1/4 C water. This is similar to making frosting in that if its a little runny, add a touch more flour. Alternatively if its too dry, add a touch more water. Just think thick muffin batter as pictured in my loaf pan.
This bread makes great sandwich bread as well as use as toast. It is chewy and hearty, also great as an open face sandwich with a schmear of cream cheese, hummus, avocado, or your favorite nut butter alternative.
No Knead No Fail Bread
- 2 C Warm Water
- 2 T Honey or maple or agave syrup
- 1 T Yeast or one packet
- 4 C Whole Wheat Flour spoon into measuring cup, don't scoop out
- 1 tsp Salt
Preheat oven to 400. In a large mixing bowl add 2 C of warm water. I don't do anything fancy, I just turn my faucet on til it reaches a very warm temperature and use that. Not hot, just very warm. Add the honey and yeast to the warm water and stir well.
Wait about 5-10 minutes for the yeast to begin to foam and bubble up. This shows that the yeast is alive and active, ready for bread making and a good rise.
Next, add the flour and salt. When measuring the flour, spoon the flour into your measuring cup as opposed to using the measuring cup to scoop the flour from the container. Stir the bread dough just until well combined. Don't over stir. Your dough should be sticky and slightly thicker than muffin batter.
Pour the bread dough into a large greased bread pan, and spread the top evenly, so that the rise is even.
Cover the bread with a kitchen towel and place in a warm area of your kitchen away from any drafts. Let rise for about 40 minutes. Depending on the weather, it may rise in just 15-20 minutes if your house is warm. Once it rises to the top of the pans edge, it's ready.
Bake in oven for 35-45 minutes or until top crust has a deep golden brown color to it. If you flick the top of the crust with your finger it will also make a "hollow" sound when done.
Remove the bread from the pan and allow to cool. Using a serrated knife, slice your bread and enjoy!
If your dough doesn’t look like a thick muffin batter add a T of water at a time until you achieve the right consistency. depending on how well I measured the flour, I need to add about 1/4 C water. This is similar to making frosting in that if its a little runny, add a touch more flour. Alternatively if its too dry, add a touch more water. Just think thick muffin batter as pictured in my loaf pan.