Honey Wheat (No-Knead) Bread

As promised, this is a variation on the No-Knead Bread recipe that I posted back in August.  As with the original, it needs to rest in the refrigerator for two hours, but can stay “on hold” there for longer.  It’s a great bread to bring for a “thank you” as a dinner guest: mix it up in advance, then about two hours before you’re expected, pop it in the pan, let it rise for an hour, bake it at 400° for 35-40 minutes, wrap it in a clean towel and it’ll be warm and ready to cut shortly after you arrive.

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To mix the dough, start with a 2-quart lidded container; measure 8 oz. of all-purpose flour, and then add another 3 oz. of whole wheat flour.

Mix in 1 teaspoon of salt.

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Measure 1/2 cup of warm water (105-115°), and dissolve 2 tablespoons of honey in it.  Note: Rather than get a tablespoon all sticky, I like to just add the honey directly to the measuring cup with the half cup of warm water in it, until the level registers about 1/8 cup more.

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Stir in 2 teaspoons of active dry yeast (I use rounded teaspoons), and let stand until bubbly.

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Add the yeast mixture and an additional 1/2 cup of warm water to the dry ingredients, and stir until everything is thoroughly mixed.  Cover and let stand in a warm place for one hour, then refrigerate for at least two hours, or up to a week.

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One of the reasons I like these no-knead recipes so much is that there’s very little clean-up to deal with.  I always associated making bread of any kind with a “whole kitchen” mess—my biggest mixing bowl, a counter full of flour (not to mention the floor), lots of stuff in the sink.  Not only is it fast and easy to mix up a batch of no-knead dough—it leaves almost no trace!

A measuring cup, teaspoon and a couple utensils are all that’s left to tell the tale.

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1/2 cup warm water

2 tbsp. honey

2 tsp. active dry yeast

8 oz. unbleached all-purpose flour

3 oz. whole wheat flour

1 tsp. salt

1/2 cup warm water

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Dissolve honey in warm water (105-110°F); stir in yeast and let stand until bubbly.  In a large (two quart) container, stir together flours and salt.  Add yeast mixture and additional water; stir until thoroughly mixed.  Cover and let rise in a warm place for 1 hour.  Refrigerate for at least 2 hours or up to a week.

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Thoroughly grease and flour a loaf pan; place dough in it.  Cover and let rise for 1 hour in a warm place (it should roughly double in size).  Bake at 400° for 30-40 minutes, until top is browned and sounds hollow when thumped.