No-Knead Whole Wheat Bread


This is another of those sailing recipes. I would mix up this batter, put it in a warm spot in my galley, then let it bake as I was sailing along the coast of Catalina Island. Maybe other boaters couldn’t smell it, but it didn’t matter, because everyone on my boat could smell it!

Kneading bread is good for your hands, and your soul, but sometimes you need to just pull something together in a hurry. This recipe satisfies the need for a delicious whole wheat homemade bread.



No-Knead Whole Wheat Bread

4 teaspoons dry yeast
2/3 cup lukewarm water
2 teaspoons honey
5 cups whole wheat flour
3 tablespoons molasses
2/3 cup lukewarm water
1 ½ teaspoons salt
1/3 cup wheat germ
1 1/3 cups lukewarm water
½ tablespoon butter

Sprinkle the yeast over the 2/3 cup lukewarm water. Add 2 teaspoons honey. Leave it to “work” while you prepare the dough.

Place the whole wheat flour in a 250 degree F. oven for about 20 minutes to warm up.

Combine the molasses with another 2/3 cup lukewarm water.

Combine the yeast mixture with the molasses mixture. Stir this into the warmed flour, then add the salt, wheat germ, and the 1 1/3 cups lukewarm water. Mix well, but don’t knead. The dough will be sticky.

Butter 9 ¼” X 5 ¼“ loaf pan. Be sure to grease the corners of the pan well. Turn the dough into the pan and smooth the dough with a spatula that has been rinsed under cold water to prevent sticking.

Leaveto rise to the top of the pan in a warm, draft-free place.

Bake at 400 degrees F. for 30-40 minutes or until crust is brown and sides of loaf are firm and crusty.

Set pan on rack to cool for about 10 minutes, then remove the loaf from the pan and cool completely on the rack before slicing – if you can wait that long!

Slather with butter while warm. Good sliced and toasted later if there is any left.

A hui hou!

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