This No Knead Light Wheat Sandwich Bread is so easy to make. The crumb is super soft, perfect for sandwiches and toast.
My loaf rose faster than expected, so keep an eye on it. It rose quite a bit more while baking.
I baked this loaf in a 9 x 5 inch loaf pan, but a 10 x 5 inch pan might be better because these slices were huge.
The dough is fairly gelatinous once it has risen, so it is difficult to shape into a loaf in the traditional way. You kind of have to fold it over itself in the bowl and then flip it over into the bread pan.
I found the original recipe in the book Kneadlessly Simple by Nancy Baggett (who also wrote two of the best cookie books out there, by the way). In the book, the author calls for adding more flour to make sure you have a very stiff dough. I skipped that step and stuck with the original quantities in the recipe, and ended up with a light, soft, and airy crumb. However, if your environment is super humid, you might need to add a bit more flour.
No Knead Light Wheat Sandwich Bread
15 ounces (3 C) unbleached all purpose flour
5 ounces (1 C) whole wheat flour, plus a tablespoon to sprinkle on top of the loaf
3 tablespoons sugar
1 3/4 tsp salt
3/4 tsp instant yeast
2 C plus 1 T ice water
3 T vegetable oil
- The night before baking day, in a large bowl, mix the dry ingredients with a whisk.
- Measure the water, stir in the oil, and pour the mixture over the dry ingredients.
- Stir the ingredients together with a large spoon or dough whisk until it is thoroughly mixed.
- Spray the top of the dough with spray oil, and cover the bowl with plastic wrap.
- Let rise for 12 to 18 hours.
- Spray a 9 x 5 inch or 10 x 5 inch bread pan with spray oil.
- Stir the risen dough vigorously.
- With an oiled scraper or spatula, with the dough still in the bowl, fold the dough over itself for form a loaf. I did a couple of folds on each side to develop tension.
- Invert the dough, seam side down, into the loaf pan. If it's uneven, use an oiled spatula to distribute the dough. Spray the top with spray oil and sprinkle it with the extra tablespoon of whole wheat flour. Slash the dough on the diagonal about 3 times.
- Cover with oiled plastic wrap and let rise until it crests over the top of the pan by 1/4 inch and doubles in size, about 1 to 2 1/2 hours depending on the temperature of the room.
- Preheat the oven to 375 degrees F.
- Bake the loaf in the center of the oven for 60 or 70 minutes, until the interior reaches 208 to 210 degrees F on an instant read thermometer. Tent loosely with foil if the top is getting too brown.
- Cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool completely on the wire rack.
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