No-Knead Whole Wheat Sandwich Bread

I do love some homemade bread, which is cheaper and healthier than the store-bought stuff. And with this recipe, it's easier than traditional knead and rise breads. Win-win!

This recipe makes 2 loaves, depending on the size of your loaf pan. Mine is 9" x 5" and made one large loaf and one small loaf. This recipe comes from the awesome book Artisan Bread in Five Minutes a Day.


  1. Mix the yeast, salt, honey, oil, milk, and water in a large bowl or food-safe container.

  2. Mix in the flour until thoroughly incorporated.

  3. Cover (but not airtight) and let sit in a room temp area of the house for about 3 hours (to rise and flatten).

  4. At this point, you can either use the dough or refrigerate it for up to a week.

  5. When baking the loaf, use wet hands to scoop out 1/3 or 1/2 of the dough (about 1 1/2 lbs), in order to keep it from sticking to your hands.

  6. Shape it into a loaf-ish ball (by tucking the edges to the bottom) and drop it into a greased loaf pan. You'll want it to fill the pan a little more than half full.

  7. Let the dough rest in a room temperature area of the house for 1 hour and 40 minutes (or 2 hours, if you forget, like I did).

  8. Lightly dust the top of the loaf with flour, and slash it (1/2" deep, using a serrated blade- this allows the dough to rise as it bakes).

  9. Preheat the oven to 350 degrees.

  10. Put the loaf pan in the center of the oven (middle rack) and bake for 50 minutes.

  11. Let cool completely before cutting into it.

Want a crispier crust? Put 1 cup of hot water into a broiler pan, and when you put the loaf into the oven, put the water-filled broiler pan on the rack below it. This will steam the loaf as it's baked, and make it crustier.

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