In the world of bread-making, few things are as rewarding as baking your own loaf from scratch. And if you’re looking for a wholesome, easy, and utterly delicious bread recipe, you’ve come to the right place. Today, we’ll explore the art of making Whole Wheat No-Knead Skillet Bread. This recipe is perfect for beginners and seasoned bakers alike, offering a satisfying outcome that’s bound to impress your taste buds.

Let’s dive into the details of this fantastic bread-making adventure, from the ingredients to the final step, and unlock the secrets to creating a fantastic, crusty bread without the need for kneading.

Ingredients:

Here’s what you’ll need to prepare Whole Wheat No-Knead Skillet Bread:

Instructions:

1. Mixing the Dough:
   • In a large mixing bowl, combine 3 cups of whole wheat flour, 1 cup of all-purpose flour, 2 teaspoons of salt, and 1/2 teaspoon of active dry yeast.
   • Gradually add 2 1/2 cups of lukewarm water and stir until you have a shaggy, sticky dough.
2. Resting the Dough:
   • Cover the bowl with plastic wrap and let the dough rest at room temperature for about 12-18 hours. This extended resting period allows the dough to develop a rich flavor and structure without the need for kneading.
3. Shaping and Second Rest:
   • After the initial resting period, the dough should be bubbly and doubled in size.
   • Flour your hands and a work surface, then fold the dough over a few times and shape it into a round ball.
   • Place it on a piece of parchment paper and cover it with a clean kitchen towel. Let it rest for another 2 hours.
4. Preheating the Skillet:
   • Approximately 30 minutes before the second resting period is complete, preheat your oven to 450°F (230°C).
   • Place a cast-iron skillet or Dutch oven inside the oven during this preheating stage.
5. Baking the Bread:
   • Carefully remove the hot skillet from the oven and place the parchment paper with the dough into it.
   • Optionally, you can sprinkle seeds, nuts, or grains on top for added texture and flavor.
   • Cover the skillet with a lid or foil and return it to the oven.
6. Uncovering and Finishing:
   • After 30 minutes of baking, remove the lid or foil to allow the bread to brown and crisp.
   • Bake for an additional 15-20 minutes until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.

Cooking Notes

When making Whole Wheat No-Knead Skillet Bread, there are a few important points to remember. First, use lukewarm water to activate the yeast. This ensures the yeast can do its job effectively, resulting in a well-risen bread.

Second, embrace the extended resting times. These periods are essential for gluten development, eliminating the need for kneading while delivering a fantastic texture.

Lastly, the use of a preheated skillet or Dutch oven is your ticket to a professional-grade crust that’s both crispy and satisfying.