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Whole Wheat No-Knead Skillet Bread

Welcome to the world of homemade baking where simplicity meets deliciousness. In this comprehensive guide, we’ll explore the joy of making Whole Wheat No-Knead Skillet Bread, a rustic and wholesome bread that’s perfect for every occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises an easy, no-fail path to creating fresh, aromatic bread that’s free of preservatives and loaded with flavor. From gathering the essential ingredients to following step-by-step instructions, discovering cook’s notes, exploring exciting variations, and offering keto and low-carb versions, this blog post has it all. Let’s embark on a journey into the heart of baking and savor the rewards of homemade Whole Wheat No-Knead Skillet Bread.

Ingredients 

To prepare Whole Wheat No-Knead Skillet Bread, you will need the following ingredients:

  • 3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon active dry yeast
  • 2 1/2 cups lukewarm water
  • Optional: Seeds, nuts, or grains for toppings

Instructions

1. Mixing the Dough: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and active dry yeast. Gradually add the 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, it’s crucial to use lukewarm water to activate the yeast. The long resting times ensure that gluten develops naturally, eliminating the need for kneading. The use of a preheated skillet or Dutch oven mimics the effect of a professional bread oven, creating a fantastic crust.

Variations

While the classic Whole Wheat No-Knead Skillet Bread is a delight on its own, you can add your creative touch to it. Here are two variations to consider:

  1. Herb and Garlic Infusion: Add a handful of fresh herbs, such as rosemary or thyme, and some minced garlic to the dough during the initial mixing stage for a fragrant twist.
  2. Cinnamon Raisin Bread: Create a sweeter version by incorporating cinnamon and raisins into the dough during mixing. This variation makes for a delightful breakfast bread.

Keto Version

For those following a keto diet, you can adapt the Whole Wheat No-Knead Skillet Bread into a keto-friendly option. Use almond flour, coconut flour, and ground flaxseed as the base, and replace the all-purpose flour with a low-carb alternative. You’ll also need to use a keto-approved sweetener in place of the yeast for leavening.

Low-Carb Version 

A low-carb version of this bread can be achieved by using a combination of almond flour and psyllium husk powder as the main ingredients. You can replace the all-purpose flour with almond flour and incorporate psyllium husk powder to give the bread structure. The yeast can be replaced with baking powder and apple cider vinegar.

Whole Wheat No-Knead Skillet Bread is a testament to the joy of baking and the satisfaction of creating your own wholesome bread from scratch. Whether you choose the classic recipe, experiment with variations, or opt for the keto or low-carb versions, the result is a beautiful, rustic loaf that’s perfect for sandwiches, soups, or simply enjoying with a spread of butter. Homemade bread embodies the warmth and aroma of the kitchen, and the simplicity of this recipe ensures that everyone can experience the art of baking. So, gather your ingredients, mix your dough, and let the magic of homemade Whole Wheat No-Knead Skillet Bread fill your home with the comforting aroma of fresh bread. Enjoy!

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