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No-Knead Whole Wheat Herb Onion Bread
The secret to this rustic whole wheat loaf is a simple batter method that skips the heavy kneading entirely. Sweet sautéed onions fold into a hearty dough spiced with dried sage, rosemary, and thyme for a deeply fragrant crumb. It's a fantastic companion for hearty soups, rich stews, or just a thick smear of salted butter. You'll love how easily the dough mixes up, filling your kitchen with an irresistible savory aroma as it bakes.
Equipment
- Oven
- Saucepan
- Stand Mixer
Ingredients
- 3 ¼ cups whole wheat flour, divided
- 2 envelopes dry yeast
- 2 tablespoons sugar (or 12 to 18 drops liquid stevia)
- 1 teaspoon Celtic salt
- ½ teaspoon sage
- ½ teaspoon crushed rosemary leaves
- ¼ teaspoon thyme
- 1 cup finely chopped onion
- ¼ cup extra virgin olive oil
- 1 ¼ cups warm water
- 1 egg
Instructions
- 1Whisk together 1 1/2 cups of the whole wheat flour, dry yeast, sugar, salt, sage, rosemary, and thyme in a large mixing bowl.
- 2Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until golden brown. Transfer the onions and any remaining oil into the dry flour mixture.
- 3Pour the warm water and the egg into the bowl. Mix on low speed just until the dry ingredients are moistened.
- 4Increase the mixer speed to medium and beat the batter continuously for 3 minutes. This helps develop the gluten structure without traditional kneading.
- 5Use a sturdy spoon to gradually stir in the remaining whole wheat flour by hand until a stiff batter forms.
- 6Transfer the batter into a greased 2-quart baking dish. Cover the dish and let it rest in a warm spot for about 45 to 60 minutes, or until the dough becomes light and doubles in size.
- 7Bake at 375 degrees Fahrenheit for 35 to 40 minutes until the top is golden brown. Remove the loaf from the baking dish and let it cool completely on a wire rack before slicing. Cooling prevents the crumb from turning gummy, so don't rush it.
Notes
- Storage: Keep the cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Yeast tip: Make sure your warm water is between 105 and 115 degrees Fahrenheit so it activates the yeast without killing it.
- Serving: Toast a slice and rub it with a raw garlic clove for an instant, savory bruschetta base.