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No-Knead Whole Wheat Herb Onion Bread
Two envelopes of dry yeast activate in warm water before meeting 3¼ cups of whole wheat flour, a full cup of finely chopped onion, and a trio of dried herbs — sage, rosemary, and thyme. The batter method skips hand kneading entirely: mix, rise, shape, rise again, bake. Olive oil in the dough keeps the crumb open and moist despite the density of whole wheat. At 110 minutes total and 10 servings, it pairs well alongside bean soups or roasted vegetable stews.
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.
Recipe Details
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