No-Knead 100% Whole Wheat Batter Bread

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No-Knead 100% Whole Wheat Batter Bread
served along side Slow Cooker Lentil Soup

Recipe from King Arthur Flour
Husband-Tested in Alice’s Kitchen

Makes 1 (8½” X 4½”) Loaf

This is a quick and easy homemade bread to make, especially for beginner bakers.  It’s got a tight crumb, making it easy to slice for sandwiches, toast, French toast or grilled cheese. 

1 cup water

¼ cup fresh orange juice

¼ cup unsalted butter or vegetable oil

3 Tablespoons molasses or maple syrup

2 teaspoons instant yeast

¼ cup nonfat dry milk*

1 ¼ teaspoon kosher salt

3 cups white whole-wheat flour

Heavily grease an 8½” X 4½” loaf pan.  (l lined the loaf pan with parchment paper and then used oil spray to coat.)

Place the water, orange juice, butter and molasses in a saucepan.  Heat until it reaches lukewarm temperature, about 100 to 110 F.  Meanwhile, combine the dry ingredients in a large bowl.  Add the liquid ingredients.  Beat the mixture vigorously for about 3 minutes.  Using a mixer with paddle attachment on high speed for 3 minutes works well.  The batter will be very thick and sticky.  Scoop the dough into the prepared pan.  Wet your fingers and smooth out the top of the dough.  Cover the pan with lightly greased plastic wrap; or better yet, an elastic shower cap, “poofing” up the top to give the rising loaf plenty of room.  Let the loaf rise for 60 to 90 minutes.  It should just about rise to the rim of the pan, perhaps just barely cresting over the rim.  While the dough is rising, preheat he oven to 350F.  Uncover the bread, and bake it for 40-45 minutes, tenting it with foil about halfway through the baking to prevent over browning.  The bread is done when it it gold brown on the top and a digital thermometer inserted into the center registers between 190-195F.  Remove the pan from the oven.  Allow the bread to cool in the pan for 5 minutes.  Then turn it out onto a cooling rack.  Brush with melted butter for a softer crust.  Cool the bread completely before slicing.  Store the bread, tightly wrapped in plastic at cool room temperature for 2-3 days.  Freeze for longer storage.

*If you don’t have nonfat dry milk, you can substitute 1 cup milk for the 1 cup water and ¼ cup dry milk.