Homemade Crusty Bread | foodsciencenerd.com

Crusty Whole Wheat Bread in under an hour

Posted on Posted in Nutrition Information, Recipes

In the last installment of my crazy culinary weekend, here is the recipe for no-knead, no-time, whole wheat bread that I made to go alongside my roasted butternut squash soup.  It is just about the fastest bread you’ll ever make, except maybe my homemade baguettes, and is the perfect hearty bread to go alongside this creamy soup.  Of course, there are many no-knead breads out there, but this one, inspired by the Kitchn (which is a great resource), is the fastest!

First, combine a large amount of yeast (2 packets) with a touch of sugar and 1 ½ cups of warmish water in a mixer bowl.  The yeast is necessary to make up for the lost rise time- this bread takes only about an hour from start to finish!  Enjoy the smell of the yeast while it blooms.

Preheat the oven to 450F and place a Dutch oven with a lid in the oven to heat.  When the yeast is nice and bubbly, add the whole wheat flour and 1 cup of the AP flour with the vinegar (I like apple cider, but any vinegar will do!) and the salt and beat on low with the paddle until incorporated.  Add the last ½ cup of white flour and knead by hand or with the dough hook for about 7 minutes or until the dough is pliable without sticking too badly to your hands.

Homemade Crusty Bread | foodsciencenerd.com

Shape the dough into a ball and plop into a microwave-safe bowl that has been sprayed with cooking spray.  Spray the top of the bread with oil, then top with a wet paper towel and a dry kitchen towel.  Microwave on high for 25 seconds, then let rest in the microwave for 5 minutes.  Microwave again for 25 seconds, then let rise 15 more minutes.  It rises a lot in that short time!

Homemade Crusty Bread | foodsciencenerd.com

Shape into a ball and plop, carefully, into the preheated pan. Quickly slash the top with a knife and sprinkle with flake salt, like Maldon, if desired.  Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.

...close enough.
…close enough.

If you’d like to time the bread with the butternut squash soup, it works perfectly.  Proof and knead the bread while prepping squash and beginning to roast at 450F.  Pop the bread in the oven while the squash is finishing, then prep the rest of the ingredients for the soup, like the aromatics and mushrooms.  The bread will continue to bake as you finish the soup, which can be held over low heat until the bread is done.  You’ll probably have about 20 minutes to spare between finishing the soup and the bread being done, so use that time to do dishes (you may recognize that post I linked to… I rewrote and edited it for Stone Soup, a blog by the Academy of Nutrition and Dietetics that I contribute to- great stuff!), clean, write a blog post, shower, or whatever else you’d like!

Homemade Crusty Bread | foodsciencenerd.com

There is nothing quite as satisfying as biting into a piece of bread and knowing that, not only is it healthy, but you made it- all in just a few hours.

Whole Wheat Bread (in under an hour)

Prep Time: 15 minutes

Cook Time: 40 minutes

Whole Wheat Bread (in under an hour)

Ingredients

  • 4 1/2 tsp active dry yeast (two packets)
  • 1 tsp sugar
  • 1 1/2 cups warm water
  • 2 cups whole wheat flour
  • 1 1/2 cups AP flour
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon apple cider vinegar

Directions

  1. Combine a large amount of yeast (2 packets) with a touch of sugar and 1 ½ cups of warmish water in a mixer bowl.
  2. Preheat the oven to 450F and place a Dutch oven with a lid in the oven to heat.
  3. When the yeast is foamy, add the whole wheat flour and 1 cup of the AP flour with the vinegar and the salt and beat on low with the paddle until incorporated. Add the last ½ cup of white flour and knead by hand or with the dough hook for about 7 minutes or until the dough is pliable without sticking too badly to your hands.
  4. Shape the dough into a ball and plop into a microwave-safe bowl that has been sprayed with cooking spray. Spray the top of the bread with oil, then top with a wet paper towel and a dry kitchen towel.
  5. Microwave on high for 25 seconds, then let rest in the microwave for 5 minutes. Microwave again for 25 seconds, then let rise 15 more minutes.
  6. Shape into a ball and plop, carefully, into the preheated pan. Quickly slash the top with a knife and sprinkle with flake salt, like Maldon, if desired.
  7. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.
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