Grammy's Kitchen · No-Knead Bread · Whole Wheat Bread
One of 174 no-knead bread recipes we measured
from sallysbakingaddiction.com
1,606 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 73% | 83% |
| fat | 10% | 4% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 15% | 2% |
| flour strength | 1.2 | 1.0 |
| acid | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup (240ml) water, warmed to about 110°F (43°C) |
| 81 g | 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C) |
| 7 g | 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet) |
| 260 g | 2 cups (260g) whole wheat flour (spooned & leveled) |
| 63 g | 3 Tablespoons (63g) honey |
| 43 g | 3 Tablespoons (43g) unsalted butter, softened to room temperature |
| 5 g | 1 teaspoon fresh lemon juice (or apple cider vinegar) |
| 173 g | 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed |
| 8 g | 1 and 1/4 teaspoons salt |
| optional oat topping: 1 beaten egg white + 1 Tablespoon whole oats |
Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Used this recipe as a base with a few changes and it turned out great! Soft and springy texture with a tender crust and moist crumb; strong yeast flavor and aroma, slightly sweet. After making the sponge, I used equal parts whole wheat flour, dark rye, and raw” — a cook
“I just started doing whole wheat, whole grains for more complex carbs than empty carbs because…menopause. This is my 2nd bread with whole wheat & grains. My no knead w/flaxseed was the bomb, so I wanted to try this. I only changed it just slightly. I put 1TB o” — a cook