Whole Grain No-Knead Bread Dough Recipe

1 whole grain dough 2

The idea to do One Dough, 31 Whole Grain Recipes came about because I’ve been looking for a way to bake whole wheat baked goods without popping a can.

You know what I’m talking about, don’t you? Those tubes of dough that pop open and you can have homemade rolls, breadsticks or pizza dough in an instant?

The problem with those doughs is there is a lot of extra stuff in that can that I don’t want to feed my family. And I really wanted to make sure that the flour I used was whole wheat or whole grain.

So I found this recipe for a dough. And I tweaked it. And I played with it. And I added different flours and created new recipes. And now my family is enjoying freshly baked goods several times a week.

Seriously. Several times a week.

Here’s the beauty of this recipe: You make one batch and it can stay in your refrigerator for 12 days. This gives you plenty of opportunities to use it in a variety of different recipes – from sides to breakfasts to desserts!

This dough lends itself to your dietary needs.

Do you have a family of white bread eaters? This recipe can be made with all 6 1/2 cups of 100% unbleached organic all purpose flour.

King Arthur Organic Unbleached All Purpose Flour

Just as easily, you can make this recipe with all 6 1/2 cups of organic 100% whole wheat flour.

Organic Whole Wheat Flour

My most favorite flour to use in this recipe? Organic 100% White Whole Wheat Flour.

King Arthur White Whole Wheat

White Whole Wheat flour is still 100% whole wheat flour. However, it is made from the white wheat berry, not the red. It is milder in flavor and lighter in color than whole wheat flour, so you can use it in recipes where you wouldn’t expect whole wheat.

Finally, you can also use Light Spelt Flour for part or all of the flour in this master dough recipe.

Light Spelt Flour

Light spelt flour is whole grain but can be used as a substitute for all purpose flour in any recipe! Great if you have a wheat intolerance.

Have fun with any of these flours in this dough! Half light spelt, half white whole wheat. Or 2 cups all purpose, 2 cups light splet, and the rest whole wheat. Use what you have on hand – it’s wonderfully versatile!

For simplicity sake, you’ll find the master dough recipe calls for 2 cups organic unbleached all purpose flour and 4 1/2 cups white whole wheat flour. This is a great launching point for trying these recipes. You decide the extent to which this recipe is whole grain.

Now, you will be adding oil to this recipe as well. If you are making breadsticks, rolls or pizzas, I suggest using olive oil. However, if you think you might use a portion of this dough recipe for something like orange breakfast rolls or cinnamon crumb pull apart bread, use a neutral flavored oil like canola oil.

Finally, before we get to the recipe, I use honey to make my dough. But if you only have sugar on hand, you may substitute sugar for the honey.

Phew. That was a lot of explanation, so, with no further ado, the master recipe for Whole Wheat No-Knead Bread Dough!

Whole Grain No-Knead Bread Dough Recipe

Prep Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: Enough dough for 4 different recipes

Ingredients

  • 2 3/4 cup lukewarm water
  • 1 1/2 tablespoons yeast
  • 1 tablespoon salt
  • 1 tablespoon honey
  • 5 tablespoons oil (olive or canola depending on your taste)
  • 2 cups organic unbleached all purpose flour + 4 1/2 cups whole wheat flour **See article for notes on flours you can substitute**

Instructions

  1. Preheat oven to 100.
  2. In a large dough bowl, mix water, yeast, salt, honey, and oil.
  3. Add flour(s) and mix just until combined.
  4. Turn off oven.
  5. Cover dough bowl and allow dough to rise in oven for 2 hours.
  6. After the dough has risen, it can be refrigerated for 12 days.
  7. To refrigerate: Spray a piece of plastic wrap with cooking spray and place on top of dough to keep a crust from forming. Store in a large container.
  8. Use dough in any of the 1 Dough, 31 Whole Grain Recipes recipes.
http://naturalgreenmom.com/whole-grain-no-knead-bread-dough-recipe/

Now that you know how to make the master dough, store it in the fridge in a large container. To keep the dough from forming a crusty top, spray a piece of plastic wrap with cooking spray and lay on top of the dough. It will now stay fresh for the next 12 days.

Stay tuned for the month of October as each day I’ll be adding a new recipe that uses this whole grain no-knead bread dough!

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Comments

  1. Alicia Fuchs says:

    Andrea, I can’t wait to try this! I hate throwing fresh baked bread away…now I can do alittle at a time without all the prep work. Thanks!

  2. Hi,

    This sounds great. Could this dough be frozen to keep on hand for longer? Or is 12 days refrigerated the max?

    Thanks!

  3. Hi Erica, I’ve never tried freezing the dough. The dough is a fairly wet dough, which is why it does well in the refrigerator. Since the dough makes enough for about 4 different recipes, it could be worth taking part of the dough and trying to freeze it. I’ll experiment and let you know! Andrea

  4. Do you think one can use a sour dough starter instead of the yeast??

  5. So excited for this series, Andrea – what a fabulous idea! I like the way you’ve adapted the 5-minute artisan bread idea and can’t wait to see all the ways you use it. 🙂

  6. Thanks Jami!

  7. Edie, I’ve never made bread with a sourdough starter, so I just have no idea. Andrea

  8. How many loafs of bread can u make with this? And also can u use coconut oil in this recipe?

  9. Hi Ashly, I cut this dough into fourths and use it four different ways. I haven’t tried coconut oil. I’ve thought about it, but I’m worried it will harden in the fridge and make the dough weird. Hope that helps! Andrea

  10. You may be already planning to address this, but are you going to give bake time and other details for making this into a regular loaf of bread?

  11. Hi Kate, The whole grain bread dough I’ve been using as the base for all my recipes is actually a flat bread dough. So it isn’t the kind of dough you let rise and bake into regular loaves. It does better as pizza crust, breadsticks, focaccia and the like. Thanks for asking! Andrea

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