Wholemeal bread without kneading Quick and easy recipe
Wholemeal bread without kneading: this recipe has exceeded all my wildest expectations! This bread does not need to be kneaded neither with the mixer nor with the hands. You just need to mix the ingredients with a fork for a few moments and then let it rise. I also found the whole wheat dough really exceptional, the bread was soft inside and crunchy on the outside, and it was really very tasty! You can create the forms of bread you prefer, for example I made sandwiches so that you can freeze them and eat them all week or if necessary! This bread can also be easily made with 00 flour, or by adding the ingredients you prefer, black olives or walnuts for example. I preferred to use wholemeal flour because when possible I would like to avoid too refined products (such as 00 flour); in fact, wholemeal products have so many properties compared to their refined derivatives that you would really want to use them exclusively!
Introducing foods in general rich in fibers such as whole grains, we feel satiated longer, thefat absorption of foods and lowers the level of "bad cholesterol" in the blood. Furthermore, theintegral power supply regulates blood sugar, lowering the glycemic index of the meal; thanks to the fibers, sugars are absorbed in smaller quantities and more slowly, thus avoiding dangerous insulin peaks. So whole foods are not only perfect if we want to lose weight, but they are good all round!
Ingredients for 10 sandwiches of 100 gr
- 420 gr of wholemeal flour (I used this)
- 100 gr of manitoba (0 flour)
- 375 grams of warm water
- 1 teaspoon of dry baking powder
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 80 gr of mixed seeds (flax, sunflower, sesame, pumpkin)
How to make wholemeal bread without kneading
Use a large container to allow the bread to rise, I preferred a plastic one as it holds the heat better, but it is also good in glass. In a cup, put a little warm water, sugar and dry yeast powder, stir with a teaspoon. Pour the flour, salt, seeds and the contents of the cup into the container, turn to mix everything
and add lukewarm water at once, turn with a fork for a few moments, the dough will be very sticky, please do not mix!
Immediately cover the bowl with cling film. Put in the oven turned off and let rise for about 12 hours.
After 12 hours the dough will be leavened, full of holes and still sticky,
take the dough with your hands greased with oil and pour on a lightly floured work surface, once again do not knead! You only need to make 4 folds towards the center, one for each side,
now flour the bottom of the bowl a little more and lay the dough inside with the folds down, cover again with plastic wrap and let it rise for another hour in the closed oven with only the oven light on.
At the end of this second leavening you can give shape to your bread. I have prepared some sandwiches, but if you want you can also take the whole dough and put it in a pot that you can bake and proceed with the cooking, without anything else. While for sandwiches you have to give shape. I have prepared elongated sandwiches by wrapping them on themselves, and classic round sandwiches, which are the simplest: just take a piece of dough of about 100 gr (or less if you want them smaller) and put it on the work surface slightly floured, make some folds bringing the dough towards the center in 4-5 points,
as to create a bundle, take the sandwich and with one hand give the round shape on the work surface, resting your hand lightly and rolling the sandwich, the shape must be slightly flattened, let it rest for another hour by placing the sandwiches on the pan with a sheet of parchment paper underneath, and putting down the folds of both the round rolls and the outer edge of the rolled ones to prevent them from opening during cooking. Space the sandwiches a few centimeters apart because they will have to be able to rise a little longer.
After the rest / leavening time the sandwiches
can be baked in a static oven preheated at 250 ° for 5 minutes, then at 220 ° for 10 minutes and then at 200 ° for another 10 minutes, in this last phase remove the sandwiches from the pan and let them cook on the grill of the oven so that dry and take color even in the underlying part.
And here are yours Wholemeal rolls without kneading. Enjoy your meal!
WINE PAIRING: Lambrusco
for the wine pairing I consulted the site: www.bodegasdevino.org
Wholemeal bread without kneading
Enjoy your meal!