No Knead Bread Recipe
Ingredients
| Cakes/4 tablespoons dried yeast | 4 | |
| Stock | 4 Cup (64 tbs) (Lukewarm) | |
| Molasses | 1⁄2 Cup (8 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Whole wheat flour | 8 Cup (128 tbs) | |
| Soy flour | 1 Cup (16 tbs) | |
| Wheat germ | 1 Cup (16 tbs) | |
| Milk powder | 1 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Nutritional yeast | 1⁄2 Cup (8 tbs) |
Directions
Blend cake or dried yeast in stock.
Add molasses, oil and 7 cups of whole wheat flour.
Beat 300 strokes or more by hand or in an electric mixer for 10 minutes on low speed.
Combine remaining dry ingredients with last cup of whole wheat flour and add to beaten mixture.
Blend thoroughly.
Set in warm place.
Cover and let rise until double in bulk.
Punch down.
Divide in half and place in 2 oiled loaf pans.
Oil finger tips and smooth tops of loaves.
Bake at 350° F. for 1 hour.
Add molasses, oil and 7 cups of whole wheat flour.
Beat 300 strokes or more by hand or in an electric mixer for 10 minutes on low speed.
Combine remaining dry ingredients with last cup of whole wheat flour and add to beaten mixture.
Blend thoroughly.
Set in warm place.
Cover and let rise until double in bulk.
Punch down.
Divide in half and place in 2 oiled loaf pans.
Oil finger tips and smooth tops of loaves.
Bake at 350° F. for 1 hour.
Chef
