No Knead Italian Whole Wheat Bread
Yield
16 servingsPrep
30 minCook
45 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
yeast, active dry
|
|
1 | cup |
water
warm |
|
1 | teaspoon |
salt
|
|
2 | tablespoons |
vegetable oil
|
|
3 | cups |
whole-wheat flour
|
|
1 | x |
cornmeal
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
yeast, active dry
|
|
237 | ml |
water
warm |
|
5 | ml |
salt
|
|
3E+1 | ml |
vegetable oil
|
|
7.1E+2 | ml |
whole-wheat flour
|
|
1 | x |
cornmeal
|
* |
Directions
In a bowl, dissolve yeast in water.
Add salt and oil.
Beat in flour, 1 cup at a time.
Use your fingers to ensure that the ingredients have been thoroughly mixed.
Bang down the dough on a counter surface.
Shape into a small round bread and place in a 9 inch round pan sprinkled with cornmeal.
Allow to rise until doubled.
Preheat oven to 375℉ (190℃) F and bake for 35 to 45 minutes.