Easiest No Knead Whole Wheat Bread - No oil, no salt

100% Whole Wheat Bread with just 3 Ingredients. No kneading, just a stetch and fold method to form the gluten in this whole wheat bread. Also, no salt, no sugar, and no oil! This is a simple whole wheat bread recipe that doesn't require kneading, and is very healthy as bread goes. Using 100% whole wheat is the way to add needed fiber to your diet as well as many other nutrients that whole wheat bread has and white bread does not.
Ingredients:
200 grams (1 3/4 cup) Whole Wheat Flour: amzn.to/2UlXPwG
200 grams (3/4 cup) Warm Water
1 Teaspoon Yeast
Some extra water and flour for the folding process may be needed
Plastic Dough Scrapers: amzn.to/3Rr4e1s
Glass Mixing Bowls with Lids: amzn.to/3SsiY1o
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[@abstractbybrian]

With tinnitus in my right ear, the no salt sounds great! I grind my own grains so I’m excited to try this

[@cindystrother7710]

Thank you that you put your RECIPES in the DISCRIPTION BOX AWESOME THANK YOU

[@PlantBasedBistro]

You are so welcome!

[@cindystrother7710]

Love that you explain as you go and show examples thank you so much

[@PlantBasedBistro]

Glad it was helpful!

[@Taai02]

I LOVE your style of videos-very helpful, Tks so much 😊

[@PlantBasedBistro]

Awesome! Glad we can help!

[@gumsloughmead2881]

Brian as I sat here this morning listening to you read Loser and enjoying my good cup of coffee Out of nowhere I thought I'd make your 100% Whole Wheat Bread... It came out beautiful, my wife loves it. I should have double the recipe... Thanks for what you do....

[@PlantBasedBistro]

You are so welcome. Just fyi… if you double it, make two loaves. Larger volumes can have less rise and alter cooking times.

[@gumsloughmead2881]

@@PlantBasedBistro Thanks Will do ..

[@briand1367]

Great,you are the first I have seen not adding salt .

[@vinodrana2775]

Very good… whole wheat bread… really good and healthy too

[@michaelllewellyn525]

I love WW Bread then I used Spelt Flour - I find it is even better - so Wholesome!

[@larider668]

Thanks a million.... It worked for me..... Great recipe 👍👍

[@PlantBasedBistro]

Happy to help!

[@jessica19141]

Thank you for adding old school... appreciated

[@PlantBasedBistro]

You're welcome.

[@moondancer334]

What a great video, so well explained, you don't make things "complicated." Will try making this today, thank you so much!

[@PlantBasedBistro]

Thanks for watching!

[@BluesImprov]

So glad to find your video. . .I have wanted to start baking my own bread, but also want to cut down on sodium. Seemed like every recipe I found included salt. Your recipe and assurance that it doesn't matter if you exclude salt is just what I needed to find. Happy to find you here. . .Thanks!

[@PlantBasedBistro]

Hope you enjoy

[@asloan193]

I made a multigrain roll recipe from King Author the other day I have made it a lot before, but this time I added a little nooch and it definitely made the dough way easier to work.

[@PlantBasedBistro]

Great tip!

[@theoriginaldirtbikejoe7636]

Watching from Belize. Great video. I will give it a try today. Love the background. Do you live in a castle? lol Thanks

[@PlantBasedBistro]

Lol, we wish!

[@wb3ikw]

Tried it, great recipe and method! My crumb came out nice and airy!

[@PlantBasedBistro]

Awesome!

[@shinebrightandbethelight]

Had to come back to make it again because it was so easy and delicious, I've made heaps of KZbin breads and none were better then this one. Edit - subscribed

[@PlantBasedBistro]

Glad you like it!

[@shinebrightandbethelight]

​@@PlantBasedBistrojust realized your plant based from reading your name in your response, fantastic I'm new to the plant based world I'll have to check out some more of your videos.

[@PlantBasedBistro]

@@shinebrightandbethelight welcome! We try to make foods we are used to eating from the "before times" but vegan. In general we strive for a healthy version if possible with more whole foods, less oils, etc. Usually.

[@shinebrightandbethelight]

@@PlantBasedBistro I love that!! that's what I'm aiming for too thanks for the amazing videos

[@tristan7216]

So I just baked this in my toaster oven, it came out pretty decent. The interior bread is a little damp and not as good as storebought sourdough wheat, but it's decent, and the price was like $2 for a half pound of whole wheat flour from the Sprouts bulk bin (don't buy a 5lb bag when you don't know when you'll bake again, I don't think whole wheat flour is shelf stable for too long). I'm lazy so I simplifed the procedure. Mix the flour, warm water, and yeast in a big salad bowl, cover with a pot lid, then 3 or 4 times wait for it to rise, then fold it with a big spoon. After around an hour put cornmeal on parchment on the baking sheet and scrape the dough onto the cornmeal in a loaf, i didn't do any of the stuff he did to the loaf, and get some on top too. Half hour in a pre heated toaster oven, comes out fine. I wonder if a hotter oven would have helped, but toaster only goes to 450. This is lazier than my old recipe which combines whole wheat and white flour about half and half. Sift the flour if you buy from the bulk bin, a little bug crawled out of the pile right after I put 200g into the bowl.

[@PlantBasedBistro]

If it was wet inside, it wasn't cooked thoroughly. Most of the method of bread is in the technique. If you were happy with what you got though, that's what matters 👍

[@swatigodkhindi9085]

Please share the name of your weighing scale. I’m so glad I found your videos… love all your recipes 😊

[@PlantBasedBistro]

amzn.to/3V37wNI

[@bananascanner]

I have seen that some people use vital wheat gluten in whole wheat bread to help with the rise. What is your opinion on that? I love this recipe and will try it this week :-)

[@PlantBasedBistro]

I haven’t tried to be honest, but it would add more gluten so should help with a more open crumb.

[@leelanarinesingh8022]

👌👍

[@Cindyvu05]

How long would this bread last would you able to recommend please

[@PlantBasedBistro]

It's fresh bread, no preservatives. So, a day or two? Freeze it if you need longer.

[@markdlt2989]

Can you put it in a cast iron pot with lid and bake inside?

[@PlantBasedBistro]

Absolutely.

[@PruLifeMel]

Can I put the uncooked dough in the fridge overnight?

[@PlantBasedBistro]

Yup. Just remember it will still rise, just more slowly.

[@elisekrentzel27]

Do you have a transcript jist of the recipe?

[@PlantBasedBistro]

We are a YT channel.... The ingredients and volumes are listed in the description.

[@michaelhatzigeorgiou470]

One thing, that loaf looks too small. Can I dabble it?

[@PlantBasedBistro]

Sure?

[@Greenchrysopsaro]

Whole wheat tastes better I feel

[@ianlindsay5718]

Isn't Kneading just stretching and folding?

[@PlantBasedBistro]

More or less yes.

[@VinceKully]

no salt??

[@PlantBasedBistro]

Nope.

[@saharkhanjadoon5938]

Why not cut the dough in the end to help it rise?

[@PlantBasedBistro]

You can if you want to.

[@saharkhanjadoon5938]

@@PlantBasedBistro does it make a huge difference?

[@CitySteadingBrews]

@@saharkhanjadoon5938 Not really for this type of bread.

[@waynemuehlenbein2281]

This seems like a lot of trouble. I make a perfectly acceptable whole wheat bread by making it exactly like white substituting 65 for 62. I do kneed the heck of it.

[@PlantBasedBistro]

What trouble? It’s quite simple.