No-Knead Wheat Bread

I think it's been a little while since I wrote anything about making bread. This is by far one of my favorite ways to spend a day, with soft warm bread by the end. While looking to try a no-knead recipe, I stumbled upon this one from Betty Crocker. It turned out fantastic! Much lighter than my other whole wheat breads. Sometimes I really like a not-so-dense sandwich bread and this fits the bill. Later in the week I had hummus and fresh mozzarella sandwiches for lunch, yum!

No-Knead Wheat Bread

2 c whole wheat flour
1/2 c sugar (or 1/4 c honey)
1 tsp salt
2 pkg regular active dry yeast
1 c warm water (~120F)
3 eggs
2-2 1/2 c all-purpose flour

In a large bowl, mix the whole wheat flour, sugar, salt, and yeast. Add the water, butter, and eggs; beat with an electric mixer on low speed for 1 minute to moisten ingredients. Beat on medium for 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Once you're ready to work with the dough, grease a large cookie sheet or loaf pan. If making free form loaves (on the cookies sheet) divide dough in half. If you're using the loaf pan, don't divide, shape all dough to fit pan.

With floured hands, shape the dough into a smooth ball by stretching the dough over the surface and around to the bottom on all sides. Pinch the bottom to seal and place on cookie sheet. cover lightly and let rise in a warm place for 1.5 hours or until doubled in size.

Preheat the over to 375F. Uncover dough and carefully slash a pattern on the top of each loaf with a serrated knife. Bake 20-25 minutes or until loaves are golden brown. Cool on a cooling rack.