Name: No-Knead Whole Wheat Bread with Sorghum Flour Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 5 h 35 min
Yield: 12
Cuisine: American
Ingredients: ⅛ oz active dry yeast; 1½ cups lukewarm water; 2 cups whole wheat flour; 1½ cups sorghum flour; ½ tsp salt; 2 tbsp whole wheat flour

In this recipe, we will venture into the world of whole grains and unique flours with a no-knead whole wheat bread that incorporates sorghum flour. Known for its distinct flavor and high nutritional benefits, this bread recipe is easy to prepare and perfect for beginners, no need for any expensive machines or intensive kneading.

Photos of No-Knead Whole Wheat Bread with Sorghum Flour Recipe

While whole wheat flour is common in many households, Sorghum flour might not be as familiar. It is a gluten-free, ancient grain that is high in fiber and packed with nutrients. It can be found in most health food stores or online. If you're planning a trip to the supermarket, make sure to check the 'free-from' or 'whole grain' sections to find this versatile flour.

No-Knead Whole Wheat Bread Ingredients with Sorghum Flour

Active dry yeast: This is the leavening agent that allows the bread to rise. It can be found in individual packets or jars in the baking aisle.

Whole wheat flour: A type of flour made from ground whole grain wheat. It gives the bread a slightly nutty flavor and robust texture.

Sorghum flour: This gluten-free flour is made from ground sorghum grain. It has a mild, sweet flavor and is high in fiber.

Salt: Enhances the flavor of the bread and regulates yeast fermentation.

Lukewarm water: Used to activate the yeast. The water should be warm to the touch, but not hot.

One reader, Frasier Mosley says:

This no-knead whole wheat bread with sorghum flour recipe is a game-changer! The bread turned out beautifully crusty on the outside and soft on the inside. The sorghum flour added a delightful nutty flavor. It's a simple recipe that yields fantastic results. I'm definitely making this again!

Frasier Mosley

Techniques for Making No-Knead Bread

Dissolve yeast in lukewarm water: In a small bowl, combine the active dry yeast with lukewarm water and let it stand for about 5 minutes, or until it becomes bubbly.

Mix flours and salt: Combine the whole wheat flour, sorghum flour, and salt in a large plastic container with a lid.

Stir in the yeast mixture: Using a wooden spoon, stir the yeast mixture into the flours, adding more water if the dough is not evenly moistened.

Let the dough rise: Cover the container with a lid and let the dough rise in a warm, draft-free place for 2 hours, or until its volume doubles.

Knead and shape the dough: Dust a cutting board with whole wheat flour, then turn the dough out onto the board and briefly knead it with your hands. Shape it into a round loaf.

Prepare for the final rise: Sprinkle the remaining whole wheat flour over a clean dish towel placed in a bowl. Place the dough in the bowl and cover it with the ends of the dish towel. Let it rise for about 1½ hours or until it has nearly doubled in volume.

Preheat the oven and the Dutch oven: Preheat the oven to 450°F (230°C) after the dough has been rising for 45 minutes. Place a lidded Dutch oven inside the oven.

Bake the bread: After 25 minutes, remove the hot Dutch oven from the oven using oven mitts. Carefully place the dough inside the Dutch oven using floured hands and cover it with the hot lid. Bake the bread covered in the preheated oven for 30 minutes.

Finish baking: Remove the lid and continue baking for about 10 minutes, or until the top is golden brown. Lift the bread out of the Dutch oven using oven mitts and tap the bottom; if it sounds hollow, the bread is done.

Cool the bread: Let the bread cool for at least 1 hour on a wire rack.

How To Make No-Knead Whole Wheat Bread with Sorghum Flour

This whole wheat bread recipe doesn’t require any kneading. Learn how to make your own artisanal bread with a combination of wheat and sorghum flour.

Preparation: 20 minutes

Cooking: 40 minutes

Rise and Cool Time: 4 hours 35 minutes

Total: 5 hours 35 minutes

Serves:

Ingredients

⅛ozactive dry yeast
1½cupslukewarm wateror more as needed
2cupswhole wheat flour
1½cupssorghum flour
½tspsalt
2tbspwhole wheat flourdivided

Instructions

Dissolve yeast in 1½ cups lukewarm water in a small bowl. Let stand for about 5 minutes, or until bubbly.
Mix 2 cups whole wheat flour, sorghum flour, and salt in a large plastic container with a lid.
Stir in the yeast mixture with a wooden spoon, adding more water if the dough is not evenly moistened.
Cover with a lid and let rise in a warm, draft-free place for 2 hours, or until its volume doubles.
Dust a cutting board with 1 tablespoon of whole wheat flour. Turn the dough out onto the board and briefly knead with your hands. Shape into a round loaf.
Sprinkle remaining 1 tablespoon flour over a clean dish towel; place in a bowl.
Place dough in the bowl and cover with the ends of the dishtowel; let rise for about 1½ hours or until it has nearly doubled in volume
Preheat oven to 450 degrees F (230 degrees C) after the dough has been rising for 45 minutes.
After 25 minutes, place a lidded Dutch oven inside.
Remove hot Dutch oven from the oven using oven mitts. Using floured hands, place dough inside carefully. Cover with the hot lid.
Bake bread covered in the preheated oven for 30 minutes.
Remove the lid and continue baking for about 10 minutes, or until the top is golden brown. Lift bread out of the Dutch oven using oven mitts and tap the bottom; if it sounds hollow, bread is done.
Let cool for at least 1 hour on a wire rack.

Nutrition

Calories: 145.06kcal
Fat: 0.80g
Saturated Fat: 0.16g
Trans Fat: 0.00g
Monounsaturated Fat: 0.15g
Polyunsaturated Fat: 0.34g
Carbohydrates: 30.88g
Fiber: 2.74g
Sugar: 0.09g
Protein: 4.84g
Sodium: 98.86mg
Calcium: 9.47mg
Potassium: 109.16mg
Iron: 0.97mg
Vitamin C: 0.12mg

Crucial Technique for Achieving the Perfect Texture

When working with sorghum flour, it's important to remember that it absorbs more liquid than other flours. So, if your dough seems too dry, don't hesitate to add a little more water. Also, when letting your dough rise, try to find the warmest spot in your kitchen. Yeast loves warmth and will rise faster and better in a warm environment. Lastly, when baking your bread, remember to preheat your Dutch oven before placing your dough inside. This will ensure a nice, crispy crust on your bread.

Time-Saving Tips for Making This Bread Recipe

Prepare the ingredients: Gather all the necessary ingredients and measure them out in advance to streamline the cooking process.

Use a food processor: Utilize a food processor to quickly mix and knead the dough, saving time and effort.

Preheat the oven early: Preheat the oven at the beginning of the recipe to ensure it's ready when the bread is prepared for baking.

Batch preparation: Consider making a double batch and freezing the extra loaves for future use, maximizing your time and effort.

Plan ahead: Schedule your bread-making process during a time when you can attend to the rising and baking without interruptions.

Invest in a proofing basket: Using a proofing basket can help the dough rise more efficiently, saving time and ensuring a better texture.

Utilize a stand mixer: If available, use a stand mixer with a dough hook attachment to knead the dough, saving time and effort.

Substitute Ingredients For No-Knead Whole Wheat Bread with Sorghum Flour Recipe

active dry yeast - Substitute with instant yeast: Instant yeast can be used as a substitute for active dry yeast in a 1:1 ratio. However, it does not need to be dissolved in water before using, making it more convenient.
whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and can be used as a 1:1 substitute for whole wheat flour in most recipes.
sorghum flour - Substitute with brown rice flour: Brown rice flour can be used as a substitute for sorghum flour, providing a similar texture and flavor to the final product.
lukewarm water - Substitute with room temperature water: Room temperature water can be used as a substitute for lukewarm water in bread recipes, as it will still activate the yeast and allow the dough to rise.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, adding a slightly different flavor profile to the bread.

Essential Tools for Making Whole Wheat Bread with Sorghum Flour

Active dry yeast: A type of yeast that needs to be dissolved in liquid before using, commonly used in bread making.
Small bowl: Used for dissolving the yeast and holding small amounts of ingredients.
Large plastic container with a lid: Used for mixing and fermenting the bread dough.
Wooden spoon: Used for stirring and mixing the dough.
Cutting board: Used for shaping and kneading the dough.
Clean dish towel: Used for covering the dough during the rising process.
Bowl: Used for holding the dish towel-covered dough during the rising process.
Lidded dutch oven: Used for baking the bread, creating a steamy environment for a crispy crust.
Oven mitts: Used for handling hot cookware safely.
Wire rack: Used for cooling the baked bread.

Storing and Freezing Homemade Whole Wheat Bread

Allow the bread to cool completely on a wire rack before storing or freezing. This will prevent moisture from building up and making the bread soggy.
To store the bread at room temperature, place it in a plastic bag or bread box. It will keep for up to 3 days.
For longer storage, wrap the cooled bread tightly in plastic wrap, then place it in a freezer bag or airtight container. Label the bag or container with the date and type of bread.
When freezing, it's best to slice the bread before wrapping and freezing. This way, you can easily remove the desired number of slices without having to thaw the entire loaf.
Frozen bread will maintain its quality for up to 3 months.
To thaw frozen bread, remove it from the freezer and let it thaw at room temperature for a few hours. You can also thaw slices in the microwave for a few seconds.
To refresh the bread and restore its crispy crust, place the thawed loaf or slices in a preheated 350°F (175°C) oven for 5-10 minutes.
If you prefer softer crust, wrap the thawed bread in foil before reheating in the oven.
Avoid refrigerating the bread, as it can dry out and become stale more quickly in the fridge.

How To Reheat Leftover Bread

To reheat leftover no-knead whole wheat bread with sorghum flour, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil and place it directly on the oven rack. Bake for 10-15 minutes, or until the bread is heated through and the crust is crispy. This method helps to restore the bread's texture and freshness.
Another option is to use a toaster oven. Slice the bread to your desired thickness and place the slices directly on the toaster oven rack. Toast for 3-5 minutes, or until the bread is heated through and lightly crispy on the outside. This method is quick and convenient, especially if you only need a few slices.
For a softer reheated bread, wrap the loaf or slices in a damp paper towel and microwave on high for 15-20 seconds. The moisture from the paper towel will help to soften the bread without making it soggy. Be careful not to overheat the bread, as it can become tough or rubbery.
If you have a bit more time, you can also reheat the bread in a skillet or on a griddle. Melt a small amount of butter in the skillet over medium heat. Add the bread slices and cook for 1-2 minutes on each side, or until they are golden brown and heated through. This method adds a delicious buttery flavor to the bread.
For a crispy crust and soft interior, sprinkle a few drops of water on the bread before reheating it in the oven. The water will create steam, which helps to soften the inside of the bread while the oven's heat crisps up the crust. Bake at 350°F (175°C) for 5-10 minutes, or until the bread is heated to your liking.

Interesting Fact About Sorghum Flour

The whole wheat flour and sorghum flour in this recipe provide a good source of fiber, which can aid in digestion and help maintain a healthy gut. Fiber also helps regulate blood sugar levels and can contribute to a feeling of fullness, making it a great addition to a balanced diet.

Is Making No-Knead Whole Wheat Bread at Home Cost-Effective?

This no-knead whole wheat bread with sorghum flour recipe is quite cost-effective for a household. The main ingredients, whole wheat flour and sorghum flour, are affordable and readily available. The recipe yields a substantial loaf, making it suitable for a family of four. The estimated cost for a household of four people is approximately $5, considering the minimal use of ingredients and the ability to make a large loaf that can last for several days. Overall Verdict: 9/10.

Is This Whole Wheat Bread Recipe Healthy?

This no-knead whole wheat bread recipe is relatively healthy due to its use of whole wheat and sorghum flours, which are rich in fiber, vitamins, and minerals. The recipe is also low in fat and sugar, making it a nutritious choice for those looking to maintain a balanced diet. However, there are a few areas where the recipe could be improved to boost its health benefits:

Consider reducing the amount of salt used in the recipe to lower the sodium content. You can start by cutting the salt in half and adjusting to taste.
Experiment with adding other nutrient-dense ingredients such as seeds (e.g., chia, flax, or sunflower) or nuts to increase the bread's protein, healthy fat, and fiber content.
You can also try incorporating other whole grain flours, such as oat or quinoa, to diversify the nutrient profile of the bread.
To make the bread more digestible and increase the bioavailability of its nutrients, consider soaking the whole wheat flour overnight in water with a tablespoon of an acidic medium like yogurt, buttermilk, or lemon juice before incorporating it into the recipe.

By making these adjustments, you can enhance the already healthy aspects of this no-knead whole wheat bread recipe, creating a more nutrient-dense and wholesome loaf that supports overall well-being.

Editor's Opinion on This Whole Wheat Sorghum Bread Recipe

This no-knead whole wheat bread with sorghum flour recipe is a delightful and wholesome option for those seeking a hearty, flavorful bread. The combination of whole wheat and sorghum flour creates a unique nutty flavor and a satisfying texture. The simple preparation method makes it accessible for home bakers, and the result is a beautifully crusty loaf with a soft, chewy interior. The use of a lidded Dutch oven for baking ensures a perfect crust and a well-developed flavor. This bread is a wonderful addition to any meal and is sure to impress with its rustic charm and delicious taste.

Enhance Your No-Knead Whole Wheat Bread with Sorghum Flour Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish by adding roasted garlic to your mashed potatoes. The rich and savory flavor will complement the hearty whole wheat bread perfectly.

Grilled Vegetable Skewers: Serve up a colorful and nutritious side dish of grilled vegetable skewers. The smoky charred flavors of the vegetables will add a delicious contrast to the nutty sorghum flour bread.

Honey Glazed Carrots: Enhance the sweetness of the whole wheat bread by serving it with honey glazed carrots. The natural sweetness of the carrots will provide a delightful balance to the earthy flavors of the bread.

Similar Bread Recipes to Try

Roasted Vegetable Quinoa Salad: This hearty salad is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and nutritious meal.

Braised Beef Short Ribs: Tender, fall-off-the-bone beef short ribs braised in a rich and flavorful sauce, perfect for a comforting and indulgent dinner.

Mango Coconut Chia Pudding: A refreshing and tropical dessert made with creamy coconut milk, sweet mango, and nutritious chia seeds, perfect for a light and healthy treat.

Appetizer and Dessert Ideas to Serve with No-Knead Whole Wheat Bread

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: Impress your guests with these elegant Caprese skewers, featuring fresh mozzarella, juicy cherry tomatoes, and fragrant basil, drizzled with a balsamic glaze. A refreshing and colorful starter for any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this No-Knead Whole Wheat Bread with Sorghum Flour Recipe:

This recipe for no-knead whole wheat bread with sorghum flour is a testament to the art of bread-making. The combination of whole wheat flour and sorghum flour creates a unique and wholesome flavor profile, while the no-knead method simplifies the bread-making process. The use of active dry yeast ensures a light and airy texture, and the step-by-step instructions guarantee success. Trust in the natural fermentation process and the simplicity of the ingredients, and you'll be rewarded with a delicious, homemade loaf that's perfect for any occasion.

Have you tried this No-Knead Whole Wheat Bread with Sorghum Flour Recipe? Let us know how it turned out and share your experience in the Baking and Desserts forum section.

FAQ:

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, keep in mind that the texture and flavor of the bread may vary slightly.

Can I use a different type of flour instead of sorghum flour?

Absolutely! You can experiment with different types of flour such as spelt flour, oat flour, or even a gluten-free flour blend. Just keep in mind that the flavor and texture of the bread may change accordingly.

Can I add nuts or seeds to the bread dough?

Of course! Adding nuts or seeds can enhance the flavor and nutritional value of the bread. Feel free to mix in your favorite nuts or seeds during the initial mixing stage of the dough.

Can I bake the bread in a regular loaf pan instead of a dutch oven?

Yes, you can bake the bread in a regular loaf pan if you don't have a dutch oven. Just make sure to preheat the loaf pan before adding the dough and adjust the baking time accordingly.

Can I freeze the bread after baking?

Absolutely! Once the bread has completely cooled, you can wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It should keep well for up to 3 months. When ready to enjoy, simply thaw it at room temperature or reheat it in the oven for a freshly baked taste.