No Knead Light Wheat Sandwich Bread

This no-knead light wheat sandwich bread has a super soft crumb, and it's perfect for sandwiches and toast.

This no-knead bran encrusted light wheat sandwich bread is both hearty and light at the same time. It's a versatile bread, with a light crumb and a "crusty" crust.

This no-knead light wheat sandwich bread is so easy to make. It might be a little intimidating to shape for someone who is not used to high hydration (ratio of water to flour) dough, but it is very forgiving. Just be sure to oil your hands and dough scraper so that the wet dough doesn't stick (too much).

How to Make this No Knead Light Wheat Sandwich Bread:

First, you quickly mix all of the ingredients in a large bowl and immediately cover the bowl with a lid or plastic wrap and place it in the refrigerator for 12 to 18 hours. This cold fermentation really helps the dough develop flavor. 

Next, you fold the dough over itself to roughly shape it into a loaf. The dough is fairly gelatinous once it has risen, so it is difficult to shape into a loaf in the traditional way. You kind of have to fold it over itself in the bowl and then flip it over into the bread pan.

The second time I made this bread, I turned the dough out onto an oiled surface and roughly shaped a loaf. I had to use two oiled dough scrapers to lift it and plop it into the pan. Fortunately, the dough is very forgiving. 

You now have the option of letting the loaf rise at room temperature for about 2 hours, or refrigerate it again for up to 24 hours. 

I let my loaf rise at room temperature and it rose faster than expected, so keep an eye on it (it also rose quite a bit more while baking).

Finally, sprinkle the dough with bran and bake the bread in a 375 degree oven.

I originally posted this bread in June, 2014. I've updated the post with new photos, a printable recipe card, and more tips for success. The photo below is from the original post. As you can see, the results are pretty consistent!

Be sure to keep an eye on the bread as it is baking. If it seems to be getting too brown, tent it loosely with foil so that it doesn't burn on top.

This is an amazing and versatile loaf.

I have at least 15 bread recipes on my recipe index that begin with "no knead." I'm sure there are more no knead bread recipes that just don't include "no knead" in the title. It's a very cool method.

Five Favorite No Knead Bread Recipes:

• Basic No Knead Bread
• No Knead Ciabatta
• No Knead English Muffins
• No Knead Sourdough Bread
• No Knead San Francisco Style Sourdough Bread

No Knead Light Wheat Sandwich Bread

Yield: 1 loaf

Author: Karen Kerr

This no-knead light wheat sandwich bread has a super soft crumb, and it's perfect for sandwiches and toast.

ingredients:

• 15 ounces (3 cups) unbleached all purpose flour
• 5 ounces (1 cup) whole wheat flour
• 3 tablespoons sugar
• 1 3/4 teaspoon salt
• 3/4 teaspoon instant yeast
• 2 cups plus 1 tablespoon ice water
• 3 tablespoons vegetable oil
• 1 to 2 tablespoons of wheat bran

instructions:

How to cook No Knead Light Wheat Sandwich Bread

1. The night before baking day, in a large bowl, mix the dry ingredients with a whisk.
2. Measure the water, stir in the oil, and pour the mixture over the dry ingredients.
3. Stir the ingredients together with a large spoon or dough whisk until it is thoroughly mixed.
4. Spray the top of the dough with spray oil, and cover the bowl with plastic wrap.
5. Let rise for 12 to 18 hours.
6. Spray a 9 x 5 inch or 10 x 5 inch bread pan with spray oil.
7. Stir the risen dough vigorously.
8. With an oiled scraper or spatula, with the dough still in the bowl, fold the dough over itself for form a loaf. I did a couple of folds on each side to develop tension.
9. Invert the dough, seam side down, into the loaf pan. If it's uneven, use an oiled spatula to distribute the dough. Spray the top with spray oil and sprinkle it evenly with wheat bran. 
10. Cover lightly with oiled plastic wrap and let rise until it crests over the top of the pan by 1/4 inch and doubles in size, about 1 to 2 1/2 hours depending on the temperature of the room.
11. Preheat the oven to 375 degrees F.
12. Bake the loaf in the center of the oven for 60 or 70 minutes, until the interior reaches 208 to 210 degrees F on an instant read thermometer. Tent loosely with foil if the top is getting too brown.
13. Cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool completely on the wire rack.

https://www.karenskitchenstories.com/2014/06/no-knead-light-wheat-sandwich-bread.html

Karen's Kitchen Stories

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I found the original recipe in the book Kneadlessly Simple by Nancy Baggett (who also wrote two of the best cookie books out there, and an amazing dessert book by the way). In the book, the author calls for adding more flour to make sure you have a very stiff dough. I skipped that step and stuck with the original quantities in the recipe, and ended up with a light, soft, and airy crumb. However, if your environment is super humid, you might need to add a bit more flour.