Whole wheat, no-knead bread loaf with sesame seeds – swift and delicious


I agree with what most of the food bloggers or kitchen enthusiasts say. Baking bread is therupautic..eating it just out from the oven is even more. 

May  be..just may be the fun involved in creating the bread is because of the living legend in it..the crazy yeast. I don’t even remember how many packets of dry yeasts, I have thrown off in the process of proofing it, in my earlier days.

It’s like living with dogs…once you know them they will be so obedient and loving to you and vice versa. And yeasts fall in line too..once you get to know them..they are amazing…and its very hard to stop loving them in your recipes.


This whole wheat bread is incredibly fluffy, moist and delicate, unless the traditional notion about whole wheat breads…I beg to pardon..they are not at all dense. In this recipe whole wheat creates, nearly similar results of APF bread texture and it also has the incredible nutty flavour, clearly distinguishing it from the store-bought white breads.



Happy healthy baking.



  • 1/2 cup warm water + 1 tbsp of water for brushing
  • 2 tbsp yogurt
  • 2 tbsp vegetable oil
  • 2 tbsp liquid jaggery  or honey
  • 1 tbsp instant yeast
  • 2 tbsp cup dry milk or milk powder
  • 1 tbsp salt
  • 1 1/2 cups whole wheat flour /atta
  • 1 tbsp white and black sesame seeds together

Method – Grease the bread loaf pan. Alternatively you may lay the parchment paper in the loaf pan.

Combine all the ingredients  and beat the mixture at a high-speed for about 3 minutes with the help of an electric mixer. The dough will be very sticky and smooth. Scoop it into the prepared pan.

Cover the pan with a lid or with plastic wrap loosely, and keep it in a warm place. Let it rise for 45-60 minutes, it should just about rise to the rim of the pan. My loaf was perfectly raised in 30 minutes. Climatic conditions play a huge role in this, considering the fact that I live in Mumbai, with hot and humid climate, dough  would rise really well and quick. So the real test of dough rising is the dough hitting the rim of the pan and a little above and not the time.

Brush the water on top of the raised loaf and sprinkle some white and black sesame seeds.

Pre-heat the oven to 175°C or 350°F.

Uncover the bread, and bake it for about 20 minutes. After 20 minutes cover the loaf with an aluminum foil and bake for another 20-25 minutes.  Bread is done when it’s golden brown on top. Remove it from the oven, once cooled turn it on the rack and slice it.

Minimally adopted from http://www.kingarthurflour.com/recipes/no-knead-100-whole-wheat-bread-recipe


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s