No-Rise Whole Wheat French Bread

No-Rise Whole Wheat French Bread / www.kudoskitchenbyrenee.com

The bones and inspiration for this No-Rise Whole Wheat French Bread recipe comes from my friend Jamie of Life's a Feast. When I saw her post three gorgeous loaves of what she was calling Fast and Fabulous French Bread, I just knew I needed to try it. Naturally, I had to put my own spin to it, so I decided to switch up the flour, add some dried basil to the middle and then add some sesame seeds to the top. I couldn't be happier with the results Thanks, Jamie!

This recipe for No-Rise Homemade French bread is super fast and fabulous (hence Jamie's title), and it comes together quickly in a large mixing bowl with no special equipment... Of course, the dough can also be kneaded in a stand mixer, but why? This bread is the type you whip up at the last minute when you want to impress but you don't have the time or desire to fool with a finicky yeast bread.

No-Rise Whole Wheat French Bread is light, airy and delicious.

No-Rise Whole Wheat French Bread is perfect for when you want homemade bread but don't have 2 hours to spare.

NO-RISE WHOLE WHEAT FRENCH BREAD   {PRINT THIS RECIPE}
Yield: 3 loaves         Prep Time: 15 minutes      Bake Time: 45-50 minutes

1/3 cup warm water
1 tablespoon active dry yeast
1 tablespoon honey
1 tablespoon salt
1 tablespoon butter
1 cup boiling water
1 cup cold water
3 cups all-purpose flour
2 - 3 cups whole wheat flour (I used sprouted wheat flour)
water for brushing
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon toasted sesame seeds

-Preheat oven to 175 degrees. It's the low heat of the oven in the beginning of baking that will take the place of the rise time.
-Prepare a baking sheet by lining it with parchment paper. Set aside.
-In a large bowl, stir together the all-purpose flour and the whole wheat flour. Set aside.
-In a small bowl, dissolve the yeast in the warm water. Stir in the honey and set aside until the mixture becomes foamy.
-Place the salt and butter in a large bowl.
-Pour the boiling water over the butter ans stir until the butter melts.
-Pour in the cold water and then stir in the foamy yeast mixture.
-Gradually stir in enough the flour mixture (approximately 5 cups) to the yeast mixture, using a wooden spoon, until the dough is soft and supple.
-Turn the dough out onto a lightly floured surface and hand knead in enough of the remaining flour until the dough is no longer sticky and is smooth and elastic.
-Allow the dough to rest for 5 minutes.
-Divide the dough into 3
equal portions and then roll each portion into a rough rectangle shape (no need for perfection here).
-Brush the rolled dough lightly with water and then sprinkle lightly with the basil and garlic powder.
-Roll the dough lengthwise and tuck the ends underneath.
-Carefully transfer the prepared loaf to the parchment lined baking sheet and repeat the same process with the remaining dough.
-Using a sharp paring knife, carefully slash the tops of each loaf.
-In a small bowl, stir together the egg and a tablespoon of water.
-Brush the egg and water over each loaf and sprinkle with sesame seeds.
-Bake in a preheated 175 degree oven for 15 minutes.
-After 15 minutes, increase the oven temperature to 400 degrees and bake for an additional 15-20 minutes.
-Turn the oven temperature to 350 degrees and bake the loaves for another 15-20 minutes or until the tops are golden and the loaves sound hallow when tapped.
-Remove them to a wire baking rack and cool completely, or as long as you can wait before you have to slice them open and slather them with butter :)

As always, here are a few step-by-step photos that will hopefully help you better understand the process. However, if you have any questions for me, please leave them for me in the comment section. I'll be happy to answer any and all questions as soon as possible.
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In a small bowl, dissolve the yeast in the warm water. Add the honey and set aside until the mixture gets foamy. Add the butter and salt into a large bowl and pour the boiling water in. Stir until the butter melts and then add in the cold water.



After all the water has been added to the bowl, stir in the foamy yeast mixture. In another large bowl, whisk together the flours. Using a wooden spoon, gradually stir in all but ½ - 1 cup of flour to the yeast mixture. Stir together until the dough is sticky and yet soft and supple.




Add more flour if the dough seems to wet (like mine did). A lot will depend on the amount of the humidity in the air where you are on baking day.


Turn the dough out onto a lightly floured surface and knead in additional flour by hand until the dough becomes smooth and elastic.



Divide the dough into three equal portions. Roll each portion out into a rectangle shape. Lightly brush the rolled dough with a little water. Sprinkle with dried basil and garlic powder. Roll the dough lengthwise and tuck under the edges.




Transfer the loaves to a parchment lined baking sheet. Use a sharp paring knife to slash the tops of each loaf. Brush each loaf with the egg wash and sprinkle with sesame seeds.




Bake the loaves in a low 175 degree oven for 15 minutes. This will take the place of your first rise.


Increase the oven temperature to 400 degrees and bake for an additional 15-20 minutes. This will take the place of the second rise.


Decrease the oven temperature to 350 and bake for an additional 15 minutes or until the bread is a lovely golden brown and sounds hallow when tapped. Remove the bread to a cooling rack and cool completely.

No-Rise Whole Wheat French Bread is loaded with dried basil and garlic.

Slice and serve. You're going to love this one!!! The basil and garlic are mild but definitely noticeable and the interior crumb of this bread is deliciously light and airy.

No-Rise Whole Wheat French Bread is perfect for when you want to impress but don't have a lot of time on your hands.

No-Rise Whole Wheat French Bread has a wonderful texture, flavor and is super easy if you're new to baking homemade bread.

There, that yeast bread wasn't too scary now was it?

Speaking of scary...I know it's early but a lot of people are already planning for Halloween. Now that's scary!!!

Haunted Graveyard painted alcohol bottle and wine glass / www.kudoskitchenbyrenee.wazala.com
If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop. Custom orders are always welcome and I can work from any photo or idea you send my way.
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!

Thanks for stopping by to visit. I sincerely hope you've enjoyed your stay.
Until we eat again,

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