HomeBaked No Knead Light Wheat Loaf

No Knead Light Wheat Loaf

Posted in : Baked, Blogging Marathon, Bread, Flours, Healthy food, International Cusine, Kid Friendly, Leaveners, Maida, Oils, Rice barn, Sandwich, Snack, Sugar, Sweeteners, Tiffin box ideas, Whole wheat, Yeast on by : ArchanaPotdar Tags: , , , , , , , , , , , , , ,

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No Knead Light Wheat Loaf

No Knead Light Wheat Loaf

In the blogging marathon, we believe in challenging out limits and set newer horizons for self and others. So many times we have challenges that double up as themes.

One such challenge was Taming the Yeast, the monster personified. Then Varada of Varada’s Kitchen had set us a challenge of No Knead Light Wheat Loaf.

These days bread making is taking a backseat thanks to the pain I get after kneading the dough and since I want to shape it I am looking down at it.

But this bread I had absolutely no kneading to do and still it was amazingly soft.

Let us get down to the recipe straight away.

No Knead Light Wheat Loaf 2

No Knead Light Wheat Loaf

No Knead Light Wheat Loaf

But this bread I had absolutely no kneading to do and still it was amazingly soft.


  • 2   Cups Maida/All purpose flour
  • 2   Cups Whole wheat flour
  • 3 Tablespoons Sugar
  • 1 ¾   Teaspoons Salt
  • ¾ Teaspoons Instant yeast
  • 2   Cups Water
  • 1 Tablespoon Ice cold water
  • 3 Tablespoon Oil


  • To begin with  sift the flours in a large mixing bowl.
  • Add the sugar, yeast and salt.
  • Add the water and oil.
  • Using a whisk, whisk all the ingredients till they are well mixed. Do not knead.
  •  Apply a few drops of oil on your palm and spread over the top.
  • Cover with plastic wrap and keep aside.
  • Lightly grease with oil a 10 x 5 loaf pan.
  • Meanwhile, let your dough double in volume and then you are ready for the next step.
  • Stir the dough together gently.  You need to fold the dough over itself a few times. To do this push your hand under the dough and pull up the dough all the way to fold over the top.
  • Fold the dough in half, lift it out of the mixing bowl and place it in the loaf pan seam side down.
  • Smooth out and even out the top with oiled hands.
  • Using a sharp knife cut the top of the dough three times to score.
  • Sprinkle half a tablespoon of whole wheat flour over the top.
  • Cover with oiled plastic wrap and let it sit for a couple hours until the dough rises a quarter of an inch over the side of the pan.
  •  Preheat oven to 190°C or 375 F during the last 15 minutes of the rise.
  • Bake the loaf in the center of the oven for about 50-60 minutes. If the top browns too fast tent it with foil.
  • Let the loaf sit in the pan on the counter for 10 minutes.
  • Take it out of the pan and place it out on a cooling rack.
  • Do not slice until it has cooled. Enjoy!


You can mix the flour at night and keep it overnight if your kitchen is cool or in the winter. On hot humid days mix the dough in the morning. It’s so hot here that my dough was ready in 1 ½ hour.


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0 thoughts

  • May 17, 2016 at 12:51 pm

    Wow you surely got that baked so well..such a fantastic loaf Arch!

  • May 17, 2016 at 12:59 pm

    The porosity of bread is tempting me to try it…. Gonna make it soon????

  • May 17, 2016 at 5:15 pm

    Bread look great and even I baked this bread last year.

    • May 20, 2016 at 12:18 am

      How prefect they are, am in love with those slices.

  • May 17, 2016 at 6:24 pm

    That is one beautiful loaf Archana. Looks perfect..

  • May 17, 2016 at 6:32 pm

    It turned out great. Glad you tried and liked it.

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