No-Knead Masala Bread

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No-Knead Masala Bread is made with whole wheat flour and Indian spices. The base recipe is from Artisan Bread in 5 (ABin5). I made it as a baguette as well as a loaf.

Choose from some more whole wheat breads like no knead olive bread, whole wheat loaf, light bread.

No-Knead Whole Wheat Masala Bread
The simplest bread ready in 5 minutes
No-Knead Whole Wheat Masala Bread
No need to knead the dough

I have been making No-knead whole wheat bread for a long time now from the New Artisan Bread in Five Minutes a Day book. Initially the recipe didn’t turn out as great I expected and after some tweaking I realised that whatever whole wheat flour I use, the water content is not enough, the dough was always too dry.

No-Knead Whole Wheat Masala Bread
Add flavourings of your choice like Indian spices
No-Knead Whole Wheat Masala Bread
Use a sharp bread knife to cut a pattern on the loaf before baking

I assume that the whole wheat flour available in US has different moisture content than Indian variety. Well for a novice like me this reason sounded plausible enough. After few trials and errors, where I adjusted both milk and water quantity little by little, I found that now the bread is reasonably good.

No-Knead Whole Wheat Masala Bread
Shape the dough into a loaf or a free form boule or baguette
No-Knead Whole Wheat Masala Bread
The loaf makes a perfect slice for sandwich

I also experimented by adding some Indian Masala (spices) in the dough while giving it the initial mix. I have shaped the dough differently, once in a loaf pan and the other time as free form baguette.

No-Knead Masala Bread

No-Knead Masala Bread is made with whole wheat flour and Indian spices. The base recipe is from Artisan Bread in 5 (ABin5). I made it as a baguette as well as a loaf.
Prep Time5 mins
Cook Time1 hr
Proofing Time3 hrs 30 mins
Total Time4 hrs 35 mins
Servings: 1 loaf

Ingredients

  • 1 cup water lukewarm
  • 1 cup milk lukewarm
  • ½ tbsp instant yeast
  • 1 tbsp salt
  • ¼ cup honey
  • tbsp olive oil
  • 3⅓ cup whole wheat flour
  • 1 tsp turmeric powder optional
  • 2 tsp cumin seeds optional
  • cup dried fenugreek leaves optional

Instructions

  • Mix the yeast, salt, honey and oil water and milk in a lidded (not airtight) food container. Mix in the remaining dry ingredients (along with Indian spices if you are making masala bread) without kneading. You can use a wooden spoon or a heavy-duty stand mixer. If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  • Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container of dough and use over the next 5 days.
  • On the baking day, grease a loaf pan (8½ X 4½ inch). Using wet hands, scoop out the dough. This dough is pretty sticky, and often it’s easiest to handle with wet hands. Quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball to form an oval loaf. Drop the loaf in the prepared pan.
  • Cover with plastic wrap ad allow to rest for 90 minutes. In the meanwhile pre-heat the oven to 170-180°C. Before baking, flour the top of the loaf and slash, using the tip of a serrated bread knife. Bake for 50 to 60 minutes until deeply browned and firm.
  • Remove from the pan and allow to cool completely before slicing; otherwise you won’t get well-cut sandwich slices. If the loaf sticks, wait 10 minutes and it will steam itself out of the pan.

Notes

  1. You can use dry active yeast, I have used instant as that’s what I am most comfortable using.
  2. I use olive oil in most of my baking, you can use any oil of your choice.
  3. You can also use room temperature water and milk instead of lukewarm.
  4. For making Masala Bread, you can add 1 teaspoon of turmeric powder, 2 teaspoons of cumin seeds and some dried fenugreek leaves (kasuri methi) in step 1.
  5. Recipe adapted from ABin5
  6. Refer book for detailed technique on storing, refrigerating, etc of the dough.
  7. Since I use a microwave/convection oven to bake, I don’t have a broiler tray for steam and hence use alternative method given in the book.
No-Knead Whole Wheat Masala Bread
No-Knead Whole Wheat Masala Bread

Join the Conversation

  1. The Hungry Mum says:

    I love this idea of a spicy bread! How very delish.

  2. Leena Walawalkar says:

    My family loves bread, and this one for sure looks like a must try!

    1. Go for it Leena and do share with me :)

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