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Slow Rise No Knead Whole Wheat Bread takes 15 minutes to prepare.

Slow Rise No Knead Whole Wheat Bread takes 35 minutes to cook.

Slow Rise No Knead Whole Wheat Bread makes 12 servings.

The ingredients for Slow Rise No Knead Whole Wheat Bread are:

4 cups Whole Wheat Flour
2 1/2 Tbsp Splenda
1/8 tsp yeast
1 1.2 tsp salt
3 Tbsp unsalted butter, melted
2 cups water

1 tsp melted unsalted butter for for rise and top

Here is how you make Slow Rise No Knead Whole Wheat Bread:

The day before baking, mix together the flour, splenda, yeast and salt. Add melted butter and water, mix well. The dough may be stiff. Scrape down the sides of the bowl, drizzle 1/2 tsp of melted butter over bread and bowl, cover and let rise at room temperature 12-18 hours. Vigorously stir down the bread. Generously spray a 9X5 pan with non-stick spray. Turn the bread into the pan, spread 1/2 tsp melted butter over it, covering the whole surface. Put loaf in large zip bag, let rise until even with the top of the pan (45 - 75 minutes.) Start oven at 425*. Remove gently from bag and let it continue to rise until 1/4" over the top of the pan. Place in the center of the oven and bake 25-35 minutes, until golden brown and the bread sounds hollow when thumped. Transfer to a wire rack, remove from pan, and let cool before cutting.Cut into 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user KNITSNSPINS.

The nutritional information for Slow Rise No Knead Whole Wheat Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 167.0

• Total Fat: 4.0 g
• Cholesterol: 8.7 mg
• Sodium: 296.1 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 4.9 g
• Protein: 5.5 g