Ok, game over. Blendtec = magic! Yep, I really think so.
As everyone within tweeting range already knows, I’ve been on a quest for a great, VEGAN, 100% whole wheat, no-knead bread recipe! Well, I think I’ve found it.
About a week ago I accidentally stumbled upon this Blendtec video showing how to make a whole wheat bread. I was skeptical for several reasons:
- Is it really vegan or can it be easily made vegan (using a sub for honey)?
- Does it use a bunch of fancy ingredients I don’t have (like potato water at the ready, honestly, who keeps that around)?
- I don’t have to knead anything, right?
- And…in a blender? Fo shizzle? (KitchenAid, eat your artichoke heart out ;-)
So, yeah, this is waaaaay easy. EVEN easier than doing the no-knead route where you sorta just fold over the dough and leave it. This was faster and easier and my Blendtec did all the work. The weirdest ingredients I needed were orange juice in place of the lemon juice the recipe calls for and gluten flour. Both are items this good big vegan has on hand most of the time.
Below are photos of what the dough looks like after it pulls away from the Wildside jar on the Blendtec along with several rising shots. I think it’s important to note that not once did I have to scrape down the sides of the carafe because the Blendtec blade somehow pulled the whole thing together very succinctly. I only used a rubber spatula to help pull the risen dough out of the jar when I needed to dump it.
Below is the actual Blendtec recipe with my two revisions noted.
And BTW, if you’re in the market for a Blendtec, here’s the model I bought and use daily.
WildSide Whole Wheat Bread (from Blendtec)
- 1¼ cup warm water
- 1 Tbsp dry active yeast
- 2 Tbsp honey (I used Bee-Free Honee which worked great, other liquid sweeteners should also work)
- 1 tsp kosher salt
- 1 Tbsp fresh lemon juice (I only had oranges on hand)
- 1½ Tbsp oil
- 3 Tbsp vital wheat gluten
- 3 cups whole wheat flour, divided (I used King Arthur white whole wheat)
Add water, yeast and honey to pitcher and secure lid. Press “Pulse” 2 times. Allow the yeast to proof (in the jar) for 5-10 minutes. Preheat oven to 350ºF. Add kosher salt, lemon juice, oil and gluten to pitcher and secure lid. Press “Pulse” 2 times. Add 1/3 of flour to pitcher and secure lid. Press “Pulse” 1 time. Add another 1/3 of flour and secure lid. Press “Pulse” 3-5 times. Add the last 1/3 of flour and secure lid. Press “Pulse” 8-10 times until all flour is incorporated and dough ball forms.
Allow dough to rest in pitcher for 10-15 minutes. Dump dough ball onto oiled surface and shape loaf. Place shaped loaf seam side down into 9″x5″ greased, loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pan by approximately one inch. Bake for approximately 22-25 minutes or until done. Remove bread from pan and allow it to cool on a wire rack before slicing.
One last note: Blendtec has instructions for grinding your own flour from wheat berries, which I could have done if I had wheat berries. Just sayin’.
Now if only I could stop eating this awesome bread! I think I’ll have to make a second loaf tomorrow. Fo shizzle ;-P
March 4, 2012 at 9:33 pm
As someone who seriously could live on bread alone, this looks SO good. I want to get in my car and drive 3.5 hours to your house so I can eat some.
March 4, 2012 at 11:06 pm
And I can’t believe it was actually easier than a no-knead bread. Lightning fast too. And soooo soft! Even the whole wheat I’ve bought from the store isn’t this soft.
March 6, 2012 at 5:05 pm
I’m personally a fan of HARRRR thick bread, so this makes me less envious, lol! BTW, my mom has always saved water from potatoes (and other veggies) in glass jars and then uses it for other recipes needing water.
March 10, 2012 at 4:56 pm
yeah, I do like the hard crusty breads too and am trying to figure out how to modify the process so I can use the pre-heated casserole with lid to get a hard crusty bread. But the 2nd rise is IN the loaf pan.
March 7, 2012 at 4:53 pm
Baked awesomeness!!! Fantastic! I’m a big fan of baking bread and add all kinds of weird spices and seeds to mine. Sometimes though that beautiful straight-forward flavor and texture of a pure wheat bread is all ya need. Tear it up and break out the soup!
March 10, 2012 at 10:31 am
Holy crepe. That sounds exciting.
We’ve been looking for a blender – like a REALLY good blender… this sounds perfect. (plus that bread looks great!)
March 10, 2012 at 4:55 pm
I continue to be amazed by my Blendtec! I can’t believe that have actually made two loaves of bread with it now. Not to mention all the nut butters. I love the special Twister jar they sell for super thick things like nut butters. It really does work. I’ll have to do a post on the peanut, hazelnut and pistachio butters I’ve been making!
June 20, 2012 at 10:05 am
I have made many Loaves of dough in my Blendtec Blender. Glad to see one that starts with white whole Wheat and Vital Wheat gluten, as that’s what I use and am always adjusting proportions trying to get the right mix. Yours calls for more rising than the recipe I found in the original Blendtec cookbook. I am going to try your version…Thanks
July 2, 2012 at 3:38 pm
Question – I just bought my blendtec, and I only have the four-side jar, not the wild-side one. Will this recipe work in the four-side jar?
July 5, 2012 at 5:38 pm
I really have no idea. The worst that could happen is that you try it, it doesn’t work or gets stuck and you have to dump out the dough and knead by hand. The video I linked to in this post is from Blendtec and they show using the Wildside jar. If you give this a go with the regular jar, please post the results. I’m sure there are lots of Blendtec owners who would love to know.
August 24, 2012 at 4:24 pm
I tried this recipe with the Blendtec four-side jar and it did not work out. It really strained the motor and it wouldn’t mix. Use the wild-side jar if you want to follow the recipe and not kill your blendtec. Though even with kneading the bread by hand, the bread turned out tasting great!
August 24, 2012 at 10:10 pm
Thanks Josh for posting the results using the four-side jar. I too was wondering about this. But since I only have the wild-side, I had no idea what would happen.
September 20, 2012 at 6:25 am
Hi. This is great! I want to know your experience with regards to cleaning the jar? Did you have problems cleaning up the blade? Thanks!
September 20, 2012 at 5:06 pm
Bread dough is naturally sticky and while it does prefer to stick to the blade, it’s easy to scrape out the wee bits with a wooden spoon. Then to clean, I rinse it in hot water, then put a couple cups of water and drops of soap in the jar and let the blender give it a whirl. I do this after all foods as instructed by the manual. Works like a charm, even with nut butters.