I do not buy bread in London. Not anymore.

In the past I had a beautiful relationship with store bought breads. Then I discovered that those cute, perfectly sliced loaves were a scam. Honestly, how can one classify them as bread when they contain stuff like fructose corn syrup, mono-dyglicerides and dextrose?

The only way to get over the disappointment was: 1) to start baking my own whole wheat bread; 2) to make the entire bread making process as simple as possible.

Et voila’: a low fuss bread loaf I made from the best whole wheat flour I found in Waitrose mixed with other 3 ingredients (4 if you count water). 100% whole wheat flour is the secret for a loaf full of nutrients and fiber, a bread that turned my biggest “food disappointment” into a successful moment of craftiness that I am now proud about :).

Do you bake your own bread?

What’s your biggest “food disappointment”?

Print Recipe No Knead Whole Wheat Bread (4 ingredients only) Ingredients 2 cups warm water

2 Tablespoons maple syrup or honey

2 teaspoons active dry yeast

3 ½ cups whole wheat flour

1 teaspoon salt Instructions Mix together the warm water, maple syrup and yeast. In a small mixing bowl. Let it sit for about 15 minutes so the yeast activates (be patient! this step is important).

In a large mixing bowl, whisk together the whole wheat flour and salt.

Add the water/yeast mix to the bowl containing the dry ingredients and mix with a wooden spoon for 2 minute. Cover the bowl with a wet towel and let it rise about 2 hours.

Preheat your oven to 180 C. Transfer the dough in the loaf tin and bake about 30 minutes.