I don't buy bread anymore! 4 ingredients and no kneading

This whole wheat bread takes 4 ingredients and about 10 minutes of actual work. No kneading, no mixer, no starter to keep alive. You mix everything in a bowl, do a couple of quick folds while it rests, then shape it and bake. The whole wheat gives it a deeper, nuttier flavor than plain white bread, and the double tray trick traps steam in the oven so you get that crackly bakery crust at home. Ingredients: Water - 1 cup (230 ml) Dry yeast - ½ tsp. (2 g) or fresh yeast - ¾ tsp. (3 g) Flour - bread flour 1¾ cups (220 g) and whole wheat flour ¾ cup (100 g) Salt - 1 tsp. (6 g) That is the whole list. Four pantry staples and a bowl, and you get six crusty wedges that taste like they came from a real bakery. My other awesome channels: Cookie Corner 👉    / @the-cookie-corner   Sweet Bread Recipes 👉    / @sweet-bread-recipes   Tools I Used: Baking pan I used to bake this bread: https://amzn.to/3N8ZPUi (I used two of them, one turned upside down and used as cover) Alternative pan: https://amzn.to/49UyaOo - either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake. https://amzn.to/4gnx6Fb - same as the previous pan. https://amzn.to/4qCUXVM - my favorite bread lame The crust on these comes out thin and crispy, the kind that crackles when you press it. Inside it is soft and airy with an soft crumb that will make your bread dreams come true. The wedge shape means every piece has plenty of crust, and they tear apart easily at the table. Great warm with soft butter, and they hold up well for sandwiches the next day. Instructions: 1. Mix the water, yeast, both flours and salt in a bowl until the flour is incorporated. No kneading needed. 2. Cover and let rest for 30 minutes. 3. With a wet hand, stretch the four sides of the dough and fold them to the center. Lift the dough and slap it back a few times. 4. Cover and let rest for another 30 minutes, then repeat the stretch and fold and the lift and slap. The dough will feel much more elastic. 5. Cover and let rise until doubled in size, usually about 2 hours. 6. Sprinkle flour on the work surface and turn the dough out gently, keeping the bubbles intact. Fold it in half and flatten it into a rectangle. 7. Roll it up tightly, seal the edge by pinching, then roll in the opposite direction to form a tight, smooth ball. 8. Place the ball seam side up in a floured proofing basket (or just a bowl lined with a towel), dust with flour, cover with a towel and let rise for 1 hour, or 2 to 3 hours in the fridge. 9. Turn the dough out onto a floured surface, press down gently, then cut it in half and cut each half into three wedges. 10. Move the wedges to a baking tray, cover with a towel and let rise for 15 minutes while the oven preheats. 11. Sprinkle a few drops of water around the bread for steam, then cover with another tray of the same size. You can also use tin foil to cover the pan. 12. Bake at 430°F (220°C) for 20 minutes, remove the top tray, and bake for 10 more minutes or until you are happy with the color. Tap the bottom of a loaf and listen for that hollow sound, that is how you know it is done. Let me know in the comments what country you are baking from, I love reading them. If this homemade bread recipe helped you out, hit like and subscribe so you do not miss the next one! Disclaimer: As an Amazon Associate, I earn from qualifying purchases. #bread #foodlanguage #recipe