Small Whole Wheat Loaf for Mini Toasts


Made a small elongated load of bread so that I could slice it, toast it, and have it with my homemade Yogurt Cheese. It’s a no-knead method, which is ideal for lazy people like myself.




1/2 cup whole wheat flour

1 teaspoon active dry yeast

1/5 teaspoon salt

1/3 cup water



  1. Mix the dry ingredients in a bowl. Pour in the water.
  2. Mix everything using a spoon. You will get a really wet and sticky dough.
  3. Cover the bowl using cling film or a damp cloth. Place it somewhere warm and allow it to rest for 3-4 hours.
  4. Once done, line a baking tray with parchment paper, or you could simply grease your pan with a bit of oil/butter and sprinkle some flour on it.
  5. Add a bit of flour to the dough and keep folding the dough till the extra flour  incorporates into the dough. Shape the dough like a log that is 2″ thick and place it on the prepared baking tray.
  6. Bake for 15-20 minutes in a preheated oven at 180C. Once done, insert a pin. If it comes out clean, it’s done. Let the loaf cool down before you slice it.


This is a no-knead method. Also – Slice a bread loaf ONLY after it has cooled down. It’ll be baking inside even after being removed from the oven. Finish it in a day as there’s no oil in the dough and that limits its shelf life.


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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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