100% Whole Wheat No-Knead Bread | Easy Whole Wheat Toast Recipe

Original title: 【低糖低油·免揉】用100%全麥麵粉做麵包⁉️實用的免揉全麥吐司食譜，家庭製作最簡單的方法，蓬鬆柔軟又好吃，大家都愛上了！【阿栗食谱】

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Greater ChinaPosted: Oct 14, 2026

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Editor's note

This no-knead whole wheat loaf hits the trend of low-sugar, low-oil health-conscious baking while keeping prep simple. The addition of walnuts, pumpkin seeds, and cranberries boosts nutrition and texture appeal; the straightforward formula has gone viral in Chinese-language communities for home baking accessibility. Potential application: whole grain toast options or healthier breakfast offerings for professional kitchens.

Key ingredients

Original caption

食譜：吐司一個模具尺寸：11*20*10釐米麵糰：全麥麵粉280克牛奶170克雞蛋1個（蛋液50克）酵母4克糖15克鹽3克無鹽黃油15克核桃仁（烤香的）50克南瓜籽仁35克蔓越莓乾40克烤箱充分預熱後 180°C烘烤30～35分鐘 Recipe: One loaf of bread Mold size: 11*20*10 cm Dough: 280g whole wheat flour 170g milk 1 egg (50g egg liquid) 4g yeast 15g sugar 3g salt 15g unsalted butter 50g toasted walnuts 35g pumpkin seeds 40g dried cranberries Preheat oven to 180°C (350°F) Bake for 30-35 minutes.