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No-Knead Whole Wheat Bread

Maria G. Brooks
This No-Knead Whole Wheat Bread is a foolproof recipe that requires minimal effort yet delivers a crusty artisan-style loaf with a soft and chewy interior.
Made with 100% whole wheat flour, this bread is rich in fiber and nutrients, making it a wholesome addition to your meals.
With a long fermentation time that enhances the flavor, this easy, hands-off recipe is perfect for beginners and seasoned bakers alike.
All you need is a few pantry staples, patience, and a Dutch oven to create bakery-quality bread at home!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Bread
Cuisine American, European
Servings 12 slices
Calories 120 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon or spatula
  • 1 Measuring Cup & Spoons
  • 1 Dutch Oven (or oven-safe pot with lid)
  • 1 Parchment Paper Sheet
  • 1 Cooling Rack

Ingredients
  

Basic Ingredients:

  • 3 cups 360g whole wheat flour
  • 1 ½ teaspoons salt
  • ½ teaspoon instant yeast or ¾ teaspoon active dry yeast
  • 1 ½ cups 360ml warm water (around 110°F or 43°C)

Optional Add-Ins for Extra Flavor:

  • 1 tablespoon honey or maple syrup for slight sweetness
  • 1 tablespoon olive oil or melted butter for a richer texture
  • ¼ cup sunflower seeds flaxseeds, or chopped nuts

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, whisk together the whole wheat flour, salt, and yeast.
    Slowly add the warm water and mix with a wooden spoon until a sticky dough forms.
    Cover the bowl with plastic wrap or a damp towel.
  • Step 2: Let the Dough Rise
  • Let the dough sit at room temperature (70°F/21°C) for 12-18 hours.
    The dough should double in size and have a bubbly surface.
  • Step 3: Shape the Dough
  • Lightly flour a surface and gently turn out the dough. Shape it into a round loaf without pressing too hard.
    Place the dough onto parchment paper and cover it with a towel for a second rise of 30-60 minutes.
  • Step 4: Preheat the Oven & Dutch Oven
  • Preheat your oven to 450°F (230°C) and place your Dutch oven inside to heat for 30 minutes.
  • Step 5: Bake the Bread
  • Carefully transfer the dough (with parchment paper) into the preheated Dutch oven.
    Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the crust is golden brown.
  • Step 6: Cool & Serve
  • Transfer the bread to a cooling rack and let it rest for at least 1 hour before slicing.
    Enjoy fresh or toasted!

Notes

  • For a lighter texture, use a mix of half whole wheat flour and half all-purpose flour.
  • If using active dry yeast, dissolve it in warm water before mixing with the flour.
  • For an extra crispy crust, place a small oven-safe dish with hot water on the lower oven rack while baking.
  • To make it gluten-free, use a gluten-free flour blend, but note that the texture may vary.
  • Best enjoyed fresh, but can be stored for up to 3 days at room temperature or frozen for 3 months.
Keyword No-Knead Whole Wheat Bread