Introduction

No-knead whole wheat bread is a simple, hands-off recipe that delivers a hearty, wholesome loaf with minimal effort. Perfect for home bakers looking to enjoy fresh bread without the fuss of kneading, this bread has a satisfying texture and rich flavor.

A round loaf of bread with a golden brown, shiny, and cracked crust sits inside a white cast iron pot lined with crinkled light brown parchment paper. The bread’s crust shows textured patterns and small air bubbles, revealing a well-baked surface. The cast iron pot has two handles on each side and the lid is placed nearby. The pot is on a white marbled surface with a floral cloth partially under it, adding a soft touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams whole wheat flour (~3¾ cups)
2 teaspoons kosher salt
1 teaspoon dry active yeast
2 cups warm water (between 100-115℉)

Instructions

Step 1: Place a large mixing bowl on a kitchen scale, set to grams, and zero it out. Add whole wheat flour until it reaches 500 grams. Alternatively, fluff the flour and spoon it into a measuring cup to measure 3¾ cups, then add it to the bowl.
Step 2: Add 2 teaspoons kosher salt and 1 teaspoon dry active yeast to the flour. Mix well to combine.
Step 3: Pour 2 cups of warm water into the flour mixture. Stir with a wooden spoon or spatula until the flour is fully moistened and no dry pockets remain. Avoid overmixing.
Step 4: Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 8 to 18 hours.
Step 5: After rising, turn the dough out onto a lightly floured surface or parchment paper. Lightly flour your hands and shape the dough roughly into a circle. Brush off excess flour and let it rest while preheating the oven.
Step 6: Place a Dutch oven with its lid inside the oven and preheat to 450℉ (230℃).
Step 7: When the oven is hot, carefully remove the Dutch oven and transfer the dough inside. Cover with the lid.
Step 8: Bake covered for 30 minutes. Then remove the lid and bake for an additional 20 minutes until the bread is golden and reaches an internal temperature of 207-209°F (97-98℃).
Step 9: Remove the bread from the Dutch oven and cool on a wire rack for 30-45 minutes before slicing and serving.

Tips & Variations

Use a kitchen scale for accurate flour measurement, especially when baking with whole wheat flour for best results.
Experiment by substituting a portion of whole wheat flour with white bread flour for a lighter crumb.
For added flavor, mix in herbs, seeds, or nuts during the initial mixing step.
Letting the dough rest longer improves flavor and texture, so feel free to let it ferment closer to 18 hours.

Storage

Store the bread in a paper bag at room temperature for up to 3 days to maintain crustiness. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. To reheat, thaw fully and warm in a 350℉ (175℃) oven for 10-12 minutes.

How to Serve

A round loaf of bread with a dark golden brown crust sits on crumpled light brown parchment paper. The crust is cracked and textured with some flour dusted on top, showing a rustic, homemade look. The parchment paper is placed on a metal cooling rack over a white marbled surface. The background includes a portion of a white Staub pot lid on the left and a wooden board with a slab of butter wrapped in paper and a small jar of jam on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need a Dutch oven to make this bread?

A Dutch oven helps mimic professional steam ovens by trapping moisture, resulting in a crisp crust. If you don’t have one, you can bake on a preheated baking stone and place a pan of water in the oven to create steam, but results may vary.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same amount without needing to proof it. Just mix it directly with the dry ingredients.