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No-Knead Whole Wheat Bread Recipe

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★★★★★

4.7 from 61 reviews

This No-Knead Whole Wheat Bread recipe offers an easy way to bake a wholesome, rustic loaf with minimal effort. Using simple ingredients like whole wheat flour, salt, yeast, and water, the dough is mixed briefly and left to rest for several hours before baking in a hot Dutch oven, resulting in a crusty exterior and tender interior. Perfect for bread lovers seeking a healthy, homemade option without the hassle of kneading.

Ingredients

Scale

Dry Ingredients

  • 500 grams whole wheat flour (~3¾ cups)
  • 2 teaspoons kosher salt
  • 1 teaspoon dry active yeast

Wet Ingredients

  • 2 cups warm water (between 100-115℉)

Instructions

  1. Measure Flour: Place a large mixing bowl on a kitchen scale, set to grams, and zero it out. Add whole wheat flour until the scale reads 500 grams. Alternatively, fluff the flour, spoon into a measuring cup, level it, and measure 3¾ cups, then place into the bowl.
  2. Prepare Dough: Add 2 teaspoons kosher salt and 1 teaspoon dry active yeast into the flour and mix well. Pour in 2 cups of warm water (100-115℉) and stir with a wooden spoon or spatula until the flour is fully moistened, stopping once there are no dry spots; avoid overmixing.
  3. Rest Dough: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for at least 8 hours and up to 18 hours to allow fermentation and rising.
  4. Shape Dough: After the dough has risen and is bubbly, turn it out onto a lightly floured piece of parchment paper or floured surface. Lightly flour your hands and gently shape the dough into a rough circle. Brush off any excess flour from the dough and parchment, then let it rest while the oven preheats.
  5. Preheat Oven and Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450℉ (230℃). Allow the Dutch oven to become thoroughly heated.
  6. Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven from the oven and place the shaped dough inside, using the parchment paper if desired to lower the dough in.
  7. Bake Covered: Cover the Dutch oven with its lid and bake for 30 minutes. This traps steam for a crusty and moist loaf.
  8. Bake Uncovered: Remove the lid and bake for an additional 20 minutes until the bread is golden brown and the internal temperature reaches 207-209℉ (97-98℃), indicating it is fully baked.
  9. Cool Bread: Remove the bread from the Dutch oven and place it on a wire rack. Allow to cool for 30-45 minutes before slicing to let the crumb set and avoid gummy texture.

Notes

  • Use warm water at 100-115℉ to activate the yeast without killing it.
  • Do not overmix the dough; a sticky, shaggy dough is expected.
  • The long fermentation time develops flavor and improves texture.
  • If you do not have a kitchen scale, measure 3¾ cups whole wheat flour by fluffing and spooning into the cup.
  • The Dutch oven creates a steamy environment essential for a crispy crust.
  • Letting the bread cool completely before slicing ensures the best texture.

Keywords: No-Knead, Whole Wheat Bread, Easy Homemade Bread, Dutch Oven Bread, Rustic Bread, Healthy Bread

Find it online: https://kochenmitviktoria.com/no-knead-whole-wheat-bread-recipe/