No Knead Dutch Oven Whole Wheat Bread

No Knead Dutch Oven Whole Wheat Bread – no kneading required and 4 ingredients gives you a healthy delicious whole wheat crusty bread.

No Knead Dutch Oven Whole Wheat Bread

I told you December was going to be about baking! Did you think I was kidding?

Maybe I’ll throw in a crockpot recipe or two, but the rest is all about baking, my friends. Because that’s what I do in December. I bake! Cookies, breads, muffins, scones, more cookies, bars, cakes, etc. The problem is what to do with all the baked goods. Luckily I have lots of test subjects at work who are more than willing to try my goods. :)

No Knead Dutch Oven Whole Wheat Bread

I made this bread before but with white flour but since I’m on this health kick lately I thought I’d try it with whole wheat flour and what a surprise I had. It was delicious! The recipe is quite similar but different quantities and I used only whole wheat flour and it turned out beautiful and super yummy. You cannot make an easier bread than this. There’s no kneading required, you simply mix the ingredients with a wooden spoon in a big bowl, cover it with plastic wrap and leave it on your counter over night. And magic happens!

The next day your bowl will be filled with this beautiful dough ready to be baked to golden perfection. You need a cast iron pot, or basically an oven proof pot with a lid which should work just as well. This bread is healthy and delicious and there’s nothing better than freshly made warm bread. My favorite thing in the world!

No Knead Dutch Oven Whole Wheat Bread

No Knead Dutch Oven Whole Wheat Bread
 
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 4 cups whole wheat flour
  • 2 tsp salt
  • ¾ tsp active dry yeast
  • 2 cups water (room temperature)
Instructions
  1. In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
  2. Preheat oven to 475 F degrees. Add your cast iron pot to the oven and heat it as well until it's at 475 F degrees.
  3. Remove pot from oven and remove the lid from it.
  4. Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
  5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
  6. Remove from the oven and let cool.

Enjoy!

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Comments

  1. Rich Laraia says

    Can’t wait to try this. First at home then camping. Everyone should have some castiron cookware, dutch oven & 12″ pan are the minimum.

  2. Wendy says

    475 seems kind of high temp if I don’t use cast iron – wonder if I could use a regular baking dish – going to try anyway – since it’s such a friggin simple recipe! thanks for this

    • says

      Good question. It might be ok, from my understanding as long as you bake it covered, so if your stainless steel dutch oven has a lid, it should be ok. Let me know.

  3. Julia says

    A friend recommended replacing the water in these bread recipes with a dark beer. It gives a wonderful, even more yeasty, flavor to the bread.

  4. Beth says

    Thanks for the post! I just bought a dutch oven last week – looking for some recipes to try – this looks like a good one!

  5. Judy says

    You know David something in Paris, France tried that and bad. awful trouble with it but mainly because of French flour.

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