No Knead Dutch Oven Whole Wheat Bread

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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

4.0 from 2 reviews
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.
Notes
Nutritional information based on 1 serving, assuming 8 servings for the bread.
Nutrition Information
Serving size: 64g Calories: 229 Fat: 0.6g Saturated fat: 0.0g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 47.8g Sugar: 0g Sodium: 583mg Fiber: 1.8g Protein: 6.6g Cholesterol: 0mg

Enjoy!

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Comments

  1. Verna says

    Hi, great recipe and done in the dutch oven turned out fine. I’m wondering if I can use the same recipe and make into baguettes on my baking stone.

  2. Debbie Olson says

    I followed the recipe exactly as well, and mine was also quite heavy (heavier than wheat bread should be, even accounting for differences between wheat and white). My yeast has another year left on its date, and has always been kept in the freezer. The taste wasn’t bad–just too heavy and packy. Maybe it would be okay if you could let it rise in a regular pan and put it into the oven at the peak of it’s readiness rather than having to transfer it to a hot cast iron pan, when it deflates as you put it in?

    • says

      Not sure how that would work out, it should rise again though as you bake it. You could try it though and see what happens.

  3. Genice Wise says

    Hi, I have tried your recipe using all purpose flour several times and it is wonderful! I love the lack of ingredients, because we had been making bread for close to a year and even though other recipes had fewer ingredients than store bought, they still had a number. Also, love that this truly does make a good sandwich bread. After a few days, it is still moist and pliable instead of dry and crumbly. Thanks so much! I do have one question – It usually gets slightly burned on the bottom. Have you ever tried oiling the pot? I just wondered if a little oil would help it not burn. Thanks, and can’t wait to try the whole wheat one this weekend!

    • says

      Hi Genice,
      So glad you like the recipe. I’ve never tried oiling the pot, only added a bit of flour. I wonder if you move your oven rack higher, if possible, if that would help?

    • Don says

      Try putting it on some parchment paper. That can help with the other comment about having trouble transferring it into the pot, as well as problems with burning or sticking to the pan.

  4. Katie says

    Hi I’m wondering if you have suggestions for making this an herbed bread? What quantities and combinations would you suggest?

    • says

      Hi Katie,
      You can try rosemary and thyme, or if you like seeds you can try this recipe. You could even try adding lemon zest and dried cranberries, different cheeses, whatever you prefer.

  5. Terrie says

    I have no idea what happened but mine bread turned out heavy and just not good… :(
    {I followed the recipe exactly}

    • says

      It could have been your yeast. You can always check your yeast to see if it’s still good before using it in a recipe by adding some warm water to it and a bit of sugar and let it sit for about 10 minutes. If it dissolves and bubbles up then your yeast is good.

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