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

5.0 from 1 reviews
No Knead Dutch Oven Whole Wheat Bread
Cook time
Total time
Serves: 8
  • 4 cups whole wheat flour
  • 2 tsp salt
  • ¾ tsp active dry yeast
  • 2 cups water (room temperature)
  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.
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


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  1. Mimi Alfonso says

    First time I made this bread, it came out just like yours beautifully. I used to bake all kind of bread in a bread machine, but since I tried your recipe what a diffence I love the taste of the bread. I gave the recipe to my son and some friends, everybody is so happy. Thank you very much

  2. Claire says

    Excellent recipe – I used 1/2 whole wheat and 1/2 white flour and added 1/8 cup flax and sesame seeds. This recipe rose highest of any “no knead” breads I’ve used in the past. This is now my “go-to” recipe! thank you

  3. Sandy nedreau says

    Has anyone had any trouble with the Dutch oven? i have used two different Sandra Lee dutch oven at 475 degrees the handle on the lid broke off ….and at 475 the bread cooks in 30 min….what am I doing wrong?

    • says

      All ovens are different so you’re going to have to find whatever time works best for you, but the bread is almost cooked fully in 30 minutes, but then the last 15 minutes is mostly to get that nice golden crust we love so much.

    • says

      You don’t need to put flour in the pot at all, the flour you see on the bread is actually the flour from the dough, remember you have to flour your hands really well in order to work the dough because it will be sticky.

  4. Sandy nedreau says

    I just made your whole wheat bread but it didn’t rise much…..does it need more yeast than 3/4 tsp? For 4 cups flour?……and it almost over cooked in the first 30 min….but it still taste good for being so simple…thanks

  5. diana says

    I guess i didn’t say it right. if i want to use some sourdough starter in the white bread recipe how does it affect the ingredients … much should i use and does it substitue for any of the original ingredients? I’m really new at this so have no idea. lol………thank you for answering me to fast!

    • says

      Hmm, I haven’t really used sourdough starter before, but I would think you could substitute it for the yeast, I think the other ingredients might stay the same, but I’m afraid you’ll have to try it yourself and see how it turns out.

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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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