No Knead Whole Wheat Bread
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As the name states, there’s no kneading required for this loaf! My No Knead Whole Wheat Bread requires just 5 ingredients and gives you a healthy and delicious whole wheat crusty bread.
I’ve made this bread before with only white all-purpose flour, but one of the most common question I get from you guys is “Can I make this bread with whole wheat flour?”. The answer is simple, yes! I have made this with all whole wheat flour and also with half whole wheat and half all-purpose, which is what this recipe is.
Many times when you buy whole wheat bread, it’s usually always made with some all-purpose flour, not just whole wheat. This bread is healthy and delicious, as I always say, there’s nothing better than freshly made bread.
Why Make This No Knead Whole Wheat Bread
- No Kneading Required
- Fool-Proof Recipe
- Easy To Make For Beginners
- Requires only 5 Simple Ingredients
- Healthy and Delicious
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 overnight. Bask in the glory of this easy no knead whole wheat bread recipe so let’s get baking!
Ingredient Notes
- Flour – We are using whole wheat flour and all-purpose flour. I like mixing the two, to get a fluffier bread, if you use only whole wheat you’ll still get a great bread, but just a bit denser.
- Salt – Use as much or as little as you’d like. Just don’t skip it, without it the bread won’t have any taste at all.
- Yeast – I used active dry yeast, you can use instant yeast if that’s what you have.
- Water – Make sure it’s at room temperature!
How To Make No Knead Whole Wheat Bread
- Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it’s all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
- Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you’re prepping the dough.
- Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
- Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
- Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.
Frequently Asked Questions
Why Is My Bread Chewy?
Usually your bread will be chewy when there isn’t enough gluten formation or you’re using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation. I have left the dough rest for up to 24 hours, so you should be ok, I recommend around 18 hours.
Why Is My Bread Dense?
Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
I Don’t Have A Dutch Oven, What Can I Use Instead?
If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 475°F heat. A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.
Why Do I Have To Cover The Pot For The First 30 Minutes?
Covering the pot for the first 30 minutes, will create steam inside, which is what creates the crust on the bread.
How Do I Know When My Bread Is Done Baking?
Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock -if it sounds hollow, it’s done. You can also use a thermometer to check the internal temperature of the bread, when it reaches between 190°F and 200°F, your bread is done.
Tips
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date.
- Do not refrigerate the dough as it rises, yes it will be safe on your counter for 18 hours.
- If you want to add other ingredients such as seeds, herbs or cheese, add them in the beginning when combining all the ingredients.
- The slow rise at room temperature is what gives no knead bread its power. I’ve been asked many times if it needs to sit around for that long and the answer is simply, yes! The yeast needs time to perform its magic.
- To prevent your bread from sticking to the pot, make sure you pot is hot enough before adding the dough, or use parchment as mentioned in instructions. If the pot is very hot at the bottom, you bread will instantly begin to cook, letting it rise smoothly. Another option is to sprinkle some cornmeal on the bottom of the pot.
Storing
This bread can dry out a little easily so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days right on the counter.
Freezing/Make Ahead
If you want to save your bread for longer, or make this loaf in advance: bake as instructed, let cool, wrap tightly or transfer to an airtight container and freeze for up to 3 months.
More Great Recipes To Try
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No Knead Whole Wheat Bread
Video
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoon salt
- ¾ teaspoon active dry yeast
- 2 cups water (room temperature)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
- Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
- Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
- Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
- Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.
Equipment
Notes
- I have made this bread with 4 cups of whole wheat flour as well. If using all whole wheat flour, you may need a bit more water, especially if you live in a dry environment.
- Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Do not refrigerate the dough as it rises, yes it will be safe on your counter for 18 hours.
- If you want to add other ingredients such as seeds, herbs or cheese, add them in the beginning when combining all the ingredients.
- The slow rise at room temperature is what gives no knead bread its power. I’ve been asked many times if it needs to sit around for that long and the answer is simply, yes! The yeast needs time to perform its magic.
- To prevent your bread from sticking to the pot, make sure you pot is hot enough before adding the dough, or use parchment as mentioned in instructions. If the pot is very hot at the bottom, you bread will instantly begin to cook, letting it rise smoothly. Another option is to sprinkle some cornmeal on the bottom of the pot.
- To check if the bread is cooked through, tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock -if it sounds hollow, it’s done. You can also use a thermometer to check the internal temperature of the bread, when it reaches between 190°F and 200°F, your bread is done.
- This bread can dry out a little easily so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days right on the counter.
- If you want to save your bread for longer, or make this loaf in advance: bake as instructed, let cool, wrap tightly or transfer to an airtight container and freeze for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Fantastic recipe – I make this almost weekly now and bake delicious bread everytime !
Hi Joanna – I made a batch with all AP flour and forgot to reduce the water so the dough was VERY wet and I had to keep incorporating flour to remedy the situation. For all AP flour how much water do you think I should use? TY!
Here’s the recipe using all AP flour that you can follow: https://www.jocooks.com/recipes/no-knead-bread/
OMG! Easiest to make and best tasting bread ever! I get compliments about it all the time. Most common: This looks like it came from a professional baker/bakery! Yep. That’s me lol!
Who needs a fancy bakery when you’ve got your own kitchen wizardry? Keep slaying those bread-making compliments like a true pro, because clearly, you’ve got the magic touch. 😄🍞
The easiest bread recipe with the least amount of hands-on time I’ve ever made. Beginners this is for you, don’t be concerned that 3/4 tsp isn’t enough yeast, it is. I used Bob’s Artisan Bread Flour and the texture is lovely, lots of nice air pockets and a little chew. Would be great for sandwiches or with a bowl of soup. Made one large round.
Your bread looks great! Thank you for sharing your feedback and for trying out the recipe!
Good morning, What is the longest I can keep the dough on the counter? I won’t be able to bake the bread at 18 hours like I though I could. Can I leave it out for 24 hours? Or should I just refrigerate? It is a rainy day in Southern California at around 68F.
Yes, 24 hours is fine, I’ve left it out for 24 hours before and the bread turned out just fine. 🙂
Wow- Thank you so much for your quick response! This is the first time I’m working with a non-starter whole wheat and I just wasn’t sure if it would overprove. I’m so excited- I will let you know how it comes out!
Unfortunately, the dough was extremely overproved. 😥 The minute I picked up the bowl to move to bench, it collapsed and deflated. It was so wet and hard to shape but I rescued it the best I can. Good flavor and balance of AP/wheat flour though, so I will try again with the proper rise time. Thanks!
Hey Jo! Am I amble to use strong bread flour instead of all purpose? I have loads of it that needs using up! X
Absolutely! Using strong bread flour instead of all-purpose flour should work well in this recipe. Bread flour has a higher protein content than all-purpose flour, which can result in a slightly chewier texture and better rise in the bread. You may notice a slightly different texture in the final product, but it should still be delicious.
If you activate the yeast in warm water and sugar, does it still need that long on the counter to rise? What is the difference if you mix the yeast with everything or activate it first?
Activating the yeast in warm water and sugar can help jumpstart the fermentation process, leading to quicker rise times. However, even if you activate the yeast separately, letting the dough sit on the counter for an extended period still allows for better flavor development and gluten formation, resulting in a tastier and more textured bread. Mixing the yeast with all the ingredients directly skips this initial activation step but still allows for fermentation during the long rise time. Both methods can yield delicious bread, but the traditional no-knead method often results in a more complex flavor profile.
Thank you so much for that detailed explanation. I understand now. All your breads are delicious. Not to mention every recipe I’ve tried has been a success. Thanks again. Appreciate the quick reply.
My pleasure, good luck!
I made this today it is tasty but on the wet side in the middle even though it was 196 degrees on my instant read thermometer. Any chance you have weights for the flour and water? Makes it much easier than trying to measure cups of flour.
Every recipe has metric measurements, so if you click on metric it will give you the metric numbers in grams or ml which should be easier for you to measure. You can try reducing the water slightly, as different flours can absorb moisture differently.
Can I make this in the airfryer
Sure, here’s how: https://www.jocooks.com/recipes/air-fryer-no-knead-bread/
Before I get started – I would like to know what size dutch oven you recommend.
A Dutch oven of about 4 to 6 quarts (3.8 to 5.7 liters) works well. This size provides enough space for the bread to expand and get a nice crust all around.
Hi Joanna- I am making a garlic rosemary batch as I type. I tried it in my 5 qt dutch oven and my 1.6 liter 7″ covered corning ware dish and I actually prefer the height I get in the smaller corning ware dish for sandwiches. Is that making it denser than it should be? It rises almost to the top of the domed glass lid, but any advice is appreciated.
Using a smaller dish may result in a denser texture because the dough has less space to expand and rise. However, if you prefer the height you get with the smaller dish for sandwiches, you can continue using it. Just keep in mind that the texture may be denser compared to using a larger dish. You could try adjusting the rising time or experimenting with the amount of yeast to see if it helps achieve the texture you desire.
This recipe looks great! Can I make it with whole spelt flour as well?
Yes, you can make this bread with whole spelt flour. Spelt flour adds a nutty flavor and is a great substitute. Keep in mind, spelt absorbs less water, so you might need to adjust the liquid in the recipe slightly.
Okay! Trying this with 100% spelt flour and hoping for the best! Thank you for this!
Hello Joanna,
I made my second bread this morning. My question is this: Is it necessary to brown the top with the cover off? When I take the cover off at 30 minutes, the color is already beautiful to me. Is the extra 10-15 minutes necessary for cooking or just for color? Can I take the bread out at the 30 minute mark and just put it on the cooling rack? Will it be cooked enough?
Thank you!!
The additional 10-15 minutes without the cover mainly helps in achieving a crispier crust and ensuring the inside is fully cooked. If you’re happy with the color at 30 minutes and prefer a softer crust, you can check the internal temperature of the bread – it should be about 190-200°F (88-93°C). If it’s reached this temperature, it’s cooked and can be taken out to cool.
My first baking of bread and it turned out great. Thank you, Joanna! I’m ready to start trying other recipes.
Glad it turned out! Good luck with the other recipes!
I’m looking forward to making my first bread using this recipe but have a question. My Tramontina dutch oven instructions said not to heat it dry. I’m concerned about heating it to 475 with no oil in it. Can I heat it with water and then pour the water out? Also, it says to heat to 450 only. Will bread work at this temp? Thank you!
No need to preheat your Dutch oven if it’s not recommended; just place the dough in it and start at 450°F, as per your Dutch oven’s maximum temperature. The bread might take slightly longer to bake, but it should still be delicious. The only thing is make sure to use parchment paper under the dough so it won’t stick to your Dutch oven since it’s not preheated.
Thank you, Joanna! I will try this and let you know how it goes.
I baked this bread today after letting it rise overnight. In preparing the dough, I made a mistake: I put in half the amount of flour and then covered it. After a short time, I realized my mistake and kneaded in the rest of the flour. The dough came out pretty solid and dry and I feared the worst. But, much to my surprise, it had rissen quiet well and the end result was not bad. The crust was crispy (but not as nicely colored as on the pictures here, maybe because I baked it on a baking tray and lower temperature) and the inside a bit dense (not fluffy) but tasty.
Next time better!
Hey, kudos for the save! Sometimes baking is like a rollercoaster – unexpected turns and all. Next time, aim for that perfect flour-to-water ratio and get that oven hot and ready. You’ll nail that crust and fluffiness.