No Knead Dutch Oven Whole Wheat Bread
This post may contain affiliate links. Please read my disclosure policy.
No Knead Dutch Oven Whole Wheat Bread – no kneading required and 4 ingredients gives you a healthy delicious whole wheat crusty 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. 🙂
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!
Watch the video for the original No Knead Crusty bread:
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
No Knead Dutch Oven Whole Wheat Bread
Prep: 5 mins
Cook: 45 mins
Resting Time: 15 hrs
Total: 50 mins
Serves: 10
No Knead Dutch Oven Whole Wheat Bread – no kneading required and 4 ingredients gives you a healthy delicious whole wheat crusty bread.
Ingredients
- 4 cups whole wheat flour
- 2 tsp salt
- 3/4 tsp active dry yeast
- 2 cups water room temperature
Instructions
- 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.
- 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.
- Remove pot from oven and remove the lid from it.
- 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.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
- Remove from the oven and let cool.
Recipe Notes
- Prep time does not include time to let the dough rise.
- 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.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- 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.
- 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.
- 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 and if it sounds hollow it's done.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 164kcal (8%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 174mg (5%)Fiber: 5g (21%)Sugar: 1g (1%)Calcium: 18mg (2%)Iron: 2mg (11%)
Nutrition Facts
No Knead Dutch Oven Whole Wheat Bread
Amount Per Serving
Calories 164
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 469mg20%
Potassium 174mg5%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
More delicious recipes from my kitchen
No Knead Dutch Oven Crusty Bread
Elizabeth Buckle says
Just made this bread last night and I’m really pleased with it! Will it keep at room temperature for a day or two or should I refrigerate it?
Jo Cooks Team says
Room temp for a few days is just fine!
Julie says
My Dutch oven lid has a knob that can only withstand oven temp up to 450. Would this bread still work if baked at 450 instead of 475?
Jo Cooks Team says
I’m sure it’ll be fine! Increase the bake time for both the lid on and off.
Gina says
Can I be impatient and cook the bread after only 4 hours rising in the covered bowl? It’s already doubled in size.
jo says
I don’t think that’s enough time for the gluten to form. 🙂
Sree says
Hi Jo, I can’t wait to try ur recipe. Can I use an oval Dutch oven instead of a round one? Tq
Jo Cooks Team 2 says
Sure can!
Ruth says
Dutch Ovens are expensive, what size would you recommend?
jo says
For this bread, you need a 3.5 quart Dutch oven. Any from 3.5 to 5 qt is good.
Ashley says
I haven’t tried this recipe yet, but really looking forward to it! Do you think honey could be added for a touch of sweetness? If so, how much? Thank you for such delicious recipes!
Jo Cooks Team says
For sure! Whisk anywhere from 1-3 tsp depending on how sweet you’d like it into the water.
Heather says
Silly question for you 🙂 After the dough has risen for 12-18 hours, is it possible to pull off tiny bits of dough to make rolls? Or would it be best to make the balls/rolls before it rises? And in either case, would you put them in the pan and bake like you would the large loaf? Thank you for your expertise!
jo says
Yes you can, after the 18 hours that’s when I’d do it. You can place them on a baking sheet or 9×13 inch pan, and I’d also let them rise a bit too for a couple hours before baking them at 400 for about 15 to 20 minutes.
Judy Walgate says
I just made the dough for this bread last night it has been nearly 14 hrs on counter has not risen as much as I thought! Will it rise more in the oven? Thanks
Jo Cooks Team says
Sounds like you need a new jar of yeast! The oven is a great place to rise dough, but I’d test the yeast out before attempting the recipe again.
Natalie says
If I wanted to halve this recipe to make a smaller loaf, how much would you suggest reducing the baking time by?
Jo Cooks Team says
Reduce by 10-15 minutes!
Tricia Jane Cornies says
Bread turned out great but it is a bit too salty for my taste. Can I cut the salt back to 1 teaspoon instead?
Jo Cooks Team says
For sure!
Sara Benson says
This came out PERFECTLY!!. Followed instructions exactly. I was worried about it stickcing to the pot without parchment or anything, but that sizzling hot pot prevented it from sticking even a tiny bit! Best crust, texture..everything!!