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.
FAQs & Expert Tips
FAQs
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.
I tried making the recipe but found that my dough after a 15 hr rise would not form a ball. It was very wet and sticky. Do you know what I might have done wrongly? I used whole meal flour and bread flour and followed the metric conversions
I’m sorry to hear that your dough didn’t turn out as expected. Whole meal flour can vary in its ability to absorb water, and differences in humidity or temperature could also be factors. If you find the dough too wet and sticky, you could try reducing the water slightly next time or adding a bit more flour until the dough comes together in a more manageable form. Hope this helps, and don’t hesitate to give it another go! 🍞👩🍳
This turned out great, made sandwiches with eye of round from my smoker. My gas oven cooks hotter on the bottom and with a lid on the Dutch oven I had use a lower rack. It was hard to cut thru the bottom of the bread but wasn’t burnt, maybe I should try a lower temp?
I’m glad to hear you enjoyed the no-knead whole-wheat bread, and pairing it with eye of round from your smoker sounds divine! Ah, the oven quirks! Every oven has its own personality, doesn’t it? If you find your oven cooks hotter on the bottom, you might consider either lowering the temperature by about 25°F or try using a baking stone or an inverted baking sheet on the rack below to distribute heat more evenly. Both should help you avoid that hard-to-cut bottom crust. Thanks for the love, and happy baking!
Absolutely delicious! I was taken back with the flavor of this bread. For special diet purposes I switched the AP Flour w/ oat flour (Old Fashion Oats In blender equal amounts). Can’t wait to make it again. Thank you for the recipe!
So glad you liked it!
Hi Jo, I have not made this yet, but looks delish! Do you have a recipe for the butter shown? I’ve made homemade butter for years and have experimented. But yours looks so good. I usually do cinnamon, honey, etc.
Hi Kellie! That was a garlic butter I received from a friend as a gift, but here’s a garlic butter recipe I have: https://cravinghomecooked.com/homemade-garlic-butter/
Denser than I prefer, but it will make a good grilled sandwich, toast or French toast. This was my 1st time baking bread in a Dutch oven. Also, I bought the 6 qt. What size do you recommend for this recipe?
Whole wheat bread indeed tends to be denser due to the whole grains, but it offers a robust and hearty flavor. As for the Dutch oven size, a 4-5 quart works wonderfully for most bread recipes. However, a 6-quart Dutch oven, like the one you used, is also fine. The larger size allows for good heat circulation and could give your bread a bit more room to expand.
Okay…. So I can’t authentically say I made this. I’m one of those bad bakers that doesn’t measure anything. I also added oat flour, and I have no idea how much of anything I added. I went by eye and experience. But it turned out lovely!!!
Hi Jo, I tried the recipe, and while it came out delicious, the bread was rather flat, so it was hard to make slices for a sandwich for example. I don’t have a smaller pot than the one I used, is there anything I can do to make it less flat?
Hi there! If your bread came out flat, it could be a few things. One potential cause is that the dough may be too wet. When the dough is too moist, it tends to spread out rather than rise up, which results in a flatter loaf. Try reducing the liquid a bit next time. Also, ensure that your yeast is active and fresh, as expired yeast could impact the rise of the dough. Lastly, try allowing the dough to have a second shorter rise after shaping it, this can often help it achieve a better shape. I hope this helps for your next bake!
I am making this for the first time today and it’s now in the oven. I’m a bit concerned about the texture, as I had a very difficult time getting it out of the bowl, even after adding additional flour around the edges, as in the video. It was very loose, difficult to shape into a ball. Fingers crossed as to how it turns out!
Hi there! I hope your bread turned out delicious. Whole wheat dough can sometimes be a bit trickier to handle as it’s typically more hydrated than white bread dough. That said, a slightly loose texture isn’t necessarily a bad thing, it can lead to a beautifully open crumb. If it’s too difficult to handle though, feel free to add a bit more flour next time, but bear in mind this could make the bread denser. Every batch of flour can absorb water a little differently, so adjustments are perfectly normal.
Hi Jo, I don’t have a dutch oven, but I have a cast iron pan; can I bake the bread in my cast iron pan? for the initial covered baking, do I put on the foil to tightly seal the pan or does it need to be loose to give room for the bread to rise? thank you!
You can indeed bake the bread in your cast iron pan, but keep in mind that the final shape of the bread might be different depending on the size and shape of your pan.
As for covering during the initial bake, yes, you can use aluminum foil if your pan doesn’t have a lid. The purpose of covering the bread during the initial baking phase is to create steam inside the cooking vessel, which helps give the bread a nice, crispy crust.
When covering with foil, you don’t need to seal it super tight, but it should be secure enough to trap most of the steam. The bread should have already risen during its final proof before baking, so you don’t need to worry about leaving room for it to rise under the foil.
Remember to remove the foil for the last part of the baking process to allow the crust to become crispy. And always be careful when removing the foil as the steam can be very hot.
HI Jo, I have been making variations of this for a couple years now. I like how yours turn out in the video. When I back the basic white flour version of this I have no issues with it being airy in the bread. But when I try to do it as whole wheat it’s another matter. It comes out dense. Perhaps this is due to the rising time? I generally only do about 12 hours. Conversely, when I experiment with durum wheat and white, it almost comes out like a dense rye bread. Any suggestions to make it more air on the inside?
Whole wheat flour is denser and heavier than white flour, so it does result in a denser loaf. However, there are a few things you could try to achieve a lighter, airier whole wheat bread.
First, consider increasing your rising time. Whole wheat bread typically requires a longer rising time than white bread due to the nature of the grains, so letting it rise for more than 12 hours might help. Also, try combining whole wheat flour with white flour, if you’re not doing so already. A 50-50 mix could give you the nutritional benefits of whole wheat with a lighter texture similar to white bread. Lastly, ensure that your yeast is fresh and active, as this can significantly impact the rise of your bread.
This is my go to for homemade bread. I add garlic and nutritional yeast and it is delicious!!
Hi Jo, i don’t currently own a dutch oven. I’m wondering if this recipe would work in the air fryer, just like your no knead air fryer white bread?
Thanks!
Hi Tess, you can absolutely do this in the air fryer.
We love this recipe! Thank you!!
I’m so glad you like it!
Heres a pic!
Looks great!
Awesome! Made 1pm yesterday to bake at 6.30am today ready for brekky! Wonderful crust as good as any store bought sourdough, and delicious interior. I used organic flour, half heritage, half white. So easy it kinda takes the fun out of it but perfect for something you can do several times a week. Some mods I found online include 3-4 stretch-and-folds as it rises, a little more salt, and a tiny bit less yeast – all worked perfectly!