Last updated on March 14th, 2018 at 04:23 am
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!
No Knead Dutch Oven Whole Wheat 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.
Notes
Nutrition
More delicious recipes from my kitchen
No Knead Dutch Oven Crusty Bread
Sunflower Flax Seeds Whole Wheat Cast Iron Bread
Vicki says
June 19, 2019 at 11:00 pmThis bread is amazing! Turned out perfectly. My cast iron dutch oven is only supposed to go up to 230 so I cooked it at that temp. and it still turned out gorgeous. It tastes and looks like a bought artisan bread.
Nicole Beaulieu says
June 20, 2019 at 9:55 amWe’re so glad you love this recipe! Homemade bread is so easy and wonderful to have 🙂
Martin says
June 5, 2019 at 12:04 pmI tried your recipe and I have to admit I was a bit skeptical. I couldn’t figure out how a sugar free, 50% hydration, 100% wholewheat no knead bread was going to turn out. Well, it turned out beautifully! Thankyou so much for sharing this gem. I followed your instructions to the letter, leaving it a good 18 hours, and the result was amazing. The shape was perfect, the crust was perfect and I was most amazed by the crumb. I was expecting a relatively dense inside, the typical wholewheat no knead loaf; but it was very open and light and very, very tasty!
Thanks again Jo; this my new go-to wholewheat loaf!
Joanna Cismaru says
June 5, 2019 at 12:53 pmThanks so much Martin! Love hearing this! 🙂
diana says
May 21, 2019 at 3:52 amThis was delicious! My first time using a no knead bread recipe. My roommate sampled the bread to and enjoyed it as well. Thanks for a new go to recipe.
Robert Rowe says
May 17, 2019 at 6:04 pmThis Whole Wheat Bread is to DIE FOR!
Try an Adirondack Special:
Toasted Bread
Peanutbutter
Sliced Banana
Fluffernutter
You’re welcome!
Jeanne says
April 5, 2019 at 3:37 pmThis bread is delicious but I did run into a few problems of my own design. The only Dutch oven I have is a 6-quart one so the dough did spread out and didn’t get as high. The texture is great and I love the crust.
A couple questions you might be able to answer. How much flour to you put on the work surface when shaping the dough into a ball – 1/2 cup? 1/4 cup?
Also, I have a 4-quart stainless steel Cuisinart Multi-Clad Pro pot that can be used in the oven up to 500 degrees. If I use this do you think I would need to adjust the temperature for preheating and/or baking time?
Thank you so much for this great recipe. I am definitely going to make it on a regular basis.
Joanna Cismaru says
April 8, 2019 at 7:49 pmYou’d need less than 1/4 cup of flour to shape it, just make sure your hands are also covered in flour. Regarding the pot, I don’t think so, if it’s fine up to 500 degrees it should be fine.
Jeanne says
April 1, 2019 at 5:44 amYour recipe is very interesting and I plan to give it a try. I noticed that no sugar is listed in the ingredients. Doesn’t the yeast need some to help it rise?
Nicole Beaulieu says
April 1, 2019 at 11:36 amWe had no trouble without sugar for this recipe! You can always add a tsp of sugar if you’d like 🙂
Sunil says
March 26, 2019 at 8:57 pmThe whole wheat artisan bread looks and taste great! However, it came out a bit too dense for our taste even though I followed your recipe exactly and let the dough sit for about 18 hours. Would substituting one cup of whole wheat flower with all purpose flower help? Would I need to change anything else?
Nicole Beaulieu says
March 27, 2019 at 12:23 pmIf you replace one cup of WW flour for AP flour, add an extra quarter cup of the AP flour 🙂
Felicia says
March 17, 2019 at 12:36 pmHi Joanna! Looking for a recipe I found yours…and so happy that the bread just came out from the oven…looking good…lol..The smell in the house…..amazing..
Cut few slices ..put some butter….amazing again.
Thank you for sharing.Looking forward …All the best!
Joanna Cismaru says
March 17, 2019 at 12:40 pmHi Felicia!! So glad you liked it, it’s a favorite here!
Chris says
March 5, 2019 at 4:55 pmThanks for sharing this recipe, it is easy to follow and yields good results. I made this with King Arthur Whole Wheat Flour and it came out very dark brown. Which whole wheat flour to you use?
Joanna Cismaru says
March 6, 2019 at 10:51 amThe brand I use is Robinhood.
Rebecca says
February 12, 2019 at 2:54 pmHi Jo! Thanks for the wonderful recipe! I’m wondering if this could be made in a sandwich loaf pan and if that requires any changes to the recipe? Thanks for any info!!
Joanna Cismaru says
February 16, 2019 at 3:04 pmYou can do it in a loaf pan but keep in mind because it won’t be covered, it won’t get the nice crust on top. Check out my skillet no knead bread recipe, which is similar so you can see how it can be easily baked in a skillet or loaf pan. https://www.jocooks.com/recipes/no-knead-skillet-bread/
sharra says
January 31, 2019 at 9:25 amMine turned out extremely salty. I also followed the recipe time and temperatures exactly as stated, yet it turned out burnt on the bottom and undercooked on the inside. May need to try again with a lower oven temp.
Nicole Beaulieu says
January 31, 2019 at 10:09 amEvery oven is different, which can be frustrating for baking! These temperatures worked perfect for us, but depending what type of oven you have, the age, etc, you can have a different outcome. You can always adjust the salt to suit your preference, as well.