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No-Knead Whole Wheat Bread Recipe

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4.2 from 64 reviews

  • Author: Chef
  • Total Time: 13 to 19 hours (including 12-18 hours rise time and 30 minutes second rise)
  • Yield: 1 loaf
  • Diet: Vegan

Description

No-knead whole wheat bread is a hearty and flavorful artisan loaf that requires minimal hands-on time. This rustic bread features a chewy crumb, crispy crust, and a rich, whole-grain taste perfect for slicing, toasting, or serving alongside meals. Its simple ingredients and slow fermentation method make it an accessible and healthy homemade bread option.

Ingredients

Dry Ingredients

  • 3 cups whole wheat flour
  • 2 teaspoons salt
  • 1½ teaspoons active dry yeast

Wet Ingredients

  • 1½ cups warm water (about 105–110°F / 40–43°C)
  • 1 tablespoon honey or maple syrup

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, salt, and active dry yeast until evenly combined.
  2. Add wet ingredients and form dough: Pour in the warm water and honey, stirring until a sticky, shaggy dough forms with no dry pockets of flour.
  3. Ferment the dough: Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. The dough should rise and become bubbly, indicating fermentation.
  4. Shape the loaf: Lightly flour a surface and gently turn out the dough. Shape it into a round loaf without kneading to keep the air pockets intact.
  5. Second rise: Place the shaped dough onto a piece of parchment paper. Let it rest for 30 minutes while you preheat the oven.
  6. Preheat oven and Dutch oven: Heat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes to ensure it’s very hot for baking the bread.
  7. Bake covered: Carefully lift the parchment and dough together and place inside the hot Dutch oven. Cover with the lid and bake for 30 minutes to trap steam inside and develop a crisp crust.
  8. Bake uncovered: Remove the Dutch oven lid and bake for an additional 10 to 15 minutes until the bread develops a deep golden-brown crust.
  9. Cool and serve: Remove the bread from the oven and transfer to a wire rack to cool completely before slicing to allow the crumb to set properly.

Notes

  • Replace ½ cup whole wheat flour with all-purpose flour for a lighter texture.
  • Longer fermentation improves flavor and makes the bread easier to digest.
  • Bread continues to firm up as it cools—wait before slicing to avoid a gummy texture.
  • Store bread at room temperature for up to 2 days or freeze for extended storage.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/no-knead-whole-wheat-bread-recipe/