If you can't be bothered with kneading dough, but still crave fresh homemade bread, this no-knead whole wheat bread is the answer! Baked with just 3 ingredients in the Dutch oven, this rustic loaf is hearty, delicious, and soooo easy!
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To Knead or Not to Knead
I don't know about you, but I actually love the mindful act of kneading dough by hand. Even though I have a stand mixer, I usually opt for kneading bread dough on the counter because I feel more in tune with the texture and elasticity of the dough.
However, sometimes I just feel wayyy too tired, and the thought of kneading dough turns me off from baking homemade bread entirely. For those days, an easy hands-off loaf comes to the rescue, like this no-knead whole wheat bread or my no-knead cinnamon walnut raisin bread.
Now, the secret to no-knead bread is a long rise time with slightly wet/sticky dough. Instead of an hour or two, we're letting our dough rise for 6 hours. This gives the yeast plenty of time to ferment and create little air bubbles that in turn create stretchy gluten strands.
Why Bake Bread in a Dutch Oven?
When you bake bread in a Dutch oven instead of on a baking sheet or loaf pan, steam gets trapped which helps the bread rise more evenly. This added steam without direct heat from the oven coils prevents a crust from forming as quickly, which means we can develop a chewy, uniform interior texture.
Finally, we'll remove the Dutch oven's lid for the last 15 minutes or so to get that classic crispy, crunchy crust - perfect for slathering with my toasted butter pecan butter!
Honestly, this is such an easy way to create artisan bread at home, which is why I love baking bread in my Dutch oven, like my 3-ingredient overnight bread. However, if you don't have a Dutch oven, don't worry! You can still bake a crusty no-knead loaf on a baking sheet with my foolproof recipe.
Ingredients and Substitutions
- Whole wheat flour: I just use whole wheat flour to make this 100% whole wheat bread. But if you want a little bit of a lighter texture, use half whole wheat flour and half all purpose flour.
- Yeast: I prefer using instant yeast, so the bread can rise in half to a third of the time. If you swap in active dry yeast, your dough will need to rise for closer to 12+ hours.
- Salt: The measurement for salt I included in this recipe is for table salt or fine sea salt, not kosher salt.
- Flavors: Feel free to add spices or herbs to your dough as you mix it, to amp up that flavor. I love adding caraway, coriander, and fennel seeds like my German rye bread.
Let's Bake No-Knead Whole Wheat Bread!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Whisk the whole wheat flour, instant yeast, and salt.
2. Add the water and mix until it forms a dense, wet dough.
3. Cover the bowl and rise for about 6 hours at room temperature.
5. Shape the dough into a ball and place on parchment paper.
7. Remove the lid and bake for another 15 to 20 minutes.
4. It should double in size and have some bubbles on top.
6. Bake covered in a hot Dutch oven for 30 minutes.
8. Allow the bread to cool for at least 30 minutes, then enjoy!
Tips for Foolproof Bread Baking
- Don't forget to pop your Dutch oven into your oven as it preheats. This helps create the perfect rise and texture.
- Be careful when placing your bread in your Dutch oven. Wear oven mitts and don't rush! I still have a scar from when I accidentally let my wrist touch the piping-hot Dutch oven. Ouch.
- I prefer to let my bread cool for at least an hour after it comes out of the oven, but if you just can't wait that long, set a timer for at least 20 minutes before slicing. Bread continues to bake a bit even after it comes out of the oven.
- Check the expiration date on your yeast. Six hours is a long time to wait before realizing that your yeast is expired and won't rise your dough.
Baker's Schedule
Option 1 - All In One Day
Morning: Mix your dough and set it aside to rise.
Afternoon: Shape your dough and bake it. Cool, slice, and enjoy!
Option 2 - Overnight
Late Night: Mix your dough and let it rise overnight.
Early Morning: Shape, bake, and enjoy your freshly baked bread for breakfast!
Rustic No-Knead Whole Wheat Bread in the Dutch Oven
Equipment
Ingredients
- 4 cups whole wheat flour
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- 2 cups water (at room temperature)
- 1 teaspoon cornmeal (optional, for sprinkling under the loaf to prevent sticking)
Instructions
- In a large mixing bowl, whisk to combine the whole wheat flour, instant yeast, and salt.
- Add the water and mix with a large spoon until it forms a dense dough and there are no pockets of dry flour.
- Cover the mixing bowl with plastic wrap or a kitchen towel. Set aside at room temperature to rise for about 6 hours, until the dough has doubled in size and looks bubbly on top.
- On a lightly floured surface, shape the dough into a ball. Use your hands to gently push the top of the dough down the sides and underneath to create tension.Sprinkle a little bit of cornmeal onto a large piece of parchment paper to prevent your loaf from sticking to the paper. Place the dough ball seam-side-down on the parchment paper. Cover the dough with a kitchen towel while the oven preheats.
- Place a Dutch oven in your oven, and preheat the oven to 450°F. Allow the oven to preheat for at least 20 minutes, to ensure your Dutch oven is hot.
- Remove the hot Dutch oven from the oven. Pick up your dough by the corners of the parchment paper and carefully place it inside the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes, until the crust is dark brown and crispy.
- Carefully lift the bread out of the Dutch oven and allow it to cool on a wire cooling rack for at least 30 minutes before slicing.
Notes
- Rising Temp: If your kitchen is cold, set your dough to rise in the oven with the light turned on to add a little extra warmth.
- Leftover Yeast: Since we aren't using a full packet of instant yeast, store the remainder in the fridge to prolong its freshness.
Melinda
I love rustic hearty breads but they can be a lot of work, excited to try this easier version 🙂
Carissa Erzen
Thanks! I love using this no-knead shortcut when I don't feel like kneading a classic loaf.