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Two slices of dark brown wheat bread leaning against the rest of the loaf on a wood board.

Rustic No-Knead Whole Wheat Bread in the Dutch Oven

Carissa Erzen
If you don't want to knead dough, but you still want to sink your teeth into fresh homemade bread, this no-knead whole wheat bread is the answer! Baked with just 3 ingredients (plus water) in the Dutch oven, this rustic loaf is hearty, delicious, and so easy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Rise Time 6 hours 20 minutes
Total Time 7 hours 15 minutes
Course Side Dish
Cuisine American, German
Servings 12 slices (1 loaf)
Calories 139 kcal

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.

Nutrition

Serving: 1 sliceCalories: 139kcalCarbohydrates: 29gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 292mgPotassium: 155mgFiber: 5gSugar: 0.2gVitamin A: 4IUVitamin C: 0.003mgCalcium: 14mgIron: 1mg
Keyword no knead bread, whole wheat bread
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