If you’ve ever dreamed of baking your own wholesome, crusty loaf but were daunted by the thought of endless kneading and complicated steps, this No-Knead Whole Wheat Bread Recipe is your new best friend. It’s a perfectly chewy, richly flavored artisan-style bread that comes together with minimal hands-on time and just a handful of simple ingredients. I promise, once you make this, your kitchen will smell like a cozy bakery, and you’ll be hooked on this approachable, hearty homemade bread that elevates every meal.
Ingredients You’ll Need
Each ingredient in this No-Knead Whole Wheat Bread Recipe plays a vital role in creating that irresistible texture and deep flavor. They’re pantry staples that combine to make magic happen with very little effort on your part.
- 2 cups whole wheat flour: The heart of the loaf, providing that nutty flavor and wholesome goodness.
- 1 cup all-purpose flour: Balances the density of whole wheat for a lighter, tender crumb.
- 1½ teaspoons salt: Enhances flavor and controls yeast activity to ensure proper rise.
- ½ teaspoon instant or active dry yeast: The leavening agent that does all the rising work while you wait.
- 1½ cups warm water: Hydrates the flours and activates the yeast, resulting in a sticky dough perfect for developing gluten without kneading.
How to Make No-Knead Whole Wheat Bread Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the whole wheat flour, all-purpose flour, salt, and yeast in a large bowl. This ensures even distribution and prepares the dry base for your bread dough.
Step 2: Add Warm Water and Mix
Pour in the warm water and stir with a wooden spoon or spatula until you have a sticky, shaggy dough. Don’t worry if it seems wetter than traditional bread dough; this stickiness is exactly what creates the bread’s tender crumb.
Step 3: Let the Dough Rise Overnight
Cover the bowl with plastic wrap or a clean kitchen towel and leave it at room temperature for 12 to 18 hours. This long, slow fermentation develops that deep, nutty flavor and the light texture you’re craving.
Step 4: Shape the Dough
After your dough has doubled and is bubbly, turn it out onto a well-floured surface. Gently shape it into a round loaf without kneading—just folding the edges towards the center to create some surface tension.
Step 5: Rest the Dough
Place the shaped dough on parchment paper and let it rest uncovered for about 30 minutes. This final rise helps create the perfect structure before baking.
Step 6: Preheat Oven and Dutch Oven
While the dough is resting, preheat your oven to 450°F (230°C) with a Dutch oven inside. The hot pot captures steam, making the crust wonderfully crisp and golden.
Step 7: Bake Covered
Carefully transfer the dough with the parchment into the hot Dutch oven. Cover and bake for 30 minutes. This trapped steam environment is what gives your bread that signature crust and airy crumb.
Step 8: Bake Uncovered
Remove the lid and bake uncovered for an additional 10 to 15 minutes, until the crust is deeply golden brown and irresistibly crunchy.
Step 9: Cool Completely
Take the bread out and transfer it to a wire rack. Let it cool fully before slicing—this finishing touch ensures the perfect texture inside, so resist the temptation to cut in while it’s hot!
How to Serve No-Knead Whole Wheat Bread Recipe
Garnishes
You can sprinkle seeds like sesame, sunflower, or flax on top before baking for extra crunch and nuttiness. A light brush of olive oil after baking adds a shiny, flavorful finish that’s simply delightful.
Side Dishes
This bread pairs wonderfully with a steaming bowl of soup or a fresh salad, making for a wholesome meal. It also shines with hummus, avocado toast, or a good helping of nut butter for a nourishing snack.
Creative Ways to Present
Try slicing it thick and toasting it with garlic butter for an easy bruschetta base. Or cube the bread to toss into salads or soups as croutons. The versatility of this loaf means you can enjoy it in countless delicious ways.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in a clean kitchen towel or a paper bag to keep the crust crisp and store it at room temperature. It should stay fresh for 2 to 3 days, perfect for enjoying without reheating or refreshing.
Freezing
If you want to keep your No-Knead Whole Wheat Bread Recipe longer, slice it first and freeze the individual slices in an airtight bag. This lets you pull out exactly what you need without thawing the whole loaf.
Reheating
To revive day-old bread, toast slices in a toaster or warm the whole loaf in a preheated oven at 350°F (175°C) for 5 to 10 minutes. This breathes life back into the crust and crumb, making it taste freshly baked again.
FAQs
Can I use only whole wheat flour in this recipe?
While you can use 100% whole wheat flour, the loaf will be denser and less airy. The all-purpose flour helps lighten the texture, but feel free to experiment if you want an even heartier bread.
Do I have to use a Dutch oven to bake this bread?
The Dutch oven is key for creating steam, which gives the bread its crusty exterior. If you don’t have one, use a heavy baking dish with a lid or place a pan of water in the oven to mimic the steam effect.
How sticky should the dough be?
The dough will be quite sticky—that’s normal for no-knead breads. Avoid adding too much extra flour when shaping; gentle handling with floured hands or surface is all you need.
Can I add seeds or nuts into the dough?
Absolutely! Adding seeds like flax or sunflower or even chopped nuts can boost texture and nutrition. Just fold them in gently after mixing the wet and dry ingredients.
Is this bread suitable for a vegan diet?
Yes, this No-Knead Whole Wheat Bread Recipe uses no animal products and is perfect for vegans and those avoiding dairy or eggs.
Final Thoughts
This No-Knead Whole Wheat Bread Recipe has become one of my absolute favorite ways to enjoy freshly baked bread without the fuss of traditional kneading and shaping. It’s hearty, delicious, and incredibly satisfying to bake at home. I wholeheartedly encourage you to dive in and make this loaf your own—it’s a simple pleasure that will soon feel like second nature in your kitchen.
Print
No-Knead Whole Wheat Bread Recipe
- Total Time: 18 hours 10 minutes
- Yield: 1 loaf (about 1.5 pounds)
- Diet: Vegan
Description
A hearty, crusty no-knead whole wheat bread with a chewy interior and rich, nutty flavor. This easy, hands-off recipe delivers bakery-style bread using simple ingredients and time, perfect for home bakers seeking wholesome artisan bread with minimal effort.
Ingredients
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant or active dry yeast
Wet Ingredients
- 1½ cups warm water
Instructions
- Mix the dry ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and yeast thoroughly to ensure even distribution of the leavening agents and seasoning.
- Add water and form dough: Pour in the warm water and stir until a sticky, shaggy dough forms. This dough will be wet and sticky, which is typical for no-knead bread.
- First rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 12 to 18 hours. The long fermentation develops flavor and gluten structure without kneading.
- Shape the loaf: Turn the dough out onto a generously floured surface and gently shape it into a round loaf. Avoid overworking the dough to maintain its airy texture.
- Rest the dough: Place the shaped dough on a piece of parchment paper and let it rest for 30 minutes to relax and rise slightly before baking.
- Preheat the oven and Dutch oven: Preheat your oven to 450°F (230°C) and place a heavy Dutch oven inside to heat up. This creates a steam environment for crusty bread.
- Bake covered: Carefully transfer the dough along with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to trap steam and achieve a soft crumb.
- Bake uncovered: Remove the lid and continue baking the bread for another 10–15 minutes, until the crust is deep golden brown and crisp.
- Cool the bread: Remove the bread from the Dutch oven and cool it completely on a wire rack. Cooling helps set the crumb and improves slicing quality.
Notes
- Dough will be sticky—this is normal for no-knead bread and contributes to a chewy crumb.
- Allow the bread to cool completely before slicing to avoid a gummy texture inside.
- You can sprinkle seeds or oats on the dough before baking for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American / European-inspired
