This beginner-level no knead whole wheat bread recipe is an excellent starting point for a beginner home baker. It has a crusty exterior and tender crumb. The recipe does take some time to prepare (mostly hands-off) but the final baked loaf will be worth the wait.
Enjoy this crusty bread with butter, jam, bread dipping oil, or slather with homemade hummus. It's perfect with my Red Lentil Soup too!
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I know that baking homemade bread can sometimes feel intimidating and out of reach for most. I used to feel this way years ago too. This recipe is perfect for beginners because:
- No fancy techniques are needed here. No sourdough starter to worry about! No slapping or folding of dough! No complicated shaping or scoring.
- It’s very hands-off! The initial mixing is done in 5 minutes.
What is No-Knead Bread?
No-knead bread refers to bread that is prepared without a stand mixer or hand kneading on the counter. The rising happens slowly. I personally prefer the no-knead version because of a longer rise time which has many benefits:
- Enhanced Flavor and Texture: No-knead bread often has a distinct flavor profile because of the longer fermentation time, allowing the dough to develop complex flavors and a slightly tangy taste.
- Improved Digestibility: Slow fermentation allows the enzymes in the dough to break down complex carbohydrates and gluten, making the bread easier to digest. This can be especially beneficial for individuals with gluten sensitivities.
- Lower Gluten Content: While slow-rising bread does not become completely gluten-free, the prolonged fermentation process can break down some of the gluten proteins. For individuals with mild gluten sensitivities, this might make slow-rising bread more tolerable compared to bread made with quick-rise yeasts.
Baking a no-knead loaf does take some time and proper planning, but the results are well worth it. Looking for another no knead recipe? Try my rosemary parmesan no knead bread, jalapeno cheddar focaccia, focaccia pizza and my tomato no knead focaccia. Also try my Schiacciata (Tuscan flatbread recipe).
Ingredients
With only 5 ingredients, this recipe will be your jumping off point into the world of no-knead bread loaves.
Ingredient Notes and Substitutions
- Flour: This recipe is a whole wheat recipe, so naturally, it has whole-wheat flour. Baking with 100% whole wheat flour can be challenging, so I recommend working with both all-purpose flour and whole wheat. As you get more comfortable making bread, you can experiment with the ratios, include other flours like spelt or rye, and play with the hydration level. If you prefer a white loaf, try my No Knead White Bread recipe. or try my whole wheat focaccia.
- Yeast: I use instant yeast, but you can also use dry active yeast. The truth is, when it comes to no-knead recipes, it doesn’t matter if you use instant or active dry yeast. Make sure your yeast is not too old. Old yeast may not be as active and may result in dense bread.
- Salt: Salt is an essential ingredient in breadmaking. Don’t reduce the recommended amount.
See the recipe card for full information on ingredients and quantities.
How to Make No Knead Whole Wheat Bread
I recommend you read through all the steps and get a good feel for the timing.
Step 1. Mix the dough. Add all the dry ingredients to a large mixing bowl and stir well to combine (Image 1). Add the water and stir using a fork or dough mixer (affiliate link) until shaggy. Don’t overmix, just make sure all the flour hydrated (Image 2-3).
Step 2. Rise. Cover and let the dough rise for 12-18 hours, until the surface is dotted all over with bubbles (Image 4).
Step 3. Form the dough. Very lightly flour your work surface and turn over the dough. It will seem and feel wet. That’s ok. Carefully fold the dough into a ball shape. It doesn’t have to be perfect (Image 5).
Step 4. Transfer to the basket. Carefully lift the bread dough ball and place it in a well-floured banneton basket (affiliate link), or bowl lined with a towel, ensuring that the seam is facing up. If the seam begins to undo itself, carefully pinch the dough (Image 6). Cover with a towel and let it rise for 1-2 hours.
Step 5. Preheat and Prepare. 30 minutes before the dough is ready, place an oven-safe Dutch oven pot in your oven and preheat to 475F. When the oven is preheated and the bread has risen, carefully take out the Dutch oven and remove the lid. Uncover the dough (Image 7). Flip the dough ball onto silicone bread liner (affiliate link) or piece of parchment paper (Images 8-9). You can score the bread with a lame (affiliate link) or knife (Image 10).
Step 6. Bake. Pick up the edges of the parchment paper or silicone liner and carefully lower the dough ball into the uncovered Dutch oven (Image 11). Place the lid back on and place the Dutch oven back into the oven and bake for 30 minutes.
Step 7. Brown. After 30 minutes, remove the lid and continue to bake for another 15-20 minutes, until a golden brown crust forms (Images 12-13). Remove the bread from the oven and allow it to cool completely before slicing.
Expert Tips
- Cold kitchen? If your kitchen is on the cold side, let the dough rise in the oven with the oven light on, or on top of the fridge. Try to find a warm place to help the yeast get to work.
- Cool fully: it's important for any home-baked bread to be fully cooled before slicing, or you'll get that pilling/rolling that happens when it's cut too soon. It’ll be too gummy.
- Give it time: the dough must rise for at least 12 hours, and can't be rushed. You're using a tiny amount of yeast and it needs time to do its work.
- Use light hands: the dough should be handled lightly, especially when shaping, so the air isn't knocked out of it. We want to preserve all that air that the yeast worked so hard to make.
- Get creative. Feel free to add some dried or fresh herbs, sesame seeds, cheese, fruits or nuts to your dough. Check out my no-knead rosemary parmesan loaf and no-knead zaatar focaccia.
Recipe FAQs
You can store the bread in a Ziplock bag on the counter for 3-4 days.
Yes, I recommend pre-slicing the bread and freezing it in a freezer bag for up to 6 months. When you freeze slices, you can easily take as many as you need out and defrost/toast them.
No-knead bread is often associated with Jim Lahey, an American baker and the owner of Sullivan Street Bakery in New York City. Jim Lahey popularized the no-knead bread method, and his recipe gained widespread attention when it was featured in Mark Bittman's column in The New York Times in 2006. This recipe is inspired by Jim’s and is slightly different in quantities and technique.
Sourdough and no-knead bread represent two distinct styles with differences in their leavening agents, flavors, preparation times, and textures. Sourdough relies on a natural fermentation process using a sourdough starter, resulting in a tangy flavor and complex aroma. No-knead bread, on the other hand, uses commercial yeast for leavening and is known for its simplicity and shorter preparation time.
The Dutch oven method is used to help get a good rise and trap steam to ensure a good “oven spring”. Oven spring (aka bread rise) is when the dough rapidly expands and rises in the oven during the initial stages of baking. This occurs due to the combination of heat, steam, and the leavening agents (yeast or other leavening agents) in the dough. The term "spring" reflects the upward expansion or upward movement of the dough during this phase of baking.
If you make this No Knead Whole Wheat Bread Recipe or other baking recipes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
No Knead Whole Wheat Bread Recipe
Equipment
- Kitchen Scale - Optional
- Danish mixer - Optional
- Banneton basket - Recommended
- Silicone Bread Lifter - Recommended
Ingredients
- 2 cups All-purpose flour - 265 grams
- 1 ⅓ cups Whole wheat flour - 175 grams
- ¼ teaspoon Instant yeast - 1 gram
- 2 teaspoon Kosher salt - 10 grams
- 1 ½ cups Lukewarm water - 350 grams
Instructions
- Mix the dough. Add all the dry ingredients to a large bowl and mix well to combine. Add the water and stir using a fork, wooden spoon or dough mixer until shaggy. Don’t overmix, just make sure all the flour is hydrated.
- Rise. Cover with plastic wrap and let the dough rise at room temperature for 12-18 hours, until the surface is dotted all over with bubbles.
- Form the dough. Turn the dough over onto a lightly floured surface. It will be shaggy and feel wet. That’s ok. Carefully fold the dough like you would an envelope, turn 90 degrees and repeat. The goal is to form a tight ball, with a seam on the bottom touching the work surface. It doesn’t have to be perfect.
- Transfer to the basket. Carefully lift the dough ball and place it in a well-floured banneton basket (or bowl lined with a towel), ensuring that the seam is facing up. If the seam begins to undo itself, carefully pinch the dough. Cover with a towel and let it rise for 1-2 hours.
- Preheat and Prepare. 30 minutes before the dough is ready, place an oven-safe Dutch oven pot in your oven and preheat to 475F/240C. When the oven is preheated and the bread has risen, carefully take out the Dutch oven and remove the lid. Flip the dough ball onto a sheet of parchment paper or silicone bread liner. You can score the bread with a lame or knife if you wish.
- Bake. Pick up the edges of the parchment paper or silicone liner and carefully lower the dough ball into the uncovered Dutch oven. Place the lid back on and place the Dutch oven back into the oven and bake for 30 minutes.
- Brown. After 30 minutes, remove the lid and continue to bake for another 15-20 minutes, until a golden brown crust forms. Remove the whole wheat loaf from the oven and allow it to cool completely on a wire rack before slicing.
Video
Notes
- Flour: This recipe is a whole wheat recipe, so naturally, it has whole wheat flour. Baking with 100% whole wheat flour can be challenging, so I recommend working with both all-purpose white flour and whole wheat. As you get more comfortable making bread, you can experiment with the ratios, include other flours like spelt or rye, and play with the hydration level.
- Yeast: I use instant yeast, but you can also use dry active yeast. The truth is, when it comes to no-knead recipes, it doesn’t matter if you use instant or active dry yeast.
- Salt: Salt is an essential ingredient in breadmaking. Don’t reduce the recommended amount.
Robin says
Is it possible it will proof in a shorter time? How will I know if it is over proofed?
Luay Ghafari says
Because this is a no-knead recipe, you definitely need to do 12-18 hours for the first rise.
Emilie says
Do I leave this to rise the first time in the fridge for the 12 hours or on a counter at room temperature? Unsure as some no need recipes 1st proof is in the fridge? Can't wait to make
Luay Ghafari says
For my loaf recipe, the first rise is done on the counter.
Sara says
I’ve been making no knead bread for years using different recipes including from NYT and this is hands down the absolute best!
Luay Ghafari says
Thank you so much for the kind words!
Iyella says
Hello, I don't have a dutch oven so was wondering if I could use my glass bread baking pan for this recipe?
Luay Ghafari says
As long as the vessel can withstand the heat and still have enough room for the bread to expand then yes. It also needs a lid because the goal of the Dutch oven is to create steam in the first part of the bake.
Husna says
I made this bread yesterday and its delicious eventho i made a mistake i forgot to dust the parchment paper with flour, my bad 😢but it still turns out great. the taste is bit savoury so its yummy to dipped it into the soup.
I also dont have dutch oven so i just use iron skillet and stainless bowl as a cover😀 Deff will rebake again. Thanks for the recipe Luay
Husna says
Salaam one more question so my kitchen is quite warm about 28-30 here at the night. Do i still have to proof the dough in minimal 12 hrs or should i reduce it.. thankss😊
Luay Ghafari says
I would reduce that time. The dough might overproof. You can try to make the bread in the morning and see how it rises and bake it in the evening.
Husna says
Salaam.. can i subs all purpose flour with bread flour instead? Thanks
Luay Ghafari says
Yes you can.
Ollie says
Hi there Luay,
I have baked this 3 times now, and I'm amazed that we can now produce such satisfying loaves at home! We have a bread machine, but there's something special about these loaves, and they're easier to slice.
One thing that I've noticed is that after basking and plenty of cooling time (e.g next day), when I first slice the bread there is a stickiness to it. The crumb is fantastic and it's springs back when squashed. It seems like the stickiness dissipates over a couple of days.
Any idea what might be causing this?
Luay Ghafari says
I'm glad you like this recipe. You can try to reduce the amount of water in the recipe slightly by 1/4 cup. You can also slice the whole loaf when cool and then toast/reheat slices as you need them.
Emma Bailey says
I cant believe how amazing this bread turns out - I’m using 100% spelt flour in the white / wholemeal ratio specified, with a little less water than recommended. The steps to make it are so quick so it’s just a case of timing the second prove so there’s time to bake. I haven’t actually eaten it, being gluten free but my husband says it’s better than the very expensive supermarket 100% spelt sourdough - which is usually the only bread he can eat as regular wheat seems to give him tinnitus. Thank you!
Luay Ghafari says
I'm so glad you liked it. -Luay
Bonny says
My first time making a loaf of bread (bought a Dutch oven last week). I don’t have any fancy tools and it came out wonderfully! Will make again!
Luay Ghafari says
Glad you liked it, Bonny! Thanks for sharing! -Luay