No Knead Whole Wheat Bread

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This no knead whole wheat bread recipe starts with a simple mix of whole wheat and all-purpose flour, yeast, and warm water. After two rises, it bakes in a hot Dutch oven to create a crusty, wholesome loaf that’s full of homemade flavor and rustic charm.

Prep Time30

Cook Time45

Rising Time3 45

Total Time5

Course: Bread

Cuisine: American

Servings:

Author: Amy Nash

Ingredients

2 cups (282g) whole wheat bread flour
1½ cups (212g) all-purpose flour
2¼ teaspoons instant dry yeast
1½ teaspoons salt
1¾ cups warm water
1 Tablespoon granulated sugar
2 Tablespoons olive oil

Instructions

Combine all the dry ingredients first in the large mixing bowl of a stand mixer or mixing bowl. Add the liquid ingredients and stir with a wooden spoon until they are fully combined (the dough will be tacky but not sticky). If it's sticky, add the right amount of flour a tablespoon at a time and mix until you get a smooth dough ball.
2 cups (282g) whole wheat bread flour, 1½ cups (212g) all-purpose flour, 2¼ teaspoons instant dry yeast, 1½ teaspoons salt, 1¾ cups warm water, 1 Tablespoon granulated sugar, 2 Tablespoons olive oil
Cover the bowl with a clean kitchen towel or plastic wrap and let the whole wheat loaf dough rise and double in size on the kitchen counter, approximately 3-4 hours. The dough is ready when it has visibly increased in volume and pressing a finger into the dough leaves a slight indentation that slowly fills back in.
After the first rise, gently deflate the dough by pressing it down with your fingertips. Transfer it to a lightly floured work surface and stretch the dough into a rectangle about ½ - 1 inch thick with even thickness. Fold both long sides into the center, then roll tightly from one short end like a burrito. Shape the dough into a smooth ball, seam side down and lightly dust the top with flour.
Transfer the dough, seam side up, to a floured banneton or a bowl lined with a well-floured kitchen towel. Cover loosely and let it rise for 45-60 minutes. The dough should look puffy and increase by about 50% in size.
Place a dutch oven with a lid in your oven and preheat the oven to 450°F. Transfer the dough to a piece of parchment paper, slice the top of the dough with a knife or a razor blade. Once the oven is preheated, carefully lower the dough (on the parchment) into the hot Dutch oven and cover. Bake the bread for 35-40 minutes, or until its crust is deep golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack for at least 1 hour before slicing.

Notes

Storage & Make Ahead

Store: Keep homemade bread in an airtight container, plastic bag, or bread box at room temperature for 2-3 days, or 5-7 days if wrapped tightly in the refrigerator. If you won’t finish the loaf in time, freeze it.
Freeze: Slice your no knead bread before freezing for easy grab-and-toast mornings. Store in a freezer bag and freeze for up to 3 months.
Reheat: A quick toast in a toaster or warm oven brings that crusty texture back. If the slice is frozen, no need to thaw - just toast it straight from the freezer.
Make-Ahead: You can mix the dough the night before, cover it tightly and let it rise slowly in the fridge overnight, and then continue with shaping and baking the next day. It’s great for prepping ahead for a weekend brunch or cozy family dinner.

Nutrition

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