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No-Knead Whole Wheat Bread Recipe

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4.1 from 3 reviews

This No-Knead Whole Wheat Bread recipe offers a simple and hands-off way to bake a wholesome, hearty loaf using minimal ingredients and effort. By letting the dough rest for an extended time and baking it in a preheated Dutch oven, you achieve a crusty exterior with a tender, flavorful crumb. It’s perfect for those looking for a healthy homemade bread without the need for kneading or complex steps.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 9 hours 5 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Ingredients

  • 500 grams whole wheat flour (~3¾ cups)
  • 2 teaspoons kosher salt
  • 1 teaspoon dry active yeast
  • 2 cups warm water (100-115℉ / 38-46℃)

Instructions

  1. Measure Flour: Place a large mixing bowl on a kitchen scale, switch units to grams, and zero the scale. Add whole wheat flour until it reads 500 grams. Alternatively, fluff and spoon the flour into a measuring cup to measure 3¾ cups, leveling off the excess.
  2. Prepare Dough: Add 2 teaspoons kosher salt and 1 teaspoon dry active yeast to the flour. Mix well to combine. Pour in 2 cups of warm water and stir with a wooden spoon or spatula until the flour is completely moistened. Avoid over mixing; stop once no dry flour pockets remain.
  3. Rest the Dough: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for at least 8 hours and up to 18 hours, allowing it to ferment and rise slowly.
  4. Shape the Dough: After rising, turn the sticky dough onto a lightly floured surface or piece of parchment paper. Lightly flour your hands and gently shape the dough into a rough circle. Brush off any excess flour from the dough and parchment, and let the dough rest while you preheat the oven.
  5. Preheat Oven: Place a Dutch oven with its lid inside the oven. Preheat the oven to 450℉ (230℃) with the Dutch oven inside to ensure it becomes hot.
  6. Bake Covered: Carefully remove the preheated Dutch oven from the oven. Transfer the shaped dough into the hot pan, then cover with the lid. Bake for 30 minutes covered to trap steam and develop a crust.
  7. Bake Uncovered: Remove the lid and continue baking for an additional 20 minutes, until the bread is golden brown and the internal temperature reaches 207-209°F (97-98℃).
  8. Cool: Remove the bread from the Dutch oven and transfer to a wire rack. Allow to cool for 30-45 minutes before slicing and serving to ensure the crumb finishes setting.

Notes

  • Use whole wheat flour for a hearty, nutritious loaf. If substituting with other whole grain flours, hydration and rising time may vary.
  • Warm water should be between 100-115℉ to activate the yeast properly without killing it.
  • Resting the dough for 8 to 18 hours develops flavor and gluten without kneading.
  • Baking in a preheated Dutch oven traps steam for a crusty exterior and moist crumb.
  • Letting the bread cool completely before slicing prevents gummy texture.

Find it online: https://cheftinaskitchen.com/no-knead-whole-wheat-bread-recipe/