Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Knead Whole Wheat Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 36 reviews

  • Author: Sara
  • Total Time: 13 hours
  • Yield: 1 loaf
  • Diet: Vegan

Description

Hearty whole wheat bread with deep flavor and rustic texture, made effortlessly without kneading. This no-knead recipe allows the dough to develop slowly over an extended resting period, producing a crusty, nutritious loaf perfect for sandwiches or to enjoy fresh with butter.

Ingredients

Dry Ingredients

  • 3 cups whole wheat flour
  • 1½ tsp salt
  • ½ tsp instant yeast

Wet Ingredients

  • 1½ cups warm water

Instructions

  1. Mix Ingredients: In a large bowl, combine the whole wheat flour, salt, and instant yeast. Pour in the warm water and stir until a sticky dough forms, ensuring all ingredients are well incorporated.
  2. First Rest: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation develops flavor and allows the gluten to form without kneading.
  3. Shape the Dough: After resting, gently turn the dough out onto a lightly floured surface. Fold it a couple of times to form a rough ball shape without deflating the dough too much, maintaining its airy texture.
  4. Second Rest: Place the shaped dough on parchment paper or a floured surface and cover it loosely. Let it proof for 30 minutes to relax and rise slightly before baking.
  5. Prepare to Bake: Preheat your oven to 450°F (230°C) with a Dutch oven inside to get it hot. The preheated pot replicates a professional steam oven environment for a crispy crust.
  6. Bake Covered: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes. This traps steam and helps the bread rise beautifully.
  7. Bake Uncovered: Remove the lid and continue baking for an additional 15 minutes to brown the crust and develop a deep color and crunch.
  8. Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to set the crumb and avoid gummy texture.

Notes

  • Add seeds or nuts to the dough before resting for extra texture and flavor.
  • The dough should be sticky and shaggy; do not add too much flour to avoid dense bread.
  • Allowing a long fermentation time is key to developing the flavor and texture in this no-knead method.
  • Use a Dutch oven or similar heavy pot with a lid to trap steam during baking for a crisp crust.
  • Cooling the bread completely ensures the crumb finishes cooking and slices nicely.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: European-style

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