100 Whole Wheat Bread Plain and Simple No Knead
Discover the wholesome goodness of homemade bread with this stress-free recipe for 100% Whole Wheat Bread, Plain and Simple, No Knead. Perfect for busy bakers, this easy no-knead method requires just six pantry staples—whole wheat flour, water, instant yeast, salt, honey, and olive oil—to create a loaf that’s soft, hearty, and packed with nutrients. With only 10 minutes of prep time, the dough rises overnight, yielding a beautifully bubbly texture and deep, nutty flavor. Simply mix, rise, transfer to a pan, and bake for bakery-quality results without the fuss. Ideal for sandwiches, toast, or enjoying warm with a spread of butter, this recipe is your go-to for wholesome, homemade bread that’s as nutritious as it is delicious. Perfect for beginners and seasoned bakers alike!
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Recipe Information
Ingredients
- 420 grams whole wheat flour
- 360 milliliters water
- 2 teaspoons instant yeast
- 1.5 teaspoons salt
- 2 tablespoons honey
- 1.5 tablespoons olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, instant yeast, and salt. Mix well to distribute the ingredients evenly.
Add the water, honey, and olive oil to the dry ingredients. Stir with a wooden spoon or spatula until the mixture forms a shaggy, sticky dough. Ensure there are no dry spots of flour but avoid overmixing.
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 10–12 hours, or until it has doubled in size and appears bubbly on the surface.
Once the dough has risen, prepare a loaf pan by greasing it lightly with olive oil or lining it with parchment paper.
Transfer the dough to the prepared loaf pan. Use a spatula or wet hands to gently smooth the top of the dough, ensuring it fills the pan evenly.
Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rise for 1–1.5 hours, or until it has risen slightly above the rim of the pan.
During the last 20 minutes of the second rise, preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 36.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1793 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
