No Knead Whole Wheat Bread
Discover the ultimate simplicity of homemade bread with this No Knead Whole Wheat Bread recipe. This fuss-free loaf delivers a rich, nutty flavor and hearty texture, thanks to a blend of whole wheat and all-purpose flour. With just 15 minutes of hands-on prep and an extended rise time, the magic happens while you sleep—no kneading required! A touch of honey adds natural sweetness, while baking in a preheated Dutch oven creates a perfectly crisp, golden crust. Ideal for beginners and seasoned bakers alike, this wholesome bread pairs beautifully with soups, salads, or simply a smear of butter. Perfect for those seeking an easy, homemade, rustic bread recipe packed with natural goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 420 grams Whole wheat flour
- 75 grams All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Honey
- 400 milliliters Warm water (about 110°F/43°C)
- 1 tablespoon Olive oil (to grease the bowl)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Stir together until evenly mixed.
Add the honey and warm water to the dry ingredients. Use a spatula or wooden spoon to mix until the dough comes together. It will be shaggy and sticky, but that is normal—do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbling on the surface.
After the first rise, prepare a work surface by lightly flouring it. Gently turn the dough out onto the floured surface, being careful not to deflate it too much.
Using floured hands, fold the dough over itself a few times to form a rough ball. Do not knead—just enough to shape it.
Line a bowl or proofing basket with a clean tea towel and dust it generously with flour. Place the dough seam-side down in the prepared bowl and cover loosely with a towel. Let it rise for another 1 to 2 hours, or until it has doubled in size again.
About 30 minutes before the second rise is done, preheat your oven to 450°F (230°C). Place a large Dutch oven (with its lid) inside the oven to preheat as well.
When ready to bake, carefully remove the hot Dutch oven from the oven. Gently invert the dough into the Dutch oven, seam-side up. If the dough sticks to the towel, ease it off gently without tearing.
Cover the Dutch oven with its lid and bake for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
Carefully transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 34.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 181 mg | 4% | |
*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.
