This easy whole wheat bread recipe bakes up golden brown and crusty. You'll only need 3 ingredients, it's no knead, and mixed in one bowl.
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How To Make No Knead Whole Wheat Bread
To make homemade whole wheat bread you need whole wheat flour, yeast, and water. Enhance the flavor with salt and a touch of sweetness if preferred.
The no knead technique uses a high hydration or ratio of water. The water should be warm to reduce the proof time to about 3 hours.
You can use the overnight method, about 8 hours, on the counter if you prefer.
Check These No Knead Bread Recipes - Cranberry Walnut, Cinnamon Raisin, and White Artisan Loaf.
Ingredients and Substitutions
Flour - Whole Wheat or White Whole Wheat.
Yeast - Active Dry or Rapid Rise will both work.
Water- Warm water about 110° - 120° degrees Fahrenheit.
Flavor - Touch of salt and sweetness with honey or sugar.
Whole Wheat Flour Options
The most popular flour options for homemade bread is all-purpose, bread and wheat flour.
This recipe uses all whole wheat flour, but you can substitute some of the whole wheat flour for all-purpose or bread flour. Choose bread flour if you want more of a chewy texture.
There is also an option of white whole wheat flour on the grocery shelves.
White whole wheat is a type of wheat grain which is light in color with a milder flavor.
Typical whole wheat flour is made with red wheat grain which has a stronger earthy nutty flavor.
To make a no knead white artisan loaf of bread without a dutch oven try this super easy recipe.
Active Dry vs Rapid Rise Yeast
At the grocery store you will normally see two types of granulated yeast on the shelves, active dry and rapid rise.
Active dry or instant yeast is good when you want to ferment the bread dough for a long period of time. Perfect for overnight or cold dough fermenting.
Rapid dry yeast is used for same day or shorter proof times. It rises quickly and can be over proofed if fermented too long.
For this recipe you can use either type because the proof time is 3 hours. If you prefer overnight proofing choose the active dry yeast.
Secret To Baking Bread Without A Dutch Oven
Lot’s of recipes for crispy artisan bread loaves are so popular and use a cast iron dutch oven. The main reason is to trap the steam when covered while the bread is baking.
The steam prevents the bread from drying out and help to build that crispy crust.
The secret to achieve the same result without a Dutch oven is to place a baking pan of boiling water in the bottom rack of the oven. This will create the same steaming effect in the initial part of the bread baking.
About half way through the baking time, it will be removed then the baking will continue to achieve that crispy artisan crust.
Most bakeries don’t use dutch ovens they are baked on sheets pans which allows them to make multiple bread loves at a time.
In a home oven you can bake two loves of bread if needed and this recipe can be easily double.
Baking Pan Options
To achieve the most even brown coverage a flat baking surface is best, options include a baking sheet pan or pizza stone.
If you do not have a flat baking surface a cast iron skillet, cake pan, or roaster pan will work in a pinch.
Mix In’s and Flavors
If you would like even more flavor try these mix in’s or toppings.
Check out this blogpost for even more ideas - 127 Bread Spices Herbs and Flavors.
- Nuts and Seeds - Walnuts, pecans, sliced almonds or pumpkin seeds.
- Dried Fruit- Cranberries, blueberries, raisins or cherries.
- Spices and Seeds - Cinnamon, nutmeg, caraway, parsley, garlic or onion powder.
- Cheese - Cheddar, parmesan, or smoked gouda.
- Vegetables - olive, sun-dried tomatoes, or jalapeños.
- Fat- Avocado oil, olive oil, or butter.
Tips and Techniques
Try not to over bake the loaf, you’ll know when it’s finished baking when it has a gold brown color and tapping the bottom will have a hallow sounds.
If you are unsure if the bread is fully cooked an instant thermometer should be 209°F.
Let the bread cool for about 30 minutes before slicing. Slicing too soon might yield a dry texture.
Trust the process try not to add additional flour to the dough, the dough should be sticky.
For best results when prepping the flour use a spoon to scoop the flour into the measuring cup, then level it. It will help to prevent adding too much flour into the recipe or over measuring.
Don’t use your hands when mixing the dough, it’s way too sticky. I like to use a danish whisk, large spoon, or rubber spatula.
For a rustic look, sprinkle the top of the uncooked loaf with old fashioned oats or white flour.
Serving and Leftovers
Store leftovers in an airtight container or bread bag on the counter for up to 3 days.
To freeze leftover slices, wrap them in plastic wrap or parchment paper then place them into a freezer zipper bag. It can be frozen up to 3 months.
Step By Step Directions and Photos
Making the No Knead Bread Dough
- Grab the ingredients and prep them.
2. Confirm the temperature of the warm water. It should be about 110°F-120°F.
3. In a large mixing bowl add the warm water and yeast. If preferred add sugar or honey. Mix well.
4. Cover and let proof for 5-8 minutes.
5. The yeast and water mixture should be puffed up and foamy.
6. Add the whole wheat flour and optional salt if preferred.
7. Mix well with a rubber spatula or danish whisk. The dough will be very soft and sticky.
Proofing and Shaping The Bread Dough
8. Cover and set the bowl in a warm area on the kitchen counter. Let proof for a minimum of 3 hours or overnight about 6-8 hours if preferred.
9. The bread dough will double or triple in size.
10. Preheat the oven to 425°F and boil about 2-3 cups of water.
11. On the kitchen countertop sprinkle flour to prevent sticking.
12. Grab the mixing bowl and with a rubber spatula scrap the dough onto the floured kitchen countertop.
13. Sprinkle a touch more flour to prevent sticking.
14. With your hands dusted with extra flour shape the dough into a ball.
15. Grab your sheet pan or cast iron skillet lined with parchment paper.
16. Place the bread dough onto the sheet pan or skillet.
17. With a knife make a decorative slit (optional).
Baking The No Knead Whole Wheat Bread Without A Dutch Oven
18. When the oven is to temperature carefully place the cake pan with the boiling water onto the bottom rack.
19. Place the sheet pan or skillet with bread dough onto the top rack of the oven.
20. Bake for 30 minutes then remove the cake pan or water bath.
21. Then bake for an additional 10-15 minutes until the bread is golden brown and crispy.
22. Remove from the oven onto a cooling rack. Let cool for 30 minutes.
23. Cut into thick slices and serve with butter. Enjoy.
Artisan Whole Wheat Bread
Equipment
- Large Mixing Bowl With A Cover
- Measuring Tools
- Danish Dough Whisk or Rubber Spatula
- Thermometer
- Parchment Paper
- Sheet Pan, Skillet, or Pizza Stone
- Metal Cake Pan with Boiling Water
- Small Knife
- Oven Mitts
- Cooling Rack
Ingredients
- 3 cups Whole Wheat or Whole Wheat White Flour (Extra flour for shaping the bread dough)
- ½ teaspoon Active or Rapid Rise Yeast
- 1 ½ cups Warm Water (About 110°F-120°F)
- 1 teaspoon salt or 1 teaspoon sugar or honey (Optional)
- 2-3 cups of Water For Boiling (Water Bath)
Instructions
- In a large mixing bowl add the warm water and yeast. If preferred add sugar or honey. Mix well and cover. Let proof for 5-8 minutes.
- The yeast and water mixture should be puffed up and foamy.
- Add the wheat flour and optional salt if preferred. Mix well with a rubber spatula or danish whisk. The dough will be very soft and sticky.
- Cover and set the bowl in a warm area on the kitchen counter. Let proof for a minimum of 3 hours or overnight about 6-8 hours if preferred .
- The bread dough will double or triple in size.
- Preheat the oven to 425°F and boil about 2-3 cups of water.
- On the kitchen countertop sprinkle flour to prevent sticking.
- Grab the mixing bowl and with a rubber spatula scrap the dough onto the floured kitchen countertop.
- With your hands dusted with extra flour shape the dough into a ball.
- Grab your sheet pan or cast iron skillet lined with parchment paper.
- Place the bread dough onto the sheet pan or skillet. With a knife make a decorative slit (optional).
- When the oven is to temperature carefully place the cake pan with the boiling water onto the bottom rack.
- Place the sheet pan or skillet with bread dough onto the top rack of the oven.
- Bake for 30 minutes then remove the cake pan or water bath.
- Bake for an additional 10-15 minutes until the bread is golden brown and crispy.
- Remove from the oven onto a cooling rack. Let cool for 30 minutes.
- Cut into thick slices and serve with butter. Enjoy.
Mary says
Do you have any nutrition facts for this recipe?
Andrea Johnson says
I'm working on adding it. Thank you for asking.