No Knead Whole Wheat Bread: The Best Easiest Recipe!

No Knead Whole Wheat Bread

There’s something truly magical about the smell of freshly baked bread wafting through your kitchen, isn’t there? For years, I longed for that perfect artisan loaf with its crackly crust and chewy interior, but the thought of endless kneading always felt like a barrier I couldn’t overcome. My arms would ache just thinking about it! Then, a few years ago, a wonderful friend shared her secret: a game-changing method for No Knead Whole Wheat Bread that promised all the glory without the grueling arm workout. It was a true lightbulb moment, transforming not just my kitchen, but honestly, my entire week.

This particular recipe is a revelation, delivering a consistently beautiful crust, a wonderfully soft interior, and that incredible, comforting yeasty aroma that simply makes a house feel like a home. While I often rave about the versatility of no-knead methods, like my staple easy Dutch oven no-knead bread recipe that yields a classic white loaf, this whole wheat version brings a hearty, wholesome flavor that is simply unmatched for everyday enjoyment.

You’ll be amazed at how effortlessly you can achieve bakery-quality bread with minimal effort, making fresh, warm bread a regular part of your routine. And while I truly believe every slice of this No Knead Whole Wheat Bread will disappear almost instantly, it’s always good to be prepared for those rare leftover moments – after all, wasting homemade goodness is a crime! For instance, have you ever wondered whether you should dry out bread for French toast casserole? It’s a great question for making the most of your delicious creations, but first, let’s get baking this incredible loaf!

No Knead Whole Wheat Bread: The Easiest Recipe!

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Effortlessly bake a rustic, healthy No Knead Whole Wheat Bread with a perfect crust and tender crumb. Simple ingredients, incredible results!

Ingredients

• 3 cups (360g) whole wheat flour

• 1/4 teaspoon instant or active dry yeast

• 1 1/4 teaspoons salt

• 1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)

Directions

• In a large bowl, combine the whole wheat flour, yeast, and salt. Mix well with a spoon.
• Add the warm water and stir until a shaggy, sticky dough forms. Do not overmix; just ensure all flour is incorporated.
• Cover the bowl tightly with plastic wrap and let it rest at room temperature (around 70°F / 21°C) for 12-18 hours, or until bubbly and doubled in size.
• After the first rise, lightly flour a clean surface. Scrape the dough out onto the floured surface. Fold the dough over on itself a few times to form a rough ball.
• Gently place the dough seam-side down on a piece of parchment paper. Cover loosely with plastic wrap or a kitchen towel and let it rest for another 30-60 minutes.
• About 30 minutes into the second rise, place a 6-quart Dutch oven (with its lid) into your oven and preheat to 450°F (232°C).
• Once preheated, carefully remove the hot Dutch oven. Lift the dough by the parchment paper and gently transfer it into the hot Dutch oven, seam-side up.
• Cover the Dutch oven and bake for 30 minutes.
• Remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown.
• Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for texture!

Notes

• The Stickier, The Better: Don’t be alarmed if your dough is very sticky after the first rise. This high hydration is what contributes to the airy crumb and rustic texture of this no knead whole wheat bread. A little extra flour on your hands and surface will help manage it.
• Patience for Cooling: It’s so tempting to slice into a warm loaf, but for the best texture and flavor, allow your no knead whole wheat bread to cool completely on a wire rack. This allows the internal structure to set and prevents a gummy interior.
• Browning Tips: If your crust isn’t as golden as you’d like after removing the lid, you can turn the oven up to 475°F (245°C) for the last 5-10 minutes, keeping a close eye on it to prevent burning. This often gives a beautiful, deep brown finish to your no knead whole wheat bread.