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No Knead Whole Wheat Bread Recipe

No Knead Whole Wheat Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes (plus 10-12 hours rise)
  • Cook Time: 40-45 minutes
  • Total Time: 11-13 hours (including rising time)
  • Yield: 1 loaf (about 12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This no knead whole wheat bread is an easy, fuss-free recipe that yields a hearty, wholesome loaf with a perfect crust and soft, chewy interior. Made with 100% whole wheat flour and requiring minimal hands-on effort, it’s perfect for anyone seeking fresh, homemade bread without the need for kneading or special equipment.

Ingredients

Units Scale

For the Dough

  • 3 cups whole wheat flour
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 110°F)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons olive oil (plus extra for greasing)

For Finishing

  • Extra flour, for dusting

Instructions

  1. Mix the Dry Ingredients: In a large bowl, stir together the whole wheat flour, instant yeast, and salt until well combined to ensure even distribution of leavening and seasoning.
  2. Add Wet Ingredients: Pour in the warm water, honey (or maple syrup), and olive oil. Mix with a wooden spoon or spatula until well blended. The dough will look sticky and shaggy—don’t worry, that’s perfect for this no knead method.
  3. First Rise: Cover the bowl tightly with plastic wrap or a clean towel and let it rise at room temperature for 10 to 12 hours, or overnight, until the surface is bubbly and the dough has visibly expanded.
  4. Shape the Loaf: Lightly flour a piece of parchment paper or a clean surface. Turn the dough out onto the floured surface. Gently shape it into a round or oval loaf, using well-floured hands to avoid sticking. Avoid knocking out too much air.
  5. Second Rise: Cover the dough with a towel and let it rise for another 45 to 60 minutes, until puffed.
  6. Preheat the Oven: About 30 minutes before baking, place a Dutch oven (with lid) or heavy oven-safe pot in the oven and preheat to 450°F (230°C).
  7. Transfer and Score: Carefully remove the preheated pot from the oven. Lift the dough using the parchment paper and carefully set it, along with the paper, into the hot pot. Use a sharp knife to score a shallow ‘X’ on the top to help control the expansion as it bakes.
  8. Bake: Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the crust is deeply golden.
  9. Cool: Lift the bread out of the pot (using the edges of the parchment) and transfer to a wire rack. Let it cool completely before slicing to keep in moisture and ensure the crumb sets nicely.

Notes

  • For a softer crust, wrap the hot loaf in a clean kitchen towel as it cools.
  • The dough is meant to be sticky, so don’t add more flour than instructed.
  • This bread keeps well at room temperature for up to 3 days, and can be sliced and frozen for longer storage.
  • Add seeds or chopped nuts to the dough for extra texture and nutrition.

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 120
  • Sugar: 2g
  • Sodium: 220mg
  • Fat: 2.5g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 3.5g
  • Cholesterol: 0mg

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