No-Knead Whole Wheat Bread Recipe: A Simple, Delicious Way to Make Homemade Bread
This hearty whole wheat bread is made with simple ingredients like whole wheat flour, yeast, honey, and olive oil. It's easy to prepare and results in a soft, flavorful loaf perfect for sandwiches or as an accompaniment to meals.
Ingredients
- 3 cups whole wheat flour you can use white whole wheat flour or a combination of whole wheat and all-purpose flour for a lighter loaf
- 1 ½ teaspoons salt this helps enhance the bread’s flavor
- 1 teaspoon active dry yeast or instant yeast
- 1 ½ cups warm water not too hot, as it will kill the yeast
- 1 tablespoon honey or sugar, if you prefer for a slight sweetness
- 2 tablespoons olive oil or another vegetable oil for a soft texture
Instructions
Step 1: Activate the Yeast
- Start by dissolving the honey or sugar into the warm water. Sprinkle the active dry yeast over the surface of the water and let it sit for about 5-10 minutes. This will activate the yeast and allow it to foam up, signaling that it’s ready to use. If your yeast doesn’t foam, it may be expired, and you’ll need to start with a fresh packet.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine the whole wheat flour and salt. Once the yeast is activated, pour the yeast mixture into the flour mixture, along with the olive oil. Stir everything together using a wooden spoon or your hands until a shaggy dough forms. The dough should be slightly sticky but manageable.
Step 3: Let It Rise
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for 12-18 hours. Yes, you read that right—this long rise is what gives the bread its wonderful texture and flavor. You can let the dough rise overnight or for a full day, depending on your schedule.
Step 4: Shape the Dough
- After the dough has risen, it should be bubbly and doubled in size. Gently punch it down to release the air, and then transfer the dough onto a lightly floured surface. Shape the dough into a ball or a loaf, depending on your preference. For a more rustic look, you can leave it as a round boule. Alternatively, you can form it into a rectangular shape to fit into a loaf pan.
Step 5: Preheat the Oven
- While you shape the dough, preheat your oven to 450°F (230°C). If you’re using a Dutch oven or a heavy baking pot, place it with the lid in the oven as it preheats. This helps create the perfect environment for baking your no-knead bread with a crispy crust.
Step 6: Bake the Bread
- Once your oven is preheated, carefully place the shaped dough into the hot Dutch oven or onto a baking sheet. If using a Dutch oven, cover the pot with the lid. Bake the bread for about 30 minutes with the lid on, and then remove the lid and bake for an additional 10-15 minutes until the crust is golden and the bread sounds hollow when tapped on the bottom.
Step 7: Cool the Bread
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the bread to firm up and finish cooking inside. While tempting, don’t cut into the bread too soon—you’ll get a better texture once it has cooled.
Notes
Flour Types: If you want a lighter loaf, you can use a combination of whole wheat and all-purpose flour. You can also experiment with different types of whole wheat flour, such as white whole wheat, for a milder flavor and lighter texture.
Add-ins: Feel free to customize your bread by adding ingredients like sunflower seeds, oats, or dried herbs for additional flavor and texture.
Storage: Store your homemade no-knead bread in a paper bag or a breadbox to keep the crust crispy. For longer storage, wrap the bread tightly in plastic wrap and freeze it.
Dutch Oven: Using a Dutch oven or a heavy pot with a lid is key for getting a great crust. The pot traps steam, which helps the bread rise and develop a crispy exterior. If you don’t have a Dutch oven, a baking sheet works just as well, though the crust won’t be as crispy.
Add-ins: Feel free to customize your bread by adding ingredients like sunflower seeds, oats, or dried herbs for additional flavor and texture.
Storage: Store your homemade no-knead bread in a paper bag or a breadbox to keep the crust crispy. For longer storage, wrap the bread tightly in plastic wrap and freeze it.
Dutch Oven: Using a Dutch oven or a heavy pot with a lid is key for getting a great crust. The pot traps steam, which helps the bread rise and develop a crispy exterior. If you don’t have a Dutch oven, a baking sheet works just as well, though the crust won’t be as crispy.