Whole Wheat No-Knead Bread is a healthy version of the classic no-knead bread made with whole wheat flour. Add nuts and seeds for more texture!
My current favorite breakfast consists of two slices of this Whole Wheat No-Knead Bread topped with sliced avocados, sprinkled with salt and garlic powder. It’s so good and so easy and much tastier than oatmeal right now. I love making the No-Knead Bread because it’s pretty much hands-off yeast bread but this whole wheat version is currently on rotation here. I have been using whole wheat flour more lately, even in our pizza dough recipe, and we love it.
This Whole Wheat No-Knead Bread is easy and delicious! It’s a great way to limit white flour amount in your diet and skip buying a white sandwich bread. You can add nuts and seeds to give it more texture and enjoy with a generous amount of peanut or almond butter and this chia jam. So tasty!
To make a tasty whole wheat no-knead bread, I used two cups of whole wheat flour and one cup of all-purpose flour. Stir in yeast, water and salt until the dough is shaggy and sticky. Cover the bowl with saran wrap and leave to rise in room temperature for 8 to 24 hours. Next, lightly flour a sheet of parchment paper, form the dough into a ball and let rest when your oven is preheating. Bake the bread in a cast iron Dutch oven with lid for 30 minutes, then uncover and bake until the top is golden brown.
It is recommended to let a yeast bread (and any kind of bread for that matter, even sweet quick bread) to cool completely before slicing. Otherwise, the crumb will be sticky and not cut nicely.
I love using my Le Creuset Round Dutch Oven to make this bread. It’s perfect not only for cooking soups and chili!
Enjoy with a hearty chili, soup or pasta. This bread is also perfect for making grilled cheese and even homemade croutons.
More recipes with whole wheat flour:
- Whole Wheat Skillet Focaccia
- Whole Wheat Pancakes
- Whole Wheat Banana Bread
- Whole Wheat Chocolate Chip Cookies
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1.5 teaspoon salt
- 1/4 teaspoon brown sugar
- 1/2 teaspoon dry yeast
- 1.5 cups warm water
In a large mixing bowl, stir together both flours, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
When oven is ready, carefully place the parchment paper with dough inside the Dutch oven. Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks.
Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely.
You can add nuts and seeds to the dough to give the bread more texture.
This bread is chewier than the all-purpose flour version. It is heartier too.
This bread is great for making homemade croutons and awesome grilled cheese sandwiches!