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!
Whole Wheat No-Knead Bread recipe
Amount Per Serving
Calories 258Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.