Home
Recipes
Breads
Whole Grain Bread
No-Knead Whole Wheat Bread Recipe

No-Knead Whole Wheat Bread Recipe

By What’s Baking

Rustic, flavorful whole wheat bread with a crisp crust and tender interior, requiring minimal hands-on time yet delivering artisanal bakery-quality results.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic round loaf of no-knead whole wheat bread with a deep golden-brown crust that's crackled and dusted with a light coating of flour. A cross-section reveals an open, irregular crumb structure with tiny air pockets throughout the tender, nutty-brown interior. The bread sits on a wooden cutting board with a few slices cut to show the texture, alongside a butter knife and small dish of honey butter. Natural window light creates shadows that highlight the bread's crusty exterior while a sprinkling of wheat berries and flour create visual interest around the composition, emphasizing the wholesome, artisanal nature of this homemade loaf.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">420ml water, room temperature</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven (or heavy oven-safe pot with lid)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Bread lame or sharp knife</li></ul>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, whisk together the whole wheat flour, bread flour, instant yeast, and salt until well combined. This mixing distributes the yeast and salt evenly throughout the flour, ensuring a consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate container, combine the water, olive oil, and honey, stirring until the honey dissolves. The honey provides food for the yeast and adds a subtle sweetness that balances the hearty flavor of whole wheat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Don't worry about kneading – this method relies on time, not kneading, to develop gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with plastic wrap or a damp kitchen towel and let sit at room temperature (about 20-22°C) for 12-18 hours. During this long fermentation, enzymes break down the complex carbohydrates in the whole wheat flour, developing flavor while the gluten forms naturally.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the long rise, the dough should have doubled in size with a bubbly surface. Lightly flour your work surface and hands, then gently scrape the dough onto the floured surface. The dough will be very sticky – this is normal and contributes to the bread's moist interior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using just enough flour to prevent sticking, fold the dough over itself 2-3 times to create tension on the surface. Shape it into a ball by tucking the edges underneath. Don't handle the dough too much or you'll deflate the air bubbles that have formed during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place a large piece of parchment paper in a clean bowl and gently transfer your dough ball onto it, seam side down. Cover again and let rest for 1-2 hours at room temperature until puffy. This second rise, called proofing, allows the yeast to create more gas, resulting in a lighter bread texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>About 30 minutes before baking, place your Dutch oven with its lid on in the oven and preheat to 230°C. The preheated Dutch oven creates steam that's trapped by the lid, mimicking a professional baker's steam-injected oven to develop a crisp, crackling crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to bake, carefully remove the hot Dutch oven. Lift the dough by the parchment paper and lower it into the pot. Using a bread lame or sharp knife, quickly score the top with an "X" or slash pattern about 1cm deep to control how the bread expands during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover with the lid and bake for 30 minutes. This covered baking period creates steam that helps the bread rise fully and develop a crisp crust. Then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom (internal temperature should reach 95-98°C).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely, at least 1 hour. This cooling period is crucial as the bread continues to cook internally and the crumb structure sets. Cutting too soon results in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, slice and enjoy your homemade whole wheat bread! For storage, keep the bread at room temperature in a paper bag or bread box for 2-3 days, or freeze sliced bread for up to 3 months in an airtight container.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 cookie
🔥 Calories: 235 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 26 g
🍭 Sugar: 17 g
🍗 Protein: 3 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 165 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is a Dutch oven important for baking artisan bread?

A Dutch oven creates a mini steam oven environment that's crucial for artisan bread. The trapped moisture during the initial baking phase helps the bread rise fully and develop a crisp, crackling crust that's difficult to achieve in a conventional oven without steam.

Can I make whole wheat bread without kneading and still get good results?

Absolutely! No-knead methods rely on time instead of physical kneading to develop gluten structure. The long fermentation (12-18 hours) allows enzymes to work on the flour proteins, creating excellent texture and depth of flavour while requiring minimal hands-on effort.

What makes whole wheat bread healthier than regular white bread?

Whole wheat bread contains the entire wheat kernel—bran, germ and endosperm—providing more fibre, vitamins, minerals and antioxidants. It has a lower glycemic index, which means it causes a slower, steadier rise in blood sugar compared to white bread made from refined flour.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.
Breads
Whole Grain Bread

Olive Rosemary Whole Grain Bread Recipe

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe