No-Knead Whole Wheat Dutch Oven Bread: Simple technique that creates a hearty, rustic bread which bakes in a dutch oven. Perfect for serving with soup or toasting up for a hearty breakfast.
I am a confessed carboholic.
To me there is nothing better than a freshly baked bread served up with a comforting soup like Beef and Barley Soup or Corn and Potato Chowder.
Heck, I don’t need Lasagna Soup or Potato Soup or ANY SOUP for an excuse to make Artisan Dutch Bread, I just need to be hungry.
I am a bit of a bread snob. I want hearty, rich, and crusty bread. Bread that is full of flavor and texture and worthy of every calorie consumed.
I want a bread that stands up to a rich soup, a thick marinara, or can be perfectly toasted and spread with jam. Okay, totally drooling right now.
And confession, I don’t like to make bread.
Okay, not entirely true.
I love to bake bread–but I am not always successful at it. I have mastered my everyday whole wheat sandwich bread and quick breads like Spiced Apple Bread, but Artisan bread–can be tricky.
I am just not much of a patient person and Artisan bread requires patience.
Unless we are talking about an easy no knead bread recipe.
No-Knead Whole Wheat Dutch Oven Bread
This whole wheat no knead bread recipe is a recipe that can be mixed together quickly and thrown into the oven with no kneading, no tricks, very little measuring
Well, sign me up.
And this No-Knead Whole Wheat Dutch Oven Bread is just that–easy, hearty, delicious.
And FOOL-PROOF–for me that is crucial. You too? Glad I am not alone.
And OH MY WORD!!
This no knead dutch oven bread is just perfection!!
Crusty on the outside and tender on the inside. It reminds me of a fresh loaf of bread that I would pick up from an expensive bakery. But it is not–it is something I made with a few simple staples and hardly any effort at all.
How to Make No Knead Dutch Oven Bread
Step One: Make the no knead bread dough by mixing all the ingredients together in a large bowl. I know, hard!
Step Two: Cover the bowl with plastic wrap or a kitchen towel and set on the counter to rest overnight. Keep away from any pets that may be tempted to try out the dough!
Step Three: Dump onto a floured cutting board and shape into a circle. While you are doing that, also preheat your oven with your dutch oven in the oven as it preheats.
Step Five: Bake.
Step Six: Let cool and enjoy!
A few notes about Whole Wheat No Knead Bread:
- You will know your bread is done cooking when it reaches a temperature on an instant read thermometer of 207-209 degrees.
- I use whole wheat flour for this recipe, but you can use half whole wheat and half all-purpose or whole white wheat flour as well.
- Use regular active dry yeast, not rapid rise or instant yeast.
- Do NOT forget the step to preheat your dutch oven in the oven while the oven preheats, that is crucial to achieving the right texture.
Recipe for No Knead Whole Wheat Bread
No-Knead Whole Wheat Dutch Oven Bread
An easy dump stir recipe for rustic bread.
Ingredients
- 2 cups warm water
- 2 teaspoons salt
- 1 teaspoon yeast
- 3 3/4 cups whole wheat flour
Instructions
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Mix together water, salt and yeast in large mixing bowl. Mix in flour until well combined. Cover and let sit out overnight.
-
The next day, place a dutch oven in oven and pre-heat oven to 450 degrees.Once heated, carefully remove dutch oven.
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With floured hands, shape dough into circle. And drop into skillet. Bake covered for 30 minutes. Remove lid and bake for an additional 20 minutes.
-
Remove bread from dutch oven and let cool on wire rack for 10-15 minutes before serving.
Recipe Notes
- You will know your bread is done cooking when it reaches a temperature on an instant read thermometer of 207-209 degrees.
- I use whole wheat flour for this recipe, but you can use half whole wheat and half all-purpose or whole white wheat flour as well. If you use all all-purpose flour you will need to use 4 cups instead of 3 3/4 cups.
For this Whole Wheat Dutch Oven Bread Recipe I recommend:
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If you like Dutch Oven Whole Wheat Bread, you may also like:
Denise Wright says
Sometimes I think you are reading my mind. I was just thinking about making a no knead bread for my mother in law’s birthday on the way to my computer! I have never used whole wheat flour before and I’m not much of a baker. Does it work differently than regular flour? I guess I mean is the consistency different? I’d love to make this for my son’s lunch.
Kristen Chidsey says
So glad I can be your mind reader, Denise!! Whole wheat flour is different–heartier and typically denser. You can make this with all-purpose flour as well with the same ratios. But I would suggest half whole wheat, half all-purpose and work your way (or your son’s way) into 100% whole wheat. And I bet your mother in law would love this!
Shashi at RunninSrilankan says
How cool is this – just 4 ingredients and NO KNEAD!!! My daughter and I used to make bread often – but don’t seem to have the time to sit around waiting for it to proof – so I am loving this overnight dealio! I could do that for sure! Thanks so much for sharing this one Kristen!
Caroline | carolinescooking says
I’ve seen the odd similar recipes recently and keep meaning to give one a go as there’s nothing quite like homemade bread but it can be a little time consuming. This looks and sounds great, must try!
allie @ Through Her Looking Glass says
What a gorgeous loaf! I love making yeast bread, this is a real winner Kristen!
Joy @ Joy Love Food says
Nothing is better than freshly baked bread, I definitely need to try this, it looks so crusty and amazing!
Kristen Chidsey says
Thanks Joy!!
Analida's Ethnic Spoon says
I’ve made the no-knead bread like this many times at home and I am so impressed with how this turns out. It’s just like the pricey artisan bread at the bakery. I’ll have to try your whole wheat version.
Kristen Chidsey says
It is so easy, I am always amazed by it too 🙂
Kennedy [email protected] KCole's Creative Corner says
This bread looks great! SO easy and whole grain bread is always so much better than white! Thanks for sharing! 😀
Kristen Chidsey says
You bet Kennedy 🙂
Easy Peasy Life Matters says
I’m a carboholic too!! So excited to give it a try! Thanks for sharing on the Let’s Get Real link up 🙂
Kristen Chidsey says
You will love it!
Valerie says
What kind of yeast do you use? I have active dry yeast. Does it matter?
Kristen Chidsey says
Yes Valerie, active dry yeast works perfect!
Cari says
My cast iron Dutch oven is not enameled. Should I put some oil or butter in it before adding the bread dough?
Kristen Chidsey says
Yes, just a light brushing of oil will prevent sticking.
Nigel says
Maybe whole wheat requires a bit more hydration.
Kristen Chidsey says
Hi Nigel!
Depending on your elevation or the humidity in the air, sometimes you may need to add 1/4 to 1/3 cup more water to your dough. I am going to watch for a dry day here and play with this recipe again to be able to better offer trouble-shooting tips for you.
Mimi says
What kind of yeast?
Thanks for the recipe
Kristen Chidsey says
Hi Mimi. You would use regular yeast (active dry) for this bread (NOT instant yeast).
I have the dough resting right now to bake tonight–high time these pictures are updated and we are having soup tomorrow night that this bread will pair perfectly with. Enjoy!
Mona says
My Dutch oven is oval and I wonder if its’ Size and shape will mean baking time should be adjusted. What is the diameter of your Dutch oven? Thanks!
Kristen Chidsey says
Hi Mona, my dutch oven has a diameter of just about 10 inches. Honestly, if you shape your dough into a ball when you drop into your dutch oven, your bread SHOULD bake up the same. Just be sure to have your bread rise in a round bowl overnight 🙂
Svend says
Is it possible to do this with rye flour??
Thank you!
Svend
Kristen Chidsey says
I have never tried this with Rye flour, so I can not predict how using rye flour would turn out. But I do know that most rye breads are a mixture of rye and wheat, so if you experiment with rye flour, I would suggest starting with half and half. And let us know the results if you test it out 🙂
Fiona says
Hello! I would like to use this recipe but just using my starter and not yeast. Do you happen to know how much longer would it need to rise? Thanks!
Kristen Chidsey says
Hi Fiona! I have never tried this recipe with a starter in place of yeast. However, I would think 24 hours would be sufficient. That is double the time for traditional yeast, and should work out! If you try it, let us know how it goes so others can learn! Thanks!
Sam says
Hi, this looks lovely. Planning to try out tonight. Can you confirm approx how many grams is 1 cup please?
Kristen Chidsey says
Hi Sam, I hope you weren’t waiting up last night for my response–I am in bed early! HA! 1 cup is 128 grams. Hope that helps and you enjoy!
Mame Noonan says
Hi Kristin,
Approx how many hours of rise time do you recommend? I’ve made other versions of no-knead bread and times vary.
Thanks!
Kristen Chidsey says
Hi Mame–I let this sit at least 8 hours. I usually make when prepping dinner, and then leave sit out overnight and bake in the morning, for me, that is about 12 hours.
Mary says
Can this bread be baked in a round covered casserole dish instead of a dutch oven?
Thank you
Kristen Chidsey says
Hi Mary! As long as your casserole dish is deep enough and can be heated up to 450 degrees, it will work perfectly.
Pam Clemens says
I have never used a Dutch Oven before, so I am wondering, what size you use? I will need to buy one.
Kristen Chidsey says
Hi Pam! I use a 6 quart dutch oven. Here is the one I use https://amzn.to/2PEvduC (which is an affliate link) but you can buy them at Walmart even 🙂 I just baked a batch today for soup we are having tonight. Enjoy!
Weston says
I had my first ever attempt at making bread using this recipe and it turned out incredible. I added 2TBSP each (pumpkin seed, sunflower seed, white and black sesame seed) to the mix and an additional 1TBSP of each to the top.
My question, how long does this recipe keep for once cooked and what is the best way to store it?
Thank you for the great and simple recipe and I’m excited to delve more into the world of no-knead bread.
Thank you.
Kristen Chidsey says
Hi Weston, your additions sound FABULOUS! I would store this bread (once fully cooled) in an airtight container at room temperature up to 3 days. I have had it last longer, but the taste is diminished. If you have more than you need in 3 days, I would slice and store in freezer safe bag for up to 1 month–it toasts well from the freezer or makes a great base for french toast. Enjoy!!!
Weston says
Thank you for the prompt reply.
Since I am cooking for one, I will likely freeze half the loaf once it cools and store the remaining half in an airtight container until I go through it. Have you had issues with mould growing in an container? I’ve read so many different opinions on how to store homemade no-knead bread (in a linen cloth, plastic bag, paper, bag, container, fridge…).
Do you find the airtight container helps keep it from going stale and does it keep the crust pretty hard?
Thank you!
Kristen Chidsey says
There are so many varying thoughts on how to store bread, it is CONFUSING. For this loaf, I would allow to cool fully. Slice and then place in dry air tight container and keep at room temperature for 3 days. Most breads run into growing mold if they are stored while still slightly warm, as condensation forms in bag or container and that moisture leads to mold growth. A linen cloth helps absorb moisture, but if completely cool, you should not have an issue. I do store whole wheat baked goods in fridge, but this bread tastes best at room temperature and is fine for 3 days. And the container keeps the crust hard and bread soft 🙂
Weston says
Perfect. Thank you! Worst case scenario, it goes stale or moldy and I get to make another loaf 🙂
Last question, have you ever turned this recipe into individual rolls instead of a whole loaf? I’m curious if it’s possible and how much to reduce the cook time both covered and uncovered.
Kristen Chidsey says
You should be good 🙂 As for individual rolls, I would proceed with recipe as stated, but after dough has risen overnight, I would roll into 8 individual rolls and then gently place into the heated dutch oven. Bake for 30 minutes covered, and then 10-15 minutes uncovered.
Jenny says
This looks absolutely delicious! I’m wondering if it would work to add fresh cranberries and toasted walnuts to the mix? And if so, when should I add them?
Kristen Chidsey says
Hi Jenny! If you are mixing in fruits and nuts, you will want to fold those in after the first rise. Flour your work surface and place dough on surface. Sprinkle with cranberries and walnuts and then lightly knead 2-3 times to mix fruit and nuts into dough. Then shape into a ball and cover again and let rise another 30 minutes to hour before proceeding with baking. And be careful not to crush the cranberries–you want very little juice mixed into the bread as that will add moisture and change it’s structure. In fact, dried cranberries may be a better option (but I understand wanting to try with fresh!) Enjoy!
Steve says
Kristen– I’m perplexed about something. 2 cups water, 3 3/4 cups whole wheat flour. Two cups of water weighs 473g (grams). According to the King Arthur Flour chart at https://www.kingarthurflour.com/learn/ingredient-weight-chart.html 3 3/4 cups of flour at 113g/cup weighs 424g. So the weight ratio of water to flour is 473/424, or 112% hydration the way that pro bakers talk. That’s an *extremely* wet dough. 100% hydration is so wet that the dough is very hard to handle. Your pics, and the glowing recipe reviews, don’t indicate such a wet dough. So, I’m puzzled.
Happy New Year!
Kristen Chidsey says
Hi Steve!
I understand how this may confuse you. This is a very wet dough, but it bakes up perfectly every time for me. If I feel it is too wet, I simply sprinkle with a bit of flour before shaping into a ball. I hope you give it a try.
Robert Reading says
Flour your hands before handling.
Kristen Chidsey says
GREAT tip!! Thanks!
Kim says
I’ve made this using another formulation of flour and water and it was absolutely delicious. Very, very sticky. I’m looking forward to trying this with whole wheat flour. My husband, who’s from England said this is (type) is the best crusty bread he’s had since he’s been an American citizen…and that’s been 18 years. 🙂 I’m so delighted that your version offers whole wheat and I’ll certainly be mixing a batch tonight.
This is a very sticky dough, but with a pastry knife, a little extra flour sprinkled around the boule’ and softly floured hands – it rolls just perfect.
Kristen Chidsey says
Hi Kim! I hope you enjoy this whole wheat version! And yes, very sticky–but great tips! Thank you!
Beth says
My bread was glued to the bottom of the Dutch oven. You don’t grease it or anything, right? The bread tasted great!!
Kristen Chidsey says
Hi Beth! I am glad you enjoyed the bread, but sorry it stuck to the bottom of your dutch oven. Did you shape your dough on a floured cutting board? That extra flour should have helped prevent your bread from sticking.