• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • About Me
  • Subscribe to Newsletters
  • Free Instant Pot Secrets
  • Free Meal Plans
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Breads and Muffins » No-Knead Whole Wheat Dutch Oven Bread

    No-Knead Whole Wheat Dutch Oven Bread

    By Kristen Chidsey | 323 Comments | Published March 24, 2020 | Updated May 29, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    This is the EASIEST method for making Whole Wheat Bread! This recipe for No-Knead bread is made without special equipment, only a few minutes of prep and produces the most delicious hearty, rustic bread. 

    This is the EASIEST method for making Whole Wheat Bread! This recipe for No-Knead bread is made without special equipment, only a few minutes of prep and produces the most delicious hearty, rustic bread. 

    Not only is this Dutch Oven Bread incredibly easy to make, but it is also one of my favorite bread recipes. It toasts up perfectly but is divine when served with a smear of butter next to homemade Potato Corn Chowder or Lasagna Soup. 

    No Knead Bread on on white cutting board

    I am a bit of a bread snob. I want hearty, rich, and crusty bread that is full of flavor and texture and worthy of every calorie consumed.

    And friends, this No-Knead Dutch Oven bread not only meets my high standards for bread, but it is also the EASIEST bread recipe to make. 

    • One Bowl
    • 4 Ingredients
    • No-Kneading!!

    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. Instead, it is something I made with a few simple staples and hardly any effort at all--FOR PENNIES!

    How to Make No-Knead Dutch Oven Bread

    • In a large mixing bowl, mix together the flour, yeast, salt, and water until just combined. 
    • Cover the bowl with plastic wrap or a kitchen towel and set on the counter to rest overnight.

    whole wheat dough in white mixing bowl

    • After the dough has risen, place the dutch oven in the oven and turn the oven to 450 degrees. You must preheat your dutch oven for this bread to turn out perfectly. 
    • Dump onto a floured cutting board and shape into a circle.

    Whole wheat bread in round ball

    • Carefully remove dutch oven from oven and then place the rounded dough into the pan. Cover and bake for 30 minutes. 
    • Remove cover and bake for an additional for 20 minutes. 

    Cooked bread in dutch oven

    • Let cool and enjoy!

    Rustic dutch oven bread freshly baked with serrated knife next to two sliced pieces

    Important Notes on this Recipe

    • 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.
    • Be sure to use a spoon/scoop to add flour to your measuring cup--if you just scoop from canister using the measuring cup, you will end up with significantly more flour than this recipe calls for. 
    • 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.

    More Bread Recipes

    • Easy Whole Wheat Cranberry Walnut Bread
    • Whole Wheat Cinnamon Raisin Bread
    • Homemade Italian Bread
    • Honey Whole Wheat Bread

    This is a great starter recipe for homemade bread. It is simple, easy, and delicious! I hope you give a try and enjoy!

    Dutch Oven Bread next to serrated knife

    No-Knead Whole Wheat Dutch Oven Bread

    This recipe for No-Knead bread is made without special equipment, only a few minutes of prep, and produces the most delicious hearty, rustic bread. 
    4.8 from 120 votes
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 130kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 cups warm water between 100-115 degrees Fahrenheit
    • 2 teaspoons salt
    • 1 teaspoon dry active yeast
    • 3 ¾ cups whole wheat flour or 480 grams
    Prevents your screen from going dark while preparing the recipe.
    Text Ingredients To Phone

    Instructions

    • In a large mixing bowl, combine the flour, yeast, and salt. Slowly mix in the water using a wooden spoon or spatula.
    • Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let sit out overnight at room temperature--or for at least 8 hours.
    • After the dough has risen, turn out the dough onto a lightly floured surface and with floured hand, shape it into a circle. Let the dough rest while the oven preheats.
    • Place a dutch oven pan, fitted with a lid, into the oven. Preheat the oven to 450 degrees F, with the pan in the oven.
    • Once the oven is preheated, carefully remove the pan from the oven and drop the shaped bread into the heated pan.
    • Bake the bread covered for 30 minutes. Carefully remove the 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.

    Equipment Needed

    • 3.5 to 6 quart Dutch Oven

    Notes

    How to Tell When Bread is Fully Baked: You will know your bread is done cooking when it reaches a temperature on an instant-read thermometer of 207-209 degrees. 
    Dutch Oven Pan: Anywhere from a 3.5 to a 6-quart dutch oven with a lid will work to bake this bread. I use a 4.5 quart myself. 
    Flour: Whole white wheat flour will produce a lighter bread while still being full of whole grains, than if you use whole wheat flour. If you opt to use all-purpose flour you will need to use 4 cups instead of 3 ¾ cups. It is best to scoop your flour into a measuring cup with a spoon to ensure you don't use too much flour.
    Yeast: Be sure your yeast is NOT expired and use dry active yeast (NOT quick-rise or instant yeast.)
    Rising Time: Be sure not to not allow the dough to rise over 12-14 hours or it may deflate. 
    Prevent Sticking: If your pan is high-quality, you should have no issues with the dough sticking to the pan. However, some people have reported this issue. To prevent this from happening, use parchment paper, or be sure to dust your bread with flour before transferring the bread dough to the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread is baked at.
    Baking at a high altitude? Check out these adjustments that you may need to follow. 

    Nutrition

    Calories: 130kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Sodium: 388mg | Potassium: 145mg | Fiber: 4g | Calcium: 13mg | Iron: 1.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    This post was originally published in 2017 but has been updated in 2020 with new tips.

     

     

    A simple technique that creates a hearty, rustic, and easy Dutch oven bread recipe! Perfect for serving with soup or toasting up for a hearty breakfast. Try making this No-Knead Whole Wheat Dutch Oven Bread!
    Pin
    Share
    « Mediterranean Spinach Frittata
    Easy Baked Ham »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Jeanne

      April 11, 2022 at 11:00 am

      5 stars
      So easy to make and very tasty. I have one question: After I shaped the dough and let it rest while the Dutch oven preheated the dough spread out some on the parchment paper rather than retaining the shaped round. Is this normal?

      Thanks for you help.

      Reply
      • Kristen Chidsey

        April 12, 2022 at 6:44 am

        Hi Jeanne! That is a bit normal for the shape to spread out some, you can pat it back together and then add to the dutch oven.

        Reply
    2. Wendy

      March 05, 2022 at 3:44 pm

      Can I add cheese and herbs?

      Reply
      • Kristen Chidsey

        March 06, 2022 at 7:55 am

        Hi Wendy! Yes, you can add herbs and cheese. Because it is not best to let the cheese sit out overnight while the dough is proofed, I would suggest folding in the cheese when shaping the bread dough. You can add dried herbs along with the flour, but fresh herbs should be folded in along with the cheese. Enjoy.

        Reply
    3. Marcy Z

      January 28, 2022 at 9:16 pm

      Kristen hi,
      I just came upon your recipe and I am eager to try it. I do have a question and a comment. First, I have added vital wheat gluten to whole wheat bread in the past to make it lighter. Would that work for this recipe? Also, I don't have a Dutch oven, but I use the ceramic part of my slow cooker with the lid and it turned out fine. Thanks for the recipe

      Reply
      • Kristen Chidsey

        January 29, 2022 at 2:25 pm

        Hi Marcy! I love adding vital wheat gluten. I would recommend 1 tablespoon. As for using your ceramic insert, I have not tried that, nor can I confirm if most models are oven safe up the temperature the bread cooks at (stating for others )

        Reply
    4. S Subramanian

      December 13, 2021 at 12:35 pm

      Can I make half of this? I have a 2 Qt Dutch oven and just want to bake for one person. Thank you

      Reply
      • Kristen Chidsey

        December 13, 2021 at 2:29 pm

        I honestly am not sure. I would think the baking time would change quite a bit. If you do give it a try, please let us know how it goes.

        Reply
      • Mike

        April 15, 2022 at 8:37 pm

        Is it possible for you to provide the measurements in grams for the other ingredients? Thanks

        Reply
        • Kristen Chidsey

          April 22, 2022 at 8:52 am

          Hi Mike! For the water you would need 236.59 grams. For the salt you would need 11 grams and for the yeast, 5.7 grams.

          Reply
    5. Sue

      December 13, 2021 at 7:39 am

      My first try - the crust was way too hard and a little bit burned.

      Reply
      • Kristen Chidsey

        December 13, 2021 at 9:08 am

        I am sorry you had this issue--can I ask you what type of pan you used to further troubleshoot?

        Reply
        • Sue

          December 18, 2021 at 6:20 am

          4 stars
          Hi, Kristen! I used my plain cast iron dutch oven and realized later that this was because of the dark color. I’ll try baking at 425° next time, what do you think?

          Reply
        • Sue

          December 18, 2021 at 6:23 am

          4 stars
          I used my plain cast iron dutch oven and realized later that this was because of the dark color. I’ll try baking at 425° next time, what do you think?

          Reply
    6. Liz

      December 12, 2021 at 12:26 pm

      5 stars
      I've made your recipe a few times and it always turns out well. I only have instant yeast but it seems to work okay. Lately I've been doing about 360 grams whole wheat and 120 grams white. Yum!
      Do you think if I used regular the bread would be even puffier? It seems adequately puffy but maybe I am missing out! Thank you for your great recipe.

      Reply
    7. Rachel

      November 06, 2021 at 8:24 am

      Is it supposed to be really wet? I let mine set for 9 good and it rise but it was more like a sponge than a dough. I had to add a good bit of flour to get it to hold any semblance of a shape. I weighed everything carefully. Haven't baked it yet so we'll see but I'm nervous.

      Reply
      • Kristen Chidsey

        November 06, 2021 at 9:12 am

        It is a much wetter dough than what you would expect.

        Reply
    8. Silvia

      November 04, 2021 at 12:18 pm

      5 stars
      I have never been successful with making any type of bread. I think it's something about accurate measurements and science and the stars aligning that just never works for me. This bread seemed almost too simple. And when I left that sticky brown dough in the bowl over night, I was certain I would fail yet again.
      But that crust! The crust was heavenly! The inside was so soft and delicious and almost had a sourdough flavor to it. Don't ask me how!
      The only thing that could have been better is perhaps the inside could have been slightly less dense, and the crust on the bottom was quite hard. That being said, my scale is looking at retirement, and I am quite certain I used a bit more flour than the recipe called for..
      But I will purchase a new scale and definitely make this again! Thank you for this super easy and delicious recipe!!

      Couple of questions:
      My Dutch oven is quite big, which I think made my bread a little flatter and wider than yours. Can I double the recipe, and if so, how much longer do I need to cook it?
      Also, if I want to add my own oat flour or barley flour to this, do I just keep the total weight of flour the same, or does it need more or less of something? (I know nothing about bread making, so I apologize if these are silly questions!)

      Reply
      • Kristen Chidsey

        November 05, 2021 at 8:51 am

        I am so glad you enjoyed this recipe! I would not add oat or barley flour as that would create a different texture and ratio of flour needed. As for doubling, that would take some experimentation to ensure the right cooking time.

        Reply
      • Cathy

        April 13, 2022 at 11:30 pm

        5 stars
        We love this bread with whole wheat flour. Wondered if I could turn it into cinnamon raisin bread? If so how much of each, and would it work better with 1/2 all purpose and 1/2 wheat flour?

        Reply
        • Kristen Chidsey

          April 14, 2022 at 6:53 am

          Hi Cathy! I am so happy you enjoy this recipe. I have a recipe for Cranberry Walnut Bread using whole white wheat flour that turns out fantastic. So I would recommend using half and half wheat to white flour or whole white wheat for a lighter loaf. Then mix in 1/2 cup of raisins with 1 teaspoon of cinnamon in with the flour and follow the recipe as directed.

          Reply
        • Mike

          May 02, 2022 at 11:26 pm

          Does anybody have any issue with the dough too wet and sticky? Can’t seem to shape it at all. I tried folding it for quite some time hopefully it would dry up a bit and can be shaped properly but doesnt seem to work. Would love to hear how this can be fixed? I’m using 100% whole wheat flour by the way.

          Reply
          • Kristen Chidsey

            May 03, 2022 at 6:38 am

            Hi Mike! This dough should be pretty wet. That said, if you are really struggling to shape, I wouldn't suggest kneading, as that can make the dough tough, instead, I would dust with flour when shaping. It is okay if it is pretty loose.

            Reply
    9. Liz

      September 29, 2021 at 11:03 am

      5 stars
      Very good and will make again. Like another poster, after shaping the dough I flop it onto parchment paper and then use the paper as a sling to get it into the dutch oven and as a liner for the oven. No sticking that way!

      Reply
      • Stephen Monteith Albers

        November 21, 2021 at 7:27 am

        5 stars
        This recipe is the very best solution for mobile applications like yachting or RVing. One pot does it all. I store wheat berries and grind flour as needed to avoid spoilage.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM