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.
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.
- 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.
- 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.
- Let cool and enjoy!
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!
No-Knead Whole Wheat Dutch Oven Bread
Ingredients
- 2 cups warm water
- 2 teaspoons salt
- 1 teaspoon yeast
- 3 3/4 cups whole wheat flour
Instructions
- 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.
- 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.
Equipment Needed
Notes
- You will know your bread is done cooking when it reaches a temperature on an instant read thermometer of 207-209 degrees.
- 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.
- 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.
- Be sure your yeast is NOT expired.
- It is best to scoop your flour into a measuring cup with a spoon to ensure your don't use too much flour.
- Be sure not to not allow the dough to rise over 12-14 hours or it may deflate.
- Baking at high altitude? Check out these adjustments that you may need to follow.
This post was originally published in 2017, but has been updated in 2020 with new tips.
Have you ever used honey in the recipe to give it a little more sweetness? I am worried that the sugar in the honey will affect how the yeast rises.
Hi Byran! You can add 1 tablespoon of honey to the water and it will work great!
Hi! This bread came out very delicious, but the loaf was rather small and my family of 4 devoured it was soon as it came out. Can the recipe be doubled?
Hi Yasmin! I am so glad you enjoyed! Doubling this recipe would require a larger pan and modifications to the cook time. It is best to prepare in separate batches.
Can you mix ingredients by hand with a wooden spoon, or do you need to mix with an electric mixer? Thank you,
A wooden spoon is best Janet 🙂
My bread stuck to the bottom of my dutch oven and got completely destroyed and I think my Dutch oven is a goner. Did I miss something? Should I have oiled the Dutch oven?
Hi Lisa. No, there is no need to oil your dutch oven. Was it a thick-bottomed dutch oven? No one has ever reported sticking being an issue. Soak in water for 24 hours and that may help remove the stuck dough. It will disintegrate.
thank you, that is great! I am trying this today!
I hope you enjoy!
Hello, I was just wondering if I make this recipe in the morning so I need to let it rest all day and overnight? How long should it rest for? Can I make in the morning and bake around dinner time?
Thanks so much! Looking forward to trying out this recipe.
Lindsay
Hi Lindsay, I would let it rest at least 8 hours–10 is better. So you can prepare early in the day and then bake later in the evening (I have done that many times with success). I would not let rest more than 14-16 hours. I hope that helps! Enjoy!
Hello, I have another question for you and thought you might know 🙂 If this time I have to use fresh baker’s yeast, how much should I put in? Do I have to dissolve the fresh yeast in water first or can everything be mixed together? Thank you!
Hi Elise, I have not substituted baker’s yeast for active dry myself in this recipe, however, Cook’s Illustrated shared a conversion: to substitute fresh yeast for active dry yeast, use a ratio of roughly 2:1. I hope that helps!
What if I don’t have a Dutch oven? Can I still make this? I don’t want it to be too low almost like a flat bread.
Hi Deesha, unfortunately, this recipe is designed for a dutch oven or a thick bottomed pan with a lid that can withstand temperatures up to 450 degrees.
Hello, I made my dough using instant yeast, 1 teaspoon, and unexpected it has risen so high merely after an hour and half. I used 110 F warm water, and half whole wheat half all purpose. Everything else the same. Can you tell me possibly why that happens? It’s already late at night, should I put it in the fridge to stop fermenting so fast?
Hi Elise, this recipe is for active dry yeast, not instant yeast. Instant Yeast will rise quicker than active dry and change the timing of this recipe. Placing in the fridge will mess with the fermenting process and final texture of the bread. I would let rest overnight and then bake immediately in the morning.
I baked it this morning, but I think since it’s fermented for too long, it has a really strong alcoholic smell starting from the first 30 minutes in oven. Next time I really should use active dry yeast!
I am sorry Elise, yes, as indicated in the post, this recipe does require active dry yeast. However, maybe it will taste like sourdough??? (here’s hoping for you!)
Well actually it was only the smell during the baking process. The bread came out delicious!! No sour taste at all 🙂
Wonderful! So glad it turned out Elise!
A brilliant receipt this. I have made this loaf 4 times now, and it never fails. If you want a variant, chop 1 cup of walnuts and 7-8 tried figs and put it into the dough (and let to stand over night). A very nice bread that lasts for many days, if you can resist that is!
I am so so glad you enjoyed so much Niclas! And I love the idea of adding figs!! YUM
I’m excited to try this tonight! In the past when I’ve tried whole wheat, it’s always been extremely dense so here’s hoping…just a clarification, I was thinking of adding sunflower seeds-do you suggest toasting? If so, how much (1/4 cup?) and when should I add them (in the dry flour prior to mixing?). Also, the figs sound delicious but since I don’t have figs, how bout dates? Chop and add along with the seeds?
Thanks so much for your help for this novice baker!
Hi Purvi! I hope you enjoy this recipe. As for seeds, toasted is best–and then let cool before adding to dough. Add the seeds along with the flour and no more than 1/4 cup. For dates, I have not personally tried dates, but it sounds delicious. Just be sure to not add dates coated in sugar. I would add up to 1/2 cup and add with flour as well.