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    Home » Real Food » Breads and Muffins

    No-Knead Whole Wheat Dutch Oven Bread

    March 24, 2020 | By Kristen Chidsey | 370 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    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. 
    4.81 from 146 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.

    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 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 to not allow the dough to rise over 12-14 hours or it may deflate. 
    Storage: To store, let the bread cool to room temperature and then wrap it in plastic wrap and foil or place it in an airtight container. Use within 3 days or freeze. 
    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!
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    Categorized Under: Allergy Friendly Recipes, Breads and Muffins, Dairy-Free Recipes, Plant Based Recipes, Real Food

    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.

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    1. Holly’s

      January 16, 2023 at 3:13 pm

      I have a Dutch over that is metal vs cast iron. Will that affect the baking times?

      Reply
      • Kristen Chidsey

        January 16, 2023 at 4:52 pm

        A metal dutch oven will work just as well!

        Reply
    « Older Comments

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