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
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
- 2 cups warm water
- 2 teaspoons salt
- 1 teaspoon yeast
- 3 3/4 cups whole wheat flour
- 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.
- 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.