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
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.
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Servings: 12
Calories: 130kcal
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
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
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
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This post was originally published in 2017 but has been updated in 2020 with new tips.
Debbie
I just purchased some whole wheat kamut flour would the flour measurements be the same?
Kristen Chidsey
Hi Debbie! Kamut flour has a higher protein content, and therefore, without experimenting, I am unsure if this would work. I would start by using 7/8 cup of kamut for 1 cup of wheat flour.
Margaret
I just pulled my first attempt at this bread out of the oven. It looks perfect and I am hopeful that I can start to make it on a regular basis as a healthier option to store bought bread. I saw in a previous comment that you do not recommend using a loaf pan, but wonder if you think it would rise properly if I used a poor man dutch oven.
Kristen Chidsey
Hi Margaret! I am so happy to hear you are pleased with the results. As for using a "poor man's dutch oven" for this recipe, the timing would need to change as baking in a loaf pan is much different than using a dutch oven due to the shape and thickness of the bread.
Jemi Reis McDonald
Your recipe as followed is rising, I'm hopeful as it sounds great, though I'll miss the kneading which I enjoy. But it saves time. I like to add a tablespoon of olive oil to my bread doughs. Have you tried that and will this recipe tolerate it for intended texture and rise? Thanks, Jem
Kristen Chidsey
Hi Jem! If you enjoy kneading bread and like adding olive oil, you should try my recipe for Whole Wheat Bread. As for this recipe, adding oil would interfere with the measurements and final texture.
M O’Shaughnessy
I’m looking forward to making this bread. Can I bake in loaf pan?
Thank you!
Kristen Chidsey
Hi there! Unfortunately, no this bread must be baked in a dutch oven. The way the heat is conducted in a dutch oven pan and the high heat it can handle is key to its success.
Mickie
I made this for the first time yesterday, and it is great! My dough was really wet and I was afraid it wasn't going to turn out, but it did. How do you store the bread so it keeps that awesome crust?
Kristen Chidsey
Hi Mickie! I am so happy to hear you enjoyed the bread! 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.