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Dutch Oven Bread is hands-down the easiest way to make homemade whole wheat bread. No kneading, no fancy equipment! Just a few minutes of prep and a handful of ingredients and you can easily create a beautiful loaf of artisan whole wheat bread right at home!
This No Knead Whole Wheat Bread is crusty on the outside, tender on the inside, and full of hearty flavor. It is the perfect starter bread recipe as it is simple, forgiving, and rewarding.
Kristen's Keys for No-Knead Whole Wheat Bread
While an exceptionally easy recipe, I have a few key pointers to keep in mind before starting.
- You must use a Dutch Oven. This no-knead bread must be baked in a 3½ to 6-quart heavy-duty dutch oven that can withstand temperatures up to 450℉ (230℃). No other pan will conduct heat in the same way.
- Measure flour with care. A kitchen scale is the most accurate way to measure flour when making bread (or ANY baked good). If you don't have a scale, use a spoon to scoop the flour into the measuring cup, rather than scooping directly from the canister.
- Use active dry yeast NOT rapid rise or Instant yeast. We want a slow and steady rise.
- The flour is interchangeable. Whole wheat flour gives this bread a hearty flavor, but you can use white wheat flour or all-purpose flour for a lighter texture.
- Parchment paper is optional but helpful. It makes lifting the bread in and out of the Dutch oven seamless. Just be sure to use parchment paper safe up to 450℉ (230℃).
- Plan to make the dough at least 8 hours prior to baking the bread. You need time to let the yeast work it's magic.
Happy Cooking! xo Kristen
5-star Reader Review
This is the absolute best no knead bread recipe I have ever tried. It's hearty and moist and any add-in you throw at it turns out wonderful! -LouAnne⭐⭐⭐⭐⭐
How to Make No-Knead Dutch Oven Bread
Making bread at home can feel intimidating. But with this easy no knead whole wheat bread recipe and my step-by-step guidance, there is no need to be intimidated. 😉
Step One: Measure Flour
The most accurate way to measure the flour is to place a mixing bowl on a kitchen scale, zero it out, and set it to measure in grams. Scoop flour into the bowl until the scale reads 500 grams.
👉🏻No Scale? Lightly spoon flour into a measuring cup and level. You will need 3¾ cups of whole wheat flour.
Step Two: Combine Dough
Add the yeast and salt to the mixing bowl and whisk to combine. Add the warm water, and using a wooden spoon or spatula, stir until just combined. It is meant to be a shaggy (slightly damp) dough.
👉🏻Your water should be between 100-115℉ (38-46℃ ). Any colder water won't activate the yeast, while hotter water can kill the yeast. Use a digital thermometer for accurate results.
Step Three: Let Rest
Cover the mixing bowl with a clean kitchen towel or piece of plastic wrap and let sit at room temperature for at least 8 hours or up to 18 hours. I find 12 hours to be perfect! This slow rise develops incredible flavor and gives the dough that beautiful airy structure.
Step Four: Preheat the Oven and Dutch Oven
When you are ready to bake the bread, place the Dutch Oven in the oven and turn the oven to 450°F (230℃). Preheating the Dutch oven helps create that signature crusty exterior.
👉🏻 Using an Enameled Dutch Oven? A few brands state not to preheat empty (most say preheating in the oven is fine, just not on the stove--check your manual carefully). Simply skip the preheat and add an additional 5-10 minutes to the baking time.
Step Five: Shape Dough
While the oven is preheating, use the time to shape the dough. Remember it is meant to be a rustic dough, so don't worry about it being perfect. The less you work the dough, the better.
- Place a piece of parchment paper onto the counter and very lightly dust with flour.
- Turn the dough onto the parchment paper and shape into a circle with lightly floured hands.
- Brush off excess flour from dough and parchment paper and let rest until oven is fully preheated.
Step Six: Bake
Carefully transfer the shaped dough into the preheated Dutch oven, cover, and bake for 30 minutes. Then uncover and bake for an additional 20 minutes, or until the crust is deep golden brown.
👉🏻 Unsure if your bread is fully cooked? Stick a digital thermometer into the center of the loaf. The internal temperature should be between 207-209°F (97-98℃).
Step Seven: Cool
The hardest part about making this bread is waiting for it to cool! But in order to prevent it from being gummy and next to impossible to slices, you need to let it fully cool. Immediately remove the bread from the Dutch Oven and let cool on a cooling rack for at least 30 minutes before trying to slice.
Recipe Notes & Modifications
- Vary the Flour: While this recipe is written using whole wheat flour, you can swap it out for whole white wheat flour, whole wheat pastry flour, bread flour, all-purpose flour, or a combination of flours. Whatever flour used, it must measure 500 grams. And because different varieties of flour have different weights, a scale is critical here. Gluten-free flour blends and self-rising flour are not recommended!
- Optional Additions: Add up to and no more than 1 cup of chopped nuts (walnuts, almonds, or pistachios), seeds (pumpkin seeds, sesame seeds or sunflower seeds), and/or dried fruit (raisins or dried cranberries) to the flour mixture before adding water to the dough. (Or try my cranberry walnut bread recipe.)
- Dutch Oven Size & Recommendations: A smaller Dutch oven yields a higher, rounder loaf, while a larger Dutch causes the dough to spread more. While still delicious, the bread will be flatter. I prefer a 4-quart Dutch oven for a beautiful tall loaf. And while Staub brand is my favorite, Lodge dutch ovens work well and are much more affordable.
- Storage Tips: Once fully cooled, wrap well in plastic wrap or place in airtight container. Store at room temperature and use within 3 days. Alternatively, wrap well in foil, place in freezer-safe bag, and freeze for up to 1 month. Defrost at room temperature. For best results, slice as needed rather than slicing all at once--this will prevent the bread from drying out.
Serving Suggestions
This artisan-style whole wheat bread is heartier and chewier than my honey whole wheat bread and reminds me a bit of the texture of sourdough bread. It is is perfect toasted, slathered with butter, or served alongside one of following cozy soups:
No-Knead Whole Wheat Bread
Video
Ingredients
- 500 grams whole wheat flour, ~3¾ cups
- 2 teaspoons kosher salt
- 1 teaspoon dry active yeast
- 2 cups warm water, between 100-115℉
Instructions
- Place a large mixing bowl on a kitchen scale, change units to grams, and zero it out. Add whole wheat flour until the scale reads 500 g (for 500 grams.) To measure flour without a scale, fluff the flour in its container, then spoon into a measuring cup, leveling off the excess. Measure out 3¾ cups whole wheat flour and place in mixing bowl (see recipe notes if using a different variety of flour).
- Add 2 teaspoons kosher salt and 1 teaspoon dry active yeast to the flour and mix well to incorporate. Add 2 cups warm water to the flour mixture and use a wooden spoon or spatula to mix until the flour is fully moistened. Resist the urge to overmix. Stop mixing once there are no longer any dry pockets of flour.
- Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let rest at room temperature for at least 8 hours or up to 18 hours.
- After the dough has risen, turn out the dough onto a lightly floured piece of parchment paper or lightly floured surface. Lightly flour your hands and then roughly shape the dough into a circle. The dough will be sticky! Brush excess flour off the dough ball and parchment paper and let the dough rest while the oven preheats.
- Place the Dutch oven pan, fitted with a lid, into the oven and then set to preheat the oven to 450℉ (230℃), with the pan in the oven.
- Once the oven is preheated, carefully remove the pan from the oven and carefully drop the shaped bread into the heated pan.
- Place the lid on the Dutch oven and bake for 30 minutes covered. Carefully remove the lid and bake for an additional 20 minutes, or until the bread is golden and the internal temperature of the bread reaches 207-209°F (97-98℃).
- Remove bread from dutch oven and let cool on wire rack for 30-45 minutes before slicing and serving.
Equipment
- kitchen scale the most accurate way to measure flour!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 but has been updated in 2025 .
This looks absolutely delicious! I’m wondering if it would work to add fresh cranberries and toasted walnuts to the mix? And if so, when should I add them?
Hi Jenny! If you are mixing in fruits and nuts, you will want to fold those in after the first rise. Flour your work surface and place dough on surface. Sprinkle with cranberries and walnuts and then lightly knead 2-3 times to mix fruit and nuts into dough. Then shape into a ball and cover again and let rise another 30 minutes to hour before proceeding with baking. And be careful not to crush the cranberries--you want very little juice mixed into the bread as that will add moisture and change it's structure. In fact, dried cranberries may be a better option (but I understand wanting to try with fresh!) Enjoy!
I had my first ever attempt at making bread using this recipe and it turned out incredible. I added 2TBSP each (pumpkin seed, sunflower seed, white and black sesame seed) to the mix and an additional 1TBSP of each to the top.
My question, how long does this recipe keep for once cooked and what is the best way to store it?
Thank you for the great and simple recipe and I'm excited to delve more into the world of no-knead bread.
Thank you.
Hi Weston, your additions sound FABULOUS! I would store this bread (once fully cooled) in an airtight container at room temperature up to 3 days. I have had it last longer, but the taste is diminished. If you have more than you need in 3 days, I would slice and store in freezer safe bag for up to 1 month--it toasts well from the freezer or makes a great base for french toast. Enjoy!!!
Thank you for the prompt reply.
Since I am cooking for one, I will likely freeze half the loaf once it cools and store the remaining half in an airtight container until I go through it. Have you had issues with mould growing in an container? I've read so many different opinions on how to store homemade no-knead bread (in a linen cloth, plastic bag, paper, bag, container, fridge...).
Do you find the airtight container helps keep it from going stale and does it keep the crust pretty hard?
Thank you!
There are so many varying thoughts on how to store bread, it is CONFUSING. For this loaf, I would allow to cool fully. Slice and then place in dry air tight container and keep at room temperature for 3 days. Most breads run into growing mold if they are stored while still slightly warm, as condensation forms in bag or container and that moisture leads to mold growth. A linen cloth helps absorb moisture, but if completely cool, you should not have an issue. I do store whole wheat baked goods in fridge, but this bread tastes best at room temperature and is fine for 3 days. And the container keeps the crust hard and bread soft 🙂
Perfect. Thank you! Worst case scenario, it goes stale or moldy and I get to make another loaf 🙂
Last question, have you ever turned this recipe into individual rolls instead of a whole loaf? I'm curious if it's possible and how much to reduce the cook time both covered and uncovered.
You should be good 🙂 As for individual rolls, I would proceed with recipe as stated, but after dough has risen overnight, I would roll into 8 individual rolls and then gently place into the heated dutch oven. Bake for 30 minutes covered, and then 10-15 minutes uncovered.
I have never used a Dutch Oven before, so I am wondering, what size you use? I will need to buy one.
Hi Pam! I use a 6 quart dutch oven. Here is the one I use https://amzn.to/2PEvduC (which is an affliate link) but you can buy them at Walmart even 🙂 I just baked a batch today for soup we are having tonight. Enjoy!
Can this bread be baked in a round covered casserole dish instead of a dutch oven?
Thank you
Hi Mary! As long as your casserole dish is deep enough and can be heated up to 450 degrees, it will work perfectly.
Hi Kristin,
Approx how many hours of rise time do you recommend? I've made other versions of no-knead bread and times vary.
Thanks!
Hi Mame--I let this sit at least 8 hours. I usually make when prepping dinner, and then leave sit out overnight and bake in the morning, for me, that is about 12 hours.
Hi, this looks lovely. Planning to try out tonight. Can you confirm approx how many grams is 1 cup please?
Hi Sam, I hope you weren't waiting up last night for my response--I am in bed early! HA! 1 cup is 128 grams. Hope that helps and you enjoy!
Hello! I would like to use this recipe but just using my starter and not yeast. Do you happen to know how much longer would it need to rise? Thanks!
Hi Fiona! I have never tried this recipe with a starter in place of yeast. However, I would think 24 hours would be sufficient. That is double the time for traditional yeast, and should work out! If you try it, let us know how it goes so others can learn! Thanks!