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 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
Nutrition
This post was originally published in 2017 but has been updated in 2020 with new tips.
Carol
I only have a 2qt Dutch oven how would I know on what to adjust in recipe? Thx
Kristen Chidsey
That is slightly smaller than you technically need. I would have to experiment myself before I could tell you how to adjust--sorry, baking bread is pretty exact.
Tiffany Moore
Can you proof the dough in the instant pot instead of waiting overnight on the counter?
Kristen Chidsey
Yes, but you would first need to bloom the yeast. So mix the warm water with the yeast and let sit for 10 minutes. Once frothy mix with remaining ingredients. Line the bottom of the instant pot bowl with parchment paper and spray with cooking spray. Place the dough on parchment paper in inner pot and close the lid. Set on NORMAL setting on yogurt for 4 hours. Then proceed with baking 🙂 Enjoy!
Derri
Questions- I have a large quantity of instant rise yeast. No way to use it?
Also, I’ve never made a bread without ay type of fat! Just double checking an ingredient was not omitted. Thanks!
Kristen Chidsey
Hi Derri! First of all, this recipe doe not need oil--no worries there. As for your yeast, put 1 teaspoon in 1/2 cup of warm water and see if it bubbles after 5 minutes. If it does, it is good, if not, you need new yeast.
Jeff
Kristen,
I refer to Harold McGee's "On Food and Cooking-The Science and Lore of the Kitchen" for lots of baking information. Among the things I've found work best: 1. Use weight, not volume, for consistency. Flour (see King Arthur ww flour at 30g per 1/4 cup, and Arrowhead Mills at 38g), salt, sugar, even yeast can vary in weight by over 25% for a given volume, due to differences in how they're ground or produced; 2. Instant dry yeast has the advantage of not requiring pre-hydration, plus producing Carbon Dioxide more vigorously than active dry. I have switched to it (not rapid rise) for all the breads I make; 3. King Arthur's site says whole wheat bread and other simple breads are done at 190* internal temperature. Only rich breads are baked to near 210* (but that can depend on personal preference--I just prefer a more moist bread); 4. Cutting 2 or 3 slits in the dough before baking will prevent the unpredictable cracking and bulging that occurs without it, but again, one may prefer the more rustic look, as in the loaf pictured.
Kristen Chidsey
Hi Jeff! Thanks for the insights and tips.
Dee
I have made several different kinds of no knead bread, and I always use parchment paper. I have never had a problem with it at the 450 degree temperature.
Kristen Chidsey
Good to know Dee--but I would recommend taking a look at the packaging first. I have brands that are safe and brands of parchment that aren't 🙂
Dennis
This bread sounds wonderful but I would like to add seeds; sunflower, pepitas, flax and hemp. Any suggestions?
Kristen Chidsey
Hi Dennis! I add in nuts and cranberries to my Cranberry Dutch Oven bread, you can follow my tips there 🙂 I would just not add in more than 1/2 cup total seeds and mix in with dry ingredients to disperse evenly through loaf. Enjoy!
Dennis Falls
I mixed it last night and baked it this morning. I came out wonderfully. I added 1/8 cup pepitas, 1/8 cup sunflower seeds, sprinkled in some flax seeds and about 1 tablespoon hemp seeds.
Kristen Chidsey
Thanks for sharing Dennis! So glad it turned out!
Purvi
Ty. This time I greased the Dutch oven with a little avocado oil. Was I supposed to do so after pre heating the Dutch oven bc the bread burnt on the bottom? Should I decrease temp from 450 to 400 next time & if so for how long? Ty for your help!
Kristen Chidsey
Hi Purvi. I would grease before putting the bread in the pan (after preheating, so the oil does not brown) and still keep the temperature the same. Be sure you are using the correct pan as well--it should be a thick dutch oven.
YC
The bread came out more dense than I expected but very tasty with a nice crispy crust!
Kristen Chidsey
I am so glad you enjoyed. In the future, you can add 1 to 2 tablespoons of vital wheat gluten which will help keep the bread a lot more airy.
Jennifer Patzer
Help! I just used instant instead of active yeast. How long should I let it rise for? Thanks!
Kristen Chidsey
This happened to someone else as well. She shared that it rose in 1 hour, but she continued to let it rest overnight and baked with success.
Nancy
Hi! I would love to try your bread recipe but only have some sourdough starter to use. Could this be incorporated into this recipe instead of the dry yeast the recipe calls for? How much would I use? one cup? more? less? If anyone has done this with this recipe and can help me, I'd appreciate it!
Kristen Chidsey
I have not tried this with sourdough starter, but I would love to hear from others if they have had success.
Bryan Morrison
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.
Kristen Chidsey
Hi Byran! You can add 1 tablespoon of honey to the water and it will work great!
Yasmin
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?
Kristen Chidsey
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.
janet
Can you mix ingredients by hand with a wooden spoon, or do you need to mix with an electric mixer? Thank you,
Kristen Chidsey
A wooden spoon is best Janet 🙂
Lisa
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?
Kristen Chidsey
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.
Purvi
Me too. I was able to finally pry it off after sone fighting. I did notice my dough was very wet & I was unable to have it hold round shape (it was running as I tried to transfer it)- I wonder if next time I should use less water & parchment paper? 🤔
Kristen Chidsey
Hi Purvi. I would then try to grease your pan first. Parchment paper is only safe up to 400 degrees.
lindsay
thank you, that is great! I am trying this today!
Kristen Chidsey
I hope you enjoy!
Lindsay
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
Kristen Chidsey
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!