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.
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.
Aaron Friedman
Buy a bread bag. They work great. I have these...
https://www.amazon.com/Artisan-Embroidered-Reusable-Homemade-Drawstring/dp/B08BBYZYY7/ref=sr_1_4?crid=8VV287I7BMNN&keywords=bread+bag+with+chickens&qid=1670088748&sprefix=bread+bag+with+chickesn%2Caps%2C137&sr=8-4
Cheryl
Hi I’m going to make this and was thinking of added whole garlic. Any suggestions as to when yo add it? Before or after rise? Thank you! Also love this is a whole wheat no sugar recipe..T2 diabetic
Kristen Chidsey
Hi Cheryl! I have not tried adding whole garlic, but it should work well. I would add whole, peeled garlic before allowing the bread to rise, as folding it in later would deflate the bread.
Janai
Very easy to make and very soft and tasty. Next time I will reduce the salt to 1 1/4 teaspoon. It was too salty for us.
jodi
Super dense but tasty! My daughter has a strict diet and this recipe fit the bill, thank you!
Kristen Chidsey
Hi Jodi! I am glad this fits your daughter's diet. As for being dense, you may want to try adding 2 tablespoons of vital wheat gluten (if allowed) to the flour mixture, that will help the dough be lighter.
Matt
This is definitely the best and easiest whole wheat Dutch oven bread recipe I’ve found so far. My spouse is gluten sensitive (not celiac), so we use wheat flour from Europe. For this I used Marriage’s (UK) Wholemeal flour. I measured the flour by weight and I did an 8-hour rise. The bread is really tasty, chewy and has a really nice crust. However, when slicing the bread, it was a gummy. The internal temp registered 207°. Any suggestions?
Kristen Chidsey
Hi Matt! I am so glad you enjoyed the bread. As for the gummy texture, it may have not been cooled fully before slicing, which can make it "squish" down when slicing and appear gummy. Adding vital wheat gluten can help the texture for whole wheat baking, but clearly that would not be an option for you.
Matt
Thank you, Kristen! I’ll continue to use this recipe. It could have very well been that we cut it too soon.
Judy
2 teaspoons salt is a lot for me. Can I cut it down or is it a factor for rising.
Kristen Chidsey
Hi Judy! I would not reduce it by more than half.
Kris
Can I prepare the dough in my bread machine?
Kristen Chidsey
Hi Kris! For this particular recipe, using a bread machine won't yield the same results. sorry!
Mallory
Hi there, any adjustments to make for high altitude?
Kristen Chidsey
Hi Mallory! Here are some tips for High Altitude Baking from King Arthur that may help.
Joanne
I made this bread for the first time today and it's awesome! I'm trying to eat only whole grain breads and I love that there is no sugar in it. It came out hearty abd dense with a great crust. I'm thinking of adding olives or caraway seeds next time. Has anyone tried that?
Btw, I used parchment paper because I saw the comments about sticking. It worked great and it also kept the Dutch oven spotless!
Kristen Chidsey
Hi Joanne! I am so happy to hear you enjoyed so much! As for adding caraway seeds, they can be added whenever. I would fold olives into the bread after rising, carefully so the moisture doesn't impact the rise of the dough. Enjoy!
Gabrielle
Hi
I really fancy making your Dutch oven no knead bread
But wondering if u could tell me the flour weight in grams or lb’s, that would be very much appreciated
Thanks
Gabrielle ( Dane living in uk!)
Kristen Chidsey
Hi Gabrielle! You would need 480 grams of flour. Enjoy!
Loren
Hey I have made no-knead bread with store-bought white flour numerous times with great results - recipe virtually identical to yours. Today I am using freshly milled hard white wheat and after 6 hours I checked it. The dough looks very slightly risen and almost like it’s deflated a bit. It’s 77 degrees in our house and I’ve had it in a corner of the kitchen covered the whole time. Have I done one thing wrong??
Kristen Chidsey
Hi Loren! I am sorry you seem to be having issues. I hope that the bread fully rose for you after the 12 hours. If not, in the future, be sure to carefully measure the wheat after grinding, so that you don't use too much flour. You can also add in 1 tablespoon of vital wheat gluten, which will help with the rising and keep whole wheat super light.
Elizabeth Halen
Hello 😊 would this work with out a Dutch oven? Thank you
Kristen Chidsey
Hi Elizabeth! This recipe is designed specifically using a dutch oven--so yes 🙂
BakingFan61
Your recipe turned out great. I used half whole wheat flour and half all purpose white flour. I also decided to let the dough proof overnight in the refrigerator instead of room temperature. I took the dough out in the morning and let it warm up a bit while preheating my dutch oven. I had no issues with it rising properly, and the crust was crisp and golden with a nicely balanced interior - not too dense and not too airy or wet. Thanks again!
Diane
You say to use regular active dry yeast, not rapid rise or instant yeast.
Why?
What happens if you use instant yeast?
Kristen Chidsey
Hi Diane, when using instant yeast, the amount changes and the bread rises faster, which for this particular recipe, can change the texture of the final product.
Jeanne
So easy to make and very tasty. I have one question: After I shaped the dough and let it rest while the Dutch oven preheated the dough spread out some on the parchment paper rather than retaining the shaped round. Is this normal?
Thanks for you help.
Kristen Chidsey
Hi Jeanne! That is a bit normal for the shape to spread out some, you can pat it back together and then add to the dutch oven.