No Knead Wheat Bread Recipe is a simple, wholesome recipe that delivers a delicious loaf with minimal effort. Perfect for home bakers of all skill levels, this bread requires no kneading, just a little patience and time.
By combining whole wheat flour and all-purpose flour, it creates a hearty texture and rich flavor that pairs wonderfully with any meal.
With just a few basic ingredients—flour, yeast, salt, and lukewarm water—you can easily make a loaf that’s both nutritious and satisfying.
The dough rises overnight, and the bread bakes in a hot pot, resulting in a crispy crust and soft, airy interior.
It’s the ideal homemade bread for anyone craving fresh, flavorful, and easy-to-make baked goods.
Why You’ll Love This Recipe?
I love this no knead wheat bread recipe because it’s simple, fuss-free, and delivers incredible results. The overnight resting time develops deep, complex flavors with no hard work on my part.
It only requires basic ingredients I already have in my pantry. The crust is perfectly crisp, and the interior is soft and chewy.
This No Knead Wheat Bread Recipe pairs beautifully with any meal or stands alone as a satisfying snack. It’s ideal for anyone looking to make homemade bread without complicated steps.
How To Prepare No Knead Wheat Bread Recipe ?
Preparation time: 15 minutes
Resting time: 8-12 hours (overnight recommended)
Cooking time: 20 minutes
Total time: Approximately 9-13 hours
Course: Bread
Cuisine: American
Yield: 1 large loaf (about 8-10 servings)
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Parchment paper
- Dutch oven or heavy oven-safe pot with a lid
- Cooling rack
Ingredients
- 6 cups whole wheat flour
- 4 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 3 teaspoons salt
- 3 cups lukewarm water (about 110°F)
How to Make No Knead Wheat Bread Recipe
1. In a large bowl, mix the whole wheat flour, all-purpose flour, yeast, and salt.
2. Add the lukewarm water and stir until a sticky dough forms.
3. Cover the bowl with a damp cloth or plastic wrap and let it rise for about 12-18 hours at room temperature, until it has doubled in size.
4. Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot with a lid inside to heat up.
5. Once the dough has risen, gently punch it down and shape it into a rough loaf.
6. Carefully remove the hot pot from the oven, place the dough inside, cover with the lid, and bake for 30 minutes.
7. After 30 minutes, remove the lid and bake for another 15-20 minutes, until the crust is golden brown.
8. Let the bread cool on a wire rack before slicing and serving. Enjoy your fresh, homemade no-knead wheat bread!
Special Note
For added texture and flavor, I sometimes incorporate seeds or grains into the dough. Sunflower seeds, flaxseeds, or rolled oats make a delightful addition and add nutritional value.
Nutrition Facts No Knead Wheat Bread Recipe?
| Nutrition | Amount |
|---|---|
| Calories | 170 |
| Protein | 6g |
| Carbohydrates | 34g |
| Fiber | 4g |
| Total Fat | 1g |
| Sodium | 290mg |
| Sugar | 0g |
How To Serve
To serve your No Knead Wheat Bread, slice it once it has cooled down. It’s perfect for enjoying with butter, jam, or honey for breakfast, or as a side to soups and salads.
You can also use it for sandwiches, adding your favorite fillings like cheese, meats, or vegetables. The hearty texture and mild flavor make it a versatile choice for any meal!
I Dont’t Have A Dutch Oven,What Can I Use Instead ?
If I don’t have a Dutch oven, I use an oven-safe pot with a lid or a deep casserole dish. A heavy stockpot with a lid can also work well.
As a last resort, I can use a baking sheet to cover the dough for the first half of baking to trap steam, then remove it to finish baking.
Why Do I Have To Cover The Pot For The First 30 Minutes ?
I cover the pot for the first 30 minutes to trap steam. This steam helps create a moist environment, which allows the bread to rise fully and develop a crisp, golden crust.
Removing the lid after 30 minutes lets the crust brown and become perfectly crunchy.
How Do i Know When My Bread is Done Baking?
I know my bread is done baking when the crust is deep golden brown, and it sounds hollow when I tap the bottom.
For extra certainty, I can use a thermometer; the internal temperature should be around 200°F (93°C).
Frequently Asked Questions (FAQs)
Can I use only whole wheat flour?
Yes, you can substitute all-purpose flour with more whole wheat flour, but the texture may be denser. For a lighter loaf, it’s best to use a mix of whole wheat and all-purpose flour.
Do I need to let the dough rise for 12-18 hours?
Yes, the long rise time is crucial to developing the flavor and texture of the bread. If you don’t have that much time, aim for at least 8 hours, but longer is better.
What kind of pot should I bake this in?
A Dutch oven or any heavy, oven-safe pot with a lid works best. It helps create steam during baking, which contributes to the crispy crust.
How do I store the bread?
Once the bread has cooled completely, store it in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3-4 days. For longer storage, you can freeze the bread, slicing it before freezing for easy thawing.
Conclusion
Baking no knead wheat bread recipe at home brings simplicity and joy to the kitchen. I enjoy how the process requires minimal effort yet yields such a rich, satisfying loaf.
The combination of a crispy crust and a tender, flavorful center is hard to beat. With just a few basic ingredients and a bit of patience, I transform my kitchen into a bakery.
This No Knead Wheat Bread Recipe proves that making homemade bread doesn’t have to be complicated. Whether for morning toast or alongside a hearty soup, this bread adds warmth to any meal.
I find that the pride and taste of homemade bread are unmatched, making every bite worth the wait. Give it a try, and discover the simple pleasure of baking no knead wheat bread at home.
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No Knead Wheat Bread Recipe
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- parchment paper,
- Dutch oven or heavy oven-safe pot with a lid
- Cooling rack
Ingredients
- 6 cups whole wheat flour
- 4 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 3 teaspoons salt
- 3 cups lukewarm water about 110°F
Instructions
- In a large bowl, mix the whole wheat flour, all-purpose flour, yeast, and salt.
- Add the lukewarm water and stir until a sticky dough forms.
- Cover the bowl with a damp cloth or plastic wrap and let it rise for about 12-18 hours at room temperature, until it has doubled in size.
- Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot with a lid inside to heat up.
- Once the dough has risen, gently punch it down and shape it into a rough loaf.
- Carefully remove the hot pot from the oven, place the dough inside, cover with the lid, and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for another 15-20 minutes, until the crust is golden brown.
- Let the bread cool on a wire rack before slicing and serving. Enjoy your fresh, homemade no-knead wheat bread!