My Baking Addiction no knead wheat bread recipe brings a homemade touch to the table using whole wheat flour, all-purpose flour, yeast, warm water, olive oil, an egg, salt, and maple syrup or honey.
I learned to make this soft, hearty loaf after watching how beautifully it rises without kneading. The main specialty of this no knead wheat bread recipe lies in its tender texture and natural flavor created through slow fermentation.
I was inspired by the simple process and wholesome aroma. Now I will show step-by-step how I prepare this wholesome no knead wheat bread recipe at home.
Why You’ll Love This Recipe?
You’ll love this no knead wheat bread recipe because it’s simple, wholesome, and incredibly rewarding to make at home.
The dough requires no kneading, saving time and effort while still producing a soft, flavorful loaf with a slightly crisp crust.
The blend of whole wheat flour and all-purpose flour gives the bread a rich, nutty taste and hearty texture that pairs beautifully with sweet or savory toppings.
This no knead wheat bread recipe uses everyday ingredients like olive oil, honey, and warm water, making it both nourishing and easy to prepare. Each slice tastes fresh, homemade, and filled with comforting, rustic goodness.
How To Prepare No Knead Wheat Bread Recipe ?
Preparation Time: 10 minutes
Resting/Rising Time: 2 hours
Baking Time: 35 minutes
Total Time: 2 hours 45 minutes
Difficulty: Easy
Course: Bread / Breakfast / Side
Cuisine: American / Homemade
Yield: 10 slices
Kitchen Utensils
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- 9×5 inch loaf pan
- Oven
- Cooling rack
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet instant yeast (2¼ teaspoons)
- 2 cups warm water (not hot, about 110°F/43°C)
- 2 teaspoons maple syrup or honey
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon extra virgin olive oil
How to Make No Knead Wheat Bread Recipe
1. Wake up the yeast (if you’re not using instant yeast):
Pour the warm water into a large mixing bowl and stir in the maple syrup or honey. Sprinkle the yeast over the top and let it sit for about 5 minutes. You’ll know it’s ready when it looks a little foamy. (If you’re using instant yeast, just skip this step and mix it right in with the flour later.)
2. Mix the dry stuff:
Add both the whole wheat and all-purpose flour to the same bowl, along with the salt. Use a wooden spoon to stir until everything is combined and no patches of dry flour remain. The dough will look a bit rough and sticky that’s exactly how it should be.
3. Add the egg and olive oil:
Crack in the egg and pour in the olive oil. Mix everything together until the dough starts to come together and looks a little smoother. It’ll still be sticky, but don’t worry about that.
4. Let it rise (first rise):
Cover the bowl with a clean kitchen towel or plastic wrap. Leave it at room temperature for about 1½ to 2 hours, until the dough has doubled in size and looks puffy with bubbles on top.
5. Get your pan ready:
Lightly grease a 9×5-inch loaf pan with olive oil. Use a spatula to scrape the dough into the pan and spread it out evenly.
6. Let it rest again (second rise):
Cover the pan loosely and let it sit for another 20–30 minutes while you preheat your oven to 375°F (190°C). The dough should puff up a bit more during this time.
7. Bake it:
Put the pan in the oven and bake for about 35 minutes, until the top turns golden brown and the loaf sounds hollow when you tap it. Take it out of the oven and let it cool in the pan for about 10 minutes. Then, remove the bread and place it on a cooling rack.
8. Cool completely before slicing:
Resist the urge to cut into it too soon let it cool all the way so the texture sets properly. Then slice and enjoy!
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 Of No Knead Wheat Bread Recipe
| Nutrition | Amount |
|---|---|
| Calories | 170 |
| Protein | 6g |
| Carbohydrates | 34g |
| Fiber | 4g |
| Total Fat | 1g |
| Sodium | 290mg |
| Sugar | 0g |
Why My Recipe Works
My recipe works because it follows a balanced method that lets the ingredients do the work for you. The instant yeast activates in warm water mixed with a touch of honey or maple syrup, creating natural fermentation and air pockets that make the bread light without needing.
The blend of whole wheat flour and all-purpose flour provides structure and softness at the same time. Olive oil and an egg add richness, moisture, and flavor while keeping the loaf tender.
Allowing the no knead wheat bread recipe to rise slowly develops depth in taste, and baking at the right temperature gives a golden, crisp crust every time.
How To Serve
Serve this no knead wheat bread recipe warm, freshly sliced from the loaf, when the crust is still crisp and the inside soft. Spread butter, jam, or honey for a comforting breakfast.
It pairs beautifully with soups, stews, or salads for lunch or dinner. You can toast slices for sandwiches or bruschetta, or use it as a base for avocado toast.
For a cozy treat, drizzle olive oil and sprinkle sea salt on a warm slice. This bread also makes excellent French toast or breadcrumbs once slightly dried, making every slice enjoyable in a new way.
Health Benefits
This no knead wheat bread offers several health benefits. Using whole wheat flour provides a good source of dietary fiber, which aids digestion and helps maintain steady energy levels.
The bread contains complex carbohydrates that release energy slowly, keeping you fuller for longer. Olive oil adds healthy fats that support heart health, while the egg contributes protein and essential nutrients like vitamin B12 and choline.
Sweetening the dough with a small amount of honey or maple syrup adds natural flavor without refined sugars. Overall, this bread is a wholesome, nourishing option compared to store-bought white bread.
Expert Tips And Tricks
1. Use the right water temperature: Warm water around 110°F (43°C) helps the yeast activate effectively. Water that is too hot can kill the yeast, while water that is too cold slows down the rising process.
2. Allow a full rise: Letting the dough rest for 1½ to 2 hours allows natural fermentation, which improves flavor and creates a tender, airy texture. Rushing this step can result in dense bread.
3. Oil the bowl lightly: Coating the mixing bowl with olive oil or cooking spray prevents the sticky dough from clinging and makes handling much easier.
4. Handle dough gently: Instead of pressing or kneading, gently spread the dough into the loaf pan to preserve the air bubbles formed during rising, ensuring a soft interior.
5. Preheat the oven: Baking in a fully preheated oven ensures the bread rises properly in the heat and develops a golden, slightly crisp crust while staying soft inside.
6. Cool completely before slicing: Removing the loaf from the pan and letting it cool on a wire rack prevents the interior from becoming gummy and allows the bread structure to set, making slicing easier and cleaner.
Variations
✔ Seeded Wheat Bread: Add 2 tablespoons of sunflower seeds, pumpkin seeds, or flaxseeds to the dough for extra crunch and nutrition.
✔ Herb-Infused Bread: Mix in 1–2 teaspoons of dried herbs such as rosemary, thyme, or oregano to give the loaf a fragrant, savory flavor.
✔ Nutty Bread: Fold in ¼ cup chopped walnuts, almonds, or pecans for added texture and a rich, nutty taste.
✔ Spiced Wheat Bread: Add ½ teaspoon cinnamon, nutmeg, or cardamom to the dough for a warm, aromatic twist.
✔ Cheese Wheat Bread: Sprinkle ¼–½ cup grated cheese like cheddar or parmesan into the dough for a savory, cheesy loaf.
Storage Instructions
Store the no knead wheat bread recipe at room temperature in an airtight container or wrapped tightly in plastic wrap or foil to keep it soft. It will stay fresh for up to three days.
For longer storage, slice the no knead wheat bread recipe and place it in a freezer-safe bag, removing as much air as possible, then freeze for up to one month.
To enjoy, thaw slices at room temperature or toast them directly from the freezer. Avoid refrigerating the bread, as this can make no knead wheat bread recipe dry and affect its texture.
(FAQs) No Knead Wheat Bread Recipe
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
This delicious and healthy no knead wheat bread recipe is one that everyone enjoys. Every time I make it, whether for serving or for a simple meal at home, I love the comforting aroma and soft, flavorful slices.
The method is easy and approachable, allowing anyone to create homemade bread without stress. I am sharing my step-by-step process so others can experience the joy of baking this no knead wheat bread recipe.
I hope my simple method inspires you to try making no knead wheat bread recipe and enjoy the satisfying results as much as I do.
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No Knead Wheat Bread Recipe
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- 9×5 inch loaf pan
- Oven
- Cooling rack
Ingredients Â
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet instant yeast 2¼ teaspoons
- 2 cups warm water not hot, about 110°F/43°C
- 2 teaspoons maple syrup or honey
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon extra virgin olive oil
InstructionsÂ
Wake up the yeast (if you’re not using instant yeast):
- Pour the warm water into a large mixing bowl and stir in the maple syrup or honey. Sprinkle the yeast over the top and let it sit for about 5 minutes. You’ll know it’s ready when it looks a little foamy. (If you’re using instant yeast, just skip this step and mix it right in with the flour later.)
Mix the dry stuff:
- Add both the whole wheat and all-purpose flour to the same bowl, along with the salt. Use a wooden spoon to stir until everything is combined and no patches of dry flour remain. The dough will look a bit rough and sticky that’s exactly how it should be.
Add the egg and olive oil:
- Crack in the egg and pour in the olive oil. Mix everything together until the dough starts to come together and looks a little smoother. It’ll still be sticky, but don’t worry about that.
Let it rise (first rise):
- Cover the bowl with a clean kitchen towel or plastic wrap. Leave it at room temperature for about 1½ to 2 hours, until the dough has doubled in size and looks puffy with bubbles on top.
Get your pan ready:
- Lightly grease a 9×5-inch loaf pan with olive oil. Use a spatula to scrape the dough into the pan and spread it out evenly.
Let it rest again (second rise):
- Cover the pan loosely and let it sit for another 20–30 minutes while you preheat your oven to 375°F (190°C). The dough should puff up a bit more during this time.
Bake it:
- Put the pan in the oven and bake for about 35 minutes, until the top turns golden brown and the loaf sounds hollow when you tap it. Take it out of the oven and let it cool in the pan for about 10 minutes. Then, remove the bread and place it on a cooling rack.
Cool completely before slicing:
- Resist the urge to cut into it too soon let it cool all the way so the texture sets properly. Then slice and enjoy!