No Knead Wheat Bread Recipe
No Knead Wheat Bread is a simple, hands-off recipe that requires minimal effort. Combining whole wheat flour, water, yeast, and salt, the dough is left to rise overnight. After a quick bake, you get a crusty, hearty loaf with a soft, flavorful interior—perfect for everyday meals.
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!
Notes
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.