No Knead Whole Wheat Bread

No knead whole wheat bread relies on my easy dutch oven bread recipe, which in turn was based on Jim Lahey's quintessential no knead bread recipe. Like the original, this loaf needs just a handful of ingredients and a long rise to result in a crackly-crusted, sourdough-like loaf. (PS:Try my no knead cinnamon raisin bread and no knead cranberry walnut bread recipes too!)

In this version, I swap whole grain flour for all-purpose flour for extra fiber and heft. I like to use white whole wheat flour so the loaf looks and tastes similar to a traditional bread loaf, but you can use whole wheat flour for a nuttier undertone of flavor. It's so good with vegetarian white chili, vegetarian cream of tomato soup, carrot cauliflower soup, or use slices to make sandwiches.

Why Make Whole Wheat Bread?

Adding a dose of whole grains is always a good idea, and this loaf, baked in a dutch oven, is one of the best you'll make. Plus, it's super low maintenance; stir the ingredients together, leave them to rise overnight, then take a few minutes to form the loaf, and you're good to go. Here's why you should make this bread ASAP:

• Almost like sourdough. If you want to make a loaf of bread that's sourdough-ish without the effort, have I got a recipe for you! This easy no knead bread has a deep flavor that's reminiscent of a sourdough bread, but you won't have to deal with a starter.
• Beginner-friendly. If you're new to baking bread, you will love how easy it is to make this recipe. I promise that even the most novice baker can handily whip it up.
• Foolproof. It's so hard to mess up this bread recipe—another reason it's so perfect for beginners! Just mix, rise, form, and bake.

What You'll Need

Four basic ingredients (and that includes water!) make up this beautiful loaf. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Whole wheat flour - I use white whole wheat flour to bake this bread to more mimic the texture and appearance of bread made with all-purpose flour. However, you may use whole wheat flour or finer ground whole wheat pastry flour if you prefer.
• Yeast - You can use instant dry yeast or fast-acting instant dry yeast, with no need to activate it first.
• Salt - I always use fine sea salt or table salt.
• Water - Warm water helps to energize the yeast.

A Few Variations on a Theme

• Finish with salt - Sprinkle the top of the loaf with flaky salt for a little extra hint of saltiness (yum!).
• Cheesy - Tuck 1 cup of shredded cheese of your choice into the dough as you perform the final knead.
• Add herbs - Add fresh or dried herbs to the dough, such as chopped fresh rosemary, oregano, or thyme.
• Seeds - I love adding sesame or poppy seeds! You can work them into the dough or roll the formed dough in 1-2 tablespoons of seeds before baking it.

How to Make No Knead Whole Wheat Bread

I've added a lot of photos below so that you can get an idea of how each stage of the loaf should look during mixing and rising. Know that this is a pretty forgiving recipe, so if you don't have time for much working of the dough, it will still turn out nicely.

More Bread-Baking Tips

• Let it rise. Lahey advises letting no-knead dough rise for 12-18 hours, preferably 18 hours. I let my loaf rise for a minimum of 16 hours, but you can go longer if you want. A long rise will deepen the bread's flavor and make for a better-baked loaf.
• Keep in a warm place. Try to let the bread rise in a warm place. I keep the bowl of dough on the counter near my oven, which is a warmer spot. If your house is on the cooler side, you can place the bowl in the sun to encourage the rise.
• Refrigerate the dough. After the initial long rise at room temperature, cover the bowl of dough with plastic and place it in the fridge for up to 3 days. The day you plan to bake, remove it from the fridge, follow the recipe instructions for the brief kneading process, and then let the bread sit and warm up at room temperature for at least 2 hours.
• Do a little kneading. While this recipe is based on the no-knead bread recipe, I've found that a minute or two of rolling and kneading the dough before its final rise will result in a loaf with those enviable air pockets inside each slice. You don't have to overdo it, though—a simple folding and kneading technique is enough. Add a little flour to the ball of dough after the 15-minute rise, then knead, then rest again for 1 hour.
• To score or not to score. Scoring is the process of making shallow cuts to the surface of a loaf before baking. You can make small decorative cuts or use a sharp knife to quickly slash down the center of the top, or skip scoring altogether and simply bake the bread seam-side down in the dutch oven!
• Heat the dutch oven along with the oven. Adding bread dough to a hot dutch oven helps create that lovely crackly crust. Make sure to place the dutch oven in the oven while you are preheating it.
• How do I know my bread is done? After a lot of baking bread, you'll know when your bread is done by how dark the outside crust has become. I find my sweet spot for dutch oven bread to be 30 minutes covered, then 20 minutes uncovered, but times may vary depending on your oven. Or, use an instant-read thermometer. The loaf is fully cooked when it reaches 209-210°F (98-99°C).
• Cool the loaf completely. Wait at least 1 hour, preferably 2, to cut into the bread. This allows the starches to set and solidify, so you'll have a beautifully chewy but not gummy interior.

Proper Storage

• Counter - Wrap any leftovers from the loaf in a clean kitchen towel or pop it into a bread bag or paper bag and keep it on the counter for up to 3 days.
• Freezer - You can freeze the entire loaf by placing it in a sealable freezer-safe bag, or slice and store slices in a freezer-safe bag. Whatever you do, make sure to let the bread cool before preparing it for the freezer. Store in the freezer for up to 2 months. Defrost in the fridge or on the counter for a few minutes, or warm it from frozen in the toaster, toaster oven, or oven.