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No Knead Whole Wheat Bread

No Knead Whole Wheat Bread

It's easy to make your own high-fiber healthy whole grain bread but IT WILL NOT BE A SOFT LOAF LIKE THE ORIGINAL. You'll need a 5-qt Dutch oven (from 3 to 6 qt will work) and it's good to have oven gloves and an oven thermometer. There is no kneading or even shaping with this foolproof recipe. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 13 hours

Makes: One loaf

No Knead Whole Wheat Bread

Ingredients:

  • 3 cups whole wheat flour
  • 1/4 teaspoon yeast (active dry or instant)
  • 1 teaspoon salt
  • 1 1/2 cups cool water
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours.
  3. Place dough on a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for 2 hours.
  5. After 1 1/2 hours place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.

Notes: The faster method using hot water does not work as well with 100% whole wheat loaf.

Bread Too Dense? Try 2 cups whole wheat flour + 1 cup bread or all purpose flour for a softer loaf.

50 Comments on "No Knead Whole Wheat Bread"

  1. Siavash Darvishmanesh

    Dear Jenny,

    Is it possible to use dough enhancer?

    regards,

    Siavash

    • Jenny

      I have never used it so I don’t know. Please look through the comments to see if anyone else has or you may have to research this further online.

  2. Lin

    I’ve tried this recipe twice now using 2 cups whole wheat flour, 1 cup all purpose flour, and adding 1 cup of sunflower seeds. The bread turned out amazing. Gonna try the No Knead Bread next as my husband does not like whole wheat bread (more for me!). Thanks Jenny!

  3. Marley

    Hi Jenny,
    I’ve made your white bread many times and is a favorite in my house, so incredibly easy and delicious. I am going to make the wheat loaf as I prefer wheat, but also love nuts and seeds in my bread. At what point would I add say chia, flax, sunflower, sesame seeds to the loaf?
    Thanks so much for this recipe. It is truly wonderful bread. Like you, we can never let it cool very long without devouring it!!
    Thanks in advance for your reply.

    • Jenny

      I add any additions right at the beginning, when mixing the flour/water, etc. together.

      • Marley

        Thanks for the reply, Jenny!

      • Fraufgf

        Do you treat the grain/seed additions as “flour” and reduce the flour accordingly or not?

        • Jenny

          I do not reduce the flour when adding seeds, nuts, etc.

  4. Just4fun in Ok

    Can you use Gluten Free Flour or Coconut Flour instead of regular (white flour?) I can’t have white or enriched or bleached flours.. just curious if you’ve ever used any substitute for white/regular flour?
    Love your videos..

    • Jenny

      I never have and I don’t think this recipe will work without gluten but you could check around for gluten free no knead bread recipes.

  5. Emily Buker

    Hi Jenny,

    My big old house is cool in Winter, I just got a Brod and Taylor bread proofer, what temperature would you say I should set it on, I’d rather proof in the box as opposed to at room temperature, makes me feel more secure, LOL.

    Thank you, love your cooking info and videos.

    Emily

    • Jenny

      This method of bread baking is not intended for rising in a warm spot. It actually needs to rest at room temperature. You can easily research more about this “no knead” method on the internet as it’s very popular.

  6. Carinna Trotter

    I will definitely bake this. love to try baking a bread. as I’m just starting to learn how to bake @ home.My husband wants to taste all my baking 🙂 he loves that I’m now on this hubby and my son who visited me last Christmas from Ireland buy me Kitchen Aid to help on all the baking I will make.Love it!
    Thank you for sharing 🙂 <3

  7. may

    can i use white wholewheat flour without changing the recipe?

    • Jenny

      I have never used white whole wheat flour but I believe it bakes like whole wheat flour. However, if the mixture isn’t soft and sticky at the beginning you could always add a little flour or water top adjust if needed.

  8. Uma

    Hi Jenny,

    I am a young mom of two.. So Impressed with your enthusiasm for cooking.. Well when I bought active dry yeast , it came as small round granules. Shall I use it as is with Hot milk for Whole Wheat and All purpose for breads? or should I dissolve it in warm water separately and then mix it into the flour?

    Thanks a lot!

    • Jenny

      I use active dry yeast the same way I use instant yeast and I do not proof either one before using.

  9. Mara

    Hi Jenny! Thanks for the awesome recipes! I had no ideea how to make soup 1 year ago and now look at me baking bread!(made your krusty rolls and 90min bread and both were great)
    Do you think a stainless steel pot would work for your no knead breads? I’m still a begginer and don’t have a lot of kitchen tools yet.
    Thanks again! You rock!

    • Jenny

      I have only used an enameled cast iron dutch oven but I have researched online and other people claim to have success using: glass pyrex dish with a lid, stainless steel pot with a lid, clay baker, pizza stone with a stainless steel bowl as a cover. Keep in mind that the lid must be tight fitting and have an oven-proof handle.

  10. ally

    hi jenny,if I don’t have. a dutch oven can I use a round roaster,also could I use tin foil instead of parchment paper.

    • Jenny

      The pot you use must be rated to withstand 450 degrees F but foil will not create the tight seal you need to “steam” this bread.

  11. Rachel

    Hi Jenny, I love your youtube videos, you are so humorous.
    I have a few questions of making breads. Some bread needs to be kneaded for a long time , but some don’t. what are the differences? Also what are differences of the resting time of the bread dough? I can see the requirement time range from 35 mins to 18 hours. very confused.

    • Jenny

      There are so many ways to make bread. Some use two rises, some only one rise (like mine). Some require kneading for ten minutes while others only 50 turns. Then there are breads that are baked in Dutch ovens that require no kneading. Except for Dutch oven no knead breads, yeast breads do require some kneading. Bread enthusiasts will knead for a long time but the invention of instant yeast has helped reduce kneading time. In general, you usually only have to knead until the dough is smooth and elastic. Yours is a very broad question but I can tell you that each recipe will be different and you should follow each recipe as written.

  12. Sheila

    The recipes of yours that I have tried so far have been great! I look forward to trying this one… Can you tell me about parchment paper… Why do I need that and (if I don’t have it or may not want to use it) is there a work-around.

    Thanks Jenny Jones!!

    • Jenny

      With no knead bread, if you don’t use parchment paper you have to transfer the dough using a floured towel and I found it very difficult because the dough sticks to the towel, even when it’s well floured. (Reynolds brand parchment works a lot better than the cheaper ones) If you don’t want to use parchment, look for a no-knead recipe that uses a towel to see how it’s done.

    • Ron

      No Knead for parchment paper, (Pun Intended)

      Lubricate a small 8 -10 inch nonstick pan with a handle and use that to do your 2nd proof, then when ready transfer directly into the dutch oven. So easy Jenny will be embarrased she didn’t think of it herself.

      Hope this helps:)

  13. Whitedov1208

    Your bread is fool proof and easy. Tried it on my Italian boss and he said it reminds him of the same bread he had in outskirts of Philly that was soooo good and they changed the recipe and no longer available. I look forward to trying out your other recipes. Slam dunk on this one. Thanks for your generosity of sharing your recipes.

  14. Radha

    Hi Jenny,

    I have a bread machine at home. How do I convert this no-knead recipe to the bread machine recipe? Appreciate your response.

    thanks

    Radha

    • Jenny

      I don’t believe it’s possible to use this recipe in a bread machine. This dough requires a very hot oven as well as a pre-heated pot and lid. This method creates steam inside the pot and that’s what cooks the bread. If you have a dutch oven or another pot with a lid that is oven-safe up to 450 degrees f, I think you will find this recipe even easier than a bread machine.

  15. Jility

    What size dutch oven is best to use?

    • Jenny

      I use a standard dutch oven, which is about 9 inches across the bottom.

  16. Maria

    I wish you would make a whole wheat video. What brand of flour do you use?

    • Jenny

      My video for this bread is coming soon. I use any whole wheat flour I can find. My store currently sells King Arthur brand so that’s what I’ve been using.

  17. iza

    wheat flour is not the same as bread flour , so I did leave to rise 2 1/2 hrs before bake

  18. amy

    HELP! this recipe was a disaster! From the very minute I was adding the water and stirring it into the flour I knew it was WAY too dry.. but I didn’t want to go against the recipe, so I did as it said after both reading and watching the video.

    I am at the second hour, but so far the dough has barely changed in size and there are definitely NO bubbles … it doesn’t look anything like your video. I will go ahead and cook it, but it will probably be hard as a rock… WHAT did I do wrong???

    • amy

      In the video for the white bread, as you were adding the water, the flour was getting REALLY sticky, which you said was a good thing. This whole wheat flour was nothing like sticky.. more like parched and cracked… and I measured the 3 cups and leveled off with a flat knife, so I feel I followed exactly.

      • Jenny

        The whole wheat flour mixture will not be as soft as the bread flour mixture and may not be as puffy looking after it rests but mine still bakes up nicely every time. Please let me know how it turned out in the end and if it really was a disaster, I will try to figure out why. Thanks.

      • Whitedov1208

        Mia, whole wheat will be dryer – Flour 101. Try adding some olive oil (2 Tablespoons) and see what happens.

    • Graham - australia

      hi amy – i had that trouble too – didn’t seem to be enough water so i added another 1/2 cup — if u look at the video that looks a way lot more than 11/2 cups in the jug

      • Jenny

        I assure you I pay attention to detail in the recipes I share. My whole wheat loaf uses 1 1/2 cups of water but it’s possible that whole wheat flours are not the same everywhere. If your flour is more dense & heavy, you may need a little more water. And keep in mind that a loaf made with 100% whole wheat flour will behave differently than one made with all-purpose or bread flour so don’t expect the mixture to look like the one in my original video. But the end result is a rich “farm bread” loaf that I love.

  19. Gail

    Hi Jenny,
    Thanks for the easy spaghetti and meatball recipe; It led me to your must try quick whole wheat soft bread. I look forward to baking it soon.
    I’ve missed your great smile and charming way.

    Looking forward to your holiday recipes.
    Gail in Virginia

  20. fatma albaqsomi

    Hi Jenny do you have any gluten free recipes thank you.

  21. sophie

    I dont have a oven safe pot. What can I use as an alternative? I really want to try this recipe

    • Jenny

      I wish I had an alternative but I don’t know of one. I looked around online for other recipes for no knead bread but I could not find a proven alternative.

    • Cheryl

      Sophie, I have made this in an ovenproof glass baking dish and covered with an ovenproof plate that fits over the baking dish.
      This bread is AMAZING!!! Thanks for the quick method Jenny and Good Luck Sophie

    • oldknome

      I’ve seen a few videos where they just use a sheet pan for the bread then put a frying pan on the bottom rack with plenty of water in it to create the steam affect. It worked for me, then I bought a lodge cast iron pot. They’re way cheaper the the le crusette.

    • Whitedov1208

      Sophie – go to “you tube.com” and find Artisan Bread with Steve – he shows different vessels you can use besides the dutch oven. Personally, I like Jenny’s the best.

  22. mia

    I can only find wholemeal flour in my grocery stores. Am I allowed to use wholemeal flour for the recipe?

    • Jenny

      Yes. Wholemeal flour is the same as whole wheat flour.

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