No Knead 100% Whole Wheat Bread
UPDATED FASTER RECIPE: Good news - I eliminated the 2-hour resting time. Keep in mind that whole wheat will always produce a heavier, more dense loaf. You'll need a Dutch oven (I use a 3 1/2 quart Dutch oven for this loaf) and it's good to have oven gloves and an oven thermometer. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 11 hours
Makes: One loaf
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:
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
- In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.
Bread Too Dense? Try 2 cups of whole wheat flour + 1 cup of all purpose or bread flour for a softer loaf.
(Still want the old recipe? Click here.)
always comes out perfect, and looks beautiful. The only critique I have is that it crumbs when slicing. Otherwise great!
thanks Jenny!
Can I switch yeast for sourdough starter? How much to use? Thank You
I would like a recipe for a no knead ( whole grain bread )
I would like it if you have one. I love your other bread recipes ,
thanks Diana
Please look at the No Knead Bread category and you’ll see all my versions of no knead bread.
The no knead bread was fabulous, except for what appeared to be tiny bits of uncooked dough
at the ends of the boule. Would baking for 45 minutes rather than 30 minutes solve the problem?
Thank you for your time.
Shaheda
I would like a slightly larger loaf I am going to try four cups of flour instead of three and increase everything else by 1/4 that should work. I’ll let you know
I just did that myself, added a fourth cup, and increased the water by 25%. I also increased the oven temp to 455 degrees. Worked great, and gave me the amount of bread I wanted. Best wishes. Kaye
I’m confused… if the original recipe calls for 3 cups of bread and you’re increasing it to 4 cups, then isn’t that an increase of one third (1/3)?
Do not play confused on Miss Jenny’s internet! Who cares?!? The recipe is delicious for eating not mathematics.
I actually had to add a little more water for what flour. Is that normal? I think I added 1 5/8 to 1 3/4 cup. I have made the white bread many times and that only required 1.5 cups.
Do you have a recipe for cheese bread, or how I can add cheese to another recipe?
Love your recipes. I work full time and would like to serve this for a Friday night dinner party. If I make the dough 18-20 hrs before baking would it work?
Thanks
I am unable to get your older recipe for the 100% whole wheat no knead bread. I just get a blank page.
I tested the link at the bottom and it worked. Try using this link: https://www.jennycancook.com/wp-content/uploads/2019/02/No_Knead_100_Whole_Wheat_Bread.pdf
Where are the 2 hour resting time you mentioned at the top, and eliminated.also my oven takes only 20 minutes to heat up, the loaf has not risen much, only outward
I’m looking for a wheat roll recipe. Do you have a recipe? Is there one I can modify if you don’t.
Love your videos and your recipes:)
THX
Yes, I do. Please look in the “Breads” category or use the recipe search.
Hello Jenny, am I imagining things or was there a recipe for 100% Whole Wheat Bread (loaf) on here somewhere? Thanks!
Jenny – love your recipes – have made this bread 5 times and the third time was a charm – left it covered for the whole 45 minutes – otherwise wasn’t cooked through. The crust was fine. Added oatmeal, flaxseed, pumpkin seeds to the last one and it was devoured in one hour. Thank you.
How much oatmeal, flax seed and pumpkin seeds did you put in? Did you reduce the wheat?
Just wondering if I could put this in a bread pan rather than making artisan bread I like the flavor but I would like to be able to have even slices
I just saw a video where a guy created a “Poor man’s dutch oven” by taking a second bread pan, placing it upside down over the first, and clipping the two together using 2 metal binder clips at the ends. Seemed to work just as well as a dutch oven but created a sandwich shaped loaf.
My stove only takes 15 minutes to reach 450. So, is the 35 minute wait time at steps 3-4 significant to allow a rise?
Wondering how to adjust if I bake this on a pizza stone with a pan of boiling water underneath to crisp the crust. I don’t have a Dutch oven.
Please see the FAQs. https://www.jennycancook.com/no-dutch-oven/
Thank you! I have tried your other white no-knead recipes. It is so hard to find 100% whole wheat bread recipes. Most have only a little bit of whole wheat. I am excited to try this one out.
I love your videos. I sent them to my mother who gets a kick out of them.
Keep up the amazing hobby!
Vikki
I just took this bread out of the oven, and it is gorgeous! I am an experienced bread baker. I’ve been making bread for nearly fifty years, and this was so darn easy, I will be making this over and over again. Would love to leave a picture, but don’t know how.
You can send a photo using this email: YourPhotos@JennyCanCook.com
Hi Jenny, If I make this no knead bread with half regular white bread flour and half whole wheat flour how long should the rest time be? Thank you.
I suggest you follow the instructions for my own version of the mixed flours: https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
Jenny, could you provide the weight ( in ounces) of the flour? Cup measuring can vary so drastically from flour to flour and person to person, that I prefer the exact measurements.
Thanks 🙂
JP – 1 cup of wheat flour is equal to 12.35 oz or 350 grams.
One cup of wheat flour is NOT 350 g. Three cups probably weighs ~350 g.
My bad! I meant to write 3 cups, which IS equal to 12.35 oz / 350 grams (based on my own measuring after aerating).
However, it’s somewhat subjective since, after reviewing websites of several major flour brands and averaging their 1 cup conversions to grams & ounces, I found that an averaged cup of AP flour = 125 grams (4.4 oz) and an averaged cup of Whole Wheat flour = 120 grams (4.25 oz). I don’t know if these weights included aerating, though, so …?!
This may help: https://www.jennycancook.com/category/metric-conversion-chart/
Jenny, made the bread. good. What kind of and where do you buy your whole wheat flour. I buy mine at the health food store, it’s organic and has the entire wheat kernel in it. I have tried “whole wheat bread flours from the regular grocery store & they are different loking an bake differnetn, guess what they are lighter, no surprise! The texture in my loaf was excellent except for a bit under cooked. When I took the lid off after 30 min the top was already very dark so I only went an additional 10 mins and in the end the crust was too hard. I am inclined the next time to leave it in with lid on for 40 to 45 mins. Things did kool down when you open the oven & take the parchment off… I don’t know,,, someone please advise. And if anyone has ever found any precise information describing the different bread(hard) whole “wheat” flours only please let me know
Same deal for me- no issue with the crust but slightly under baked (fine when sliced and toasted!) Using gorgeous whole kernel local wheat.
Making a new loaf today and plan to let it cook longer with lid on- did you already try?
The hard red wheat is the typical more brown color whole wheat flour. I just bought some organic white wheat flour, which is whole grain but actually looks like all purpose flour. I started seeing a lot of recipes that call for it. I made a really nice banana cake that you would not believe was whole wheat because it doesn’t have that typical whole wheat taste. I’m about to try making this bread with my new organic white whole wheat flour. Just Google the difference between white wheat and red wheat.
Jenny, wonderful Jenny—I’ve been making this since you first published the how-to youtube video. Today, I decided to look it up on your website and get the print version… Thank you SO much! 🙂 I make it often and am ALWAYS asked for the recipe. Besides it being incredibly easy, I began eating plant-based no oil in 2014, so love that there is no oil in this as well. This morning I made it with cinnamon, walnuts, and raisins poked in before putting in the baking dish. Last week, I added black and green olives, walnuts, and sliced/seeded/pickled jalapeno peppers. BIG hit! Thank you Thank you Thank you!
I asked a friend if this would be a good Dutch Oven choice:
https://www.amazon.com/AmazonBasics-Premium-Enameled-Dutch-5-Quart/dp/B07V9MYW4T/ref=sr_1_8?crid=398GWMK1F869K&keywords=5-quart%2BDutch%2Boven&qid=1581397797&sprefix=women%27s%2Bcompr%2Caps%2C213&sr=8-8&th=1
She responded:
“This dutch oven pot does not have a nonstick function so you have to see if your no-need bread requires it or not. The cast iron ones, even though heavy, may be better.”
Your recommendation on whether I need a non-stick function or if cast iron would be better?
This Dutch oven is only oven safe to 400 degrees so it would not be suitable for no knead bread.
I use cast iron with most of my no knead breads. I have never had any sticking problems however you could use parchment paper as I do sometimes if you are concerned about a sticking issue.
I have only used a cast iron Dutch oven with fantastic results. I use the same ditch oven for jambalaya, soups, stews, I highly recommend one in the kitchen. I do have a stainless steel one also, but use that for soups and stews also.
Just made this bread and it is fantastic. First no knead bread I have made and it couldn’t have turned out better. Thanks Jenny!
Hi Jenny,
I have made your no knead bread many times and it is always tasty. My first question is, is it ok to bake the AP flour no knead rolls in a muffin tin and or a fluted muffin tin? Would I have to change the temp or baking time? Also, I assume I can make rolls with the whole wheat flour and the same questions apply.
this looks very good. i’m going to try it have you had any success with adding dried fruit or olives or nuts?
hi jenny
I do not find info about the plastic wrap.
what is the purpose:
mine does not stick to the container, so I put a lid on top.
Is this ok?
As long as it’s tightly covered it’s okay.
Hoping to limit single use wrappings in my kitchen, rather than cover with plastic wrap I use a Tupperware bowl with tight fitting lid. The bread turns out great.
Jenny, been watching you cook for a while now….and thank you for keeping humor in the kitchen…I think that’s always a sign of a cook who really enjoys cooking ! Me too!! And me too from polish descent … but my question is the pans you’re using with the wooden handles, can you share the brand name and where you found them please?? And are they cast iron?
Thanks again ~ just received your cookbook too! Thanks for That also!
Please see my FAQs.
Can you do this recipe with 100% dark rye flour? It works so well with 100% whole wheat which has somewhat the same characteristics in terms of gluten as rye. What do you think?
Hi Jenny, You are very entertaining as well as charming. Read your Bio and fell in love with you because of your fight for independence, generosity, and humor despite all you went through in your younger years. Now that ” grandma” has given you her “speel”; Love your recipes because it brings back so many memories!
I am first generation Polish AND PROUD!
God Bless!
Zosia.
My husband likes honey wheat bread. Can I add honey to this recipe? If so -how much?
THX
https://www.jennycancook.com/recipes/easy-honey-wheat-bread/
I’m sorry, I have never made it with honey. I do have a honey-wheat bread recipe here though…
Dear Jenny,
Is it possible to use dough enhancer?
regards,
Siavash
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.
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!
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.
I add any additions right at the beginning, when mixing the flour/water, etc. together.
Thanks for the reply, Jenny!
Do you treat the grain/seed additions as “flour” and reduce the flour accordingly or not?
I do not reduce the flour when adding seeds, nuts, etc.
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..
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.
Found a gluten-free no knead bread recipe that Just4Fun in Ok might want to try. My trick for baking gluten-free, and she may already know this, is to add about 1/2 tsp of xanthan gum for each cup and a half of flour! https://thequeenofdelicious.com/en/the-best-gluten-free-no-knead-bread/
Coconut flour is incredibly DRY in my experience. Good luck with any combination of using it. Would love to read a successful recipe.
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
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.
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
can i use white wholewheat flour without changing the recipe?
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.
I’ve made it twice using half whole wheat and half white whole wheat. Turned out great both times.
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!
I use active dry yeast the same way I use instant yeast and I do not proof either one before using.
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!
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.
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.
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.
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.
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.
Thank you Jenny for your quick reply.
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!!
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.
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:)
Brilliant, Ron! ❤
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.
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
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.
What size dutch oven is best to use?
I use a standard dutch oven, which is about 9 inches across the bottom.
I wish you would make a whole wheat video. What brand of flour do you use?
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.
wheat flour is not the same as bread flour , so I did leave to rise 2 1/2 hrs before bake
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???
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.
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.
Mia, whole wheat will be dryer – Flour 101. Try adding some olive oil (2 Tablespoons) and see what happens.
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
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.
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
Hi Jenny do you have any gluten free recipes thank you.