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No-Knead Whole Wheat Dutch Oven Bread Recipe

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4.1 from 5 reviews

This no-knead whole wheat bread recipe offers a simple, hands-off approach to baking a crusty, hearty loaf using just four basic ingredients. With minimal prep time and a long rise, the Dutch oven method creates a beautiful golden crust and soft crumb, perfect for enjoying fresh homemade bread without the usual effort.

Ingredients

Dry Ingredients

  • 500 grams whole wheat flour (~3¾ cups)
  • 2 teaspoons kosher salt
  • 1 teaspoon dry active yeast

Wet Ingredients

  • 2 cups warm water (between 100-115℉)

Instructions

  1. Measure Flour: Place a large mixing bowl on a kitchen scale, zero it out, and add 500 grams of whole wheat flour. Alternatively, fluff the flour, spoon it into a measuring cup, and level off to about 3¾ cups.
  2. Mix Dry Ingredients: Add 2 teaspoons kosher salt and 1 teaspoon dry active yeast to the flour. Mix well to combine evenly.
  3. Add Water and Combine: Pour in 2 cups of warm water (100-115℉) and mix with a wooden spoon or spatula until the flour is fully moistened. Avoid overmixing; stop once no dry flour pockets remain.
  4. First Rise: Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for at least 8 hours, or up to 18 hours, allowing it to rise and develop flavor.
  5. Shape the Dough: Turn the risen sticky dough onto a lightly floured surface or parchment paper. Lightly flour your hands and shape the dough gently into a rough circle. Brush off any excess flour from the dough and surface.
  6. Preheat Oven and Dutch Oven: Place the Dutch oven with its lid into the oven and preheat the oven to 450℉ (230℃) with the Dutch oven inside for about 30 minutes.
  7. Bake Covered: Carefully remove the hot Dutch oven from the oven. Drop the shaped dough into the pan and cover it with the lid. Bake for 30 minutes covered to allow steam to develop and crust to form.
  8. Bake Uncovered: Remove the lid and bake for an additional 20 minutes uncovered, until the bread is golden brown and the internal temperature reaches between 207-209°F (97-98℃).
  9. Cool: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for 30 to 45 minutes before slicing and serving to allow the crumb to set.

Notes

  • For measuring flour without a kitchen scale, fluff and spoon the flour into a measuring cup rather than scooping directly to avoid compacting.
  • If using different flours, note that hydration and rising times may vary slightly.
  • The long rise time develops flavor and texture without kneading.
  • Using a Dutch oven traps steam for a better crust.
  • Allow bread to cool fully before slicing to prevent gummy texture.

Find it online: https://recipeplenty.com/no-knead-whole-wheat-dutch-oven-bread-recipe/