Easy No Knead Whole Wheat Bread
A simple, beginner-friendly loaf with a crisp crust and soft, hearty inside. Mix, rest, bake — zero kneading required.
Servings: 8 people
Calories: 146kcal
Equipment
- 1 Dutch oven
- parchment pepper
Ingredients
- 2 cups Whole-wheat Flour
- 1 ¼ All-purpose Flour
- 2 teaspoon salt
- ½ teaspoon yeast
- 1 ½ cup water
Instructions
- Combine Ingredients: In a large bowl, mix whole wheat flour, all-purpose flour, salt, and yeast.2 cups Whole-wheat Flour, 1 ¼ All-purpose Flour, 2 teaspoon salt, ½ teaspoon yeast
- Add Water: Gradually add warm water, stirring until a sticky dough forms. Cover with plastic wrap.1 ½ cup water
- Let It Rest: Allow the dough to sit at room temperature for 2–18 hours. The longer the better. The dough will rise and double in size.
- Preheat Oven and Pot: Heat your oven to 450°F, with a cast iron pot or Dutch oven inside.
- Shape the Dough: Flour your hands, shape the dough into a ball, and place it on parchment paper.
- Bake: Carefully place the dough (with parchment paper) into the hot pot. Cover and bake for 30 minutes.
- Finish Baking: Remove the lid and bake for an additional 10–15 minutes until golden brown.
- Cool and Enjoy: Let cool before slicing.
Notes
- Dough should be sticky — don’t add extra flour.
- Short rise works but long rise tastes better.
- Freeze slices for easy toast later.
Nutrition
Calories: 146kcal | Protein: 6g | Fat: 0.6g | Sodium: 9693mg | Potassium: 163mg | Fiber: 2.3g | Sugar: 0.1g | Calcium: 15mg | Iron: 3mg
