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Crunchy, crispy, crackly whole wheat bread recipe!

Whole Wheat Bread Recipe (No-Knead)

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My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!

Hi Bold Bakers!

You all know by now I have a real passion for bread. There’s something truly magical about the process of making the dough, watching it rise and ferment, then shaping it into a lovely round loaf and watching it bake up to golden-brown perfection. There is something so satisfying about knowing how to take just water, flour, and yeast, and turn it into a full blown gorgeous loaf of aromatic yeasty bread.

This no-knead Whole Wheat Bread Recipe is one of my absolute favorites. Having this crusty bakery style whole wheat loaf in your repertoire is must. Get ready to be seriously proud of yourself!

Is a whole wheat bread recipe actually healthier than other varieties of bread?

The incredible thing about all breads is that they are all made of the same ingredients: Flour, water, and yeast. What makes each loaf unique is the way in which they are combined, and the amount of time they spend fermenting, proofing, and developing flavor.

[ One dough not enough? Try my Crazy Dough! One dough, endless recipes! ]

This bread, instead of using just white flour, uses a combination of white and whole wheat. Whole wheat flour is a less-processed grain. This makes the flour have a more robust flavor, darker color, and a higher fiber content than white flour. The whole wheat component of this bread is an added bonus for so many reasons. It adds flavor, texture, color as well as added nutrition.

What makes this bread no-knead?

I know it sounds impossible to make a bread without kneading the dough, but this whole wheat bread recipe is here to show you how and why it works.

While normal bread dough needs to be kneaded to develop the gluten in the bread, this dough does it on its own. The secret ingredient to my no-knead bread is time. About 24 hours is what allows this dough to develop without any of my help. Over that period the dough is fermenting, it’s no only developing flavor but it’s building its own gluten content and filling up with air that’s released in the process. The result is a light and fluffy interior filled with tiny air bubbles and a thick crunchy crust.

I know it sounds crazy, but just trust me: all you have to do with this bread is set it and forget it — no baby sitting “kneaded” (get it 😉 ).

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What is dry active yeast?

My Whole Wheat Bread Recipe uses one of my favorite things to have on hand: dry active yeast.

Dry active yeast is the most commonly available form of yeast for home bakers and is available in ¼-oz packets at most local grocery stores. The yeast is dormant, needs to be “proofed” and re-hydrated.

It gets activated during the fermentation process by combining with the water and honey. From there it creates a lovely almost beer-like flavor and smell. Dry yeast should be stored in a cool dry place. I keep mine in a containers in the refrigerator.

Is whole wheat bread ok for diabetics?

Whole wheat and whole grain bread is a preferred option for diabetics. Whole wheat is a more complex carbohydrate and has the added fiber content I mentioned earlier, making it something that really everyone can enjoy both making and eating! So give this Whole Wheat Bread Recipe a go!

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4.36 from 34 votes
Crunchy, crispy, crackly whole wheat bread recipe!
No-Knead Whole Wheat Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!

Course: Breakfast/Brunch, Dinner, Lunch
Cuisine: American
Calories: 122 kcal
Author: Gemma Stafford
  • 2 cups (100z/284g) all-purpose flour, plus extra for dusting
  • 1 cup (50z/142g) whole wheat flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 2 tablespoons honey
  • 1 1/4 cups (10 floz/282ml) water
  1. Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.

  2. In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until combined; dough will be wet and sticky. If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.

  3. Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size. 

  4. Once the dough has proofed knock the air out with your hands. 

  5. Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.

  6. Place the dough on a lined baking tray seam side down. Score the top of the dough with a sharp knife in the shape of a square (this will create the ridged on top once the bread is baked). Cover with cling wrap and rest again until puffy in shape. This will take 1 1/2 - 2 hours depending on how warm your kitchen is.

  7. Once the dough has risen a second time bake it off at 400oF (200oC) for roughly 50-60 minutes.

  8. Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. (another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound) 

  9. Cover and store at room temperature for up to 3 days. 

Recipe Notes

Bold Baking tips: When I bake bread I like to cover the dough with a large oven-safe bowl for the first 30 minutes. This will lock in the moisture around the bread and steam the inside. After 30 minutes remove the bowl or cover and continue to bake for another 30 minutes until golden brown all over. If you have an oven safe bowl I strongly suggest you try this method. 

Nutrition Facts
No-Knead Whole Wheat Bread
Amount Per Serving (1 slice)
Calories 122
% Daily Value*
Sodium 18mg1%
Potassium 54mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Calcium 10mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Tanya on September 27, 2019 at 8:49 pm

    I made this a few weeks ago and it was delicious! I actually really enjoy the process of kneading dough by hand. My question is: could I use this same recipe and knead the dough and shorten the prooving time? If so, how long should I let the dough rest each time?

    • Gemma Stafford on September 28, 2019 at 2:11 am

      Hi Tanya,
      Yes! you can do this, with any of the ‘no-knead’ recipes. No-knead recipes rely on fermentation to create the carbon dioxide bubbles in the dough to aid the rise. Stretching the dough by kneading it, about 5 minutes or so will develop the gluten. I agree it is a lovely thing to do. Stretch t away from you, fold it back and stretch it again until the dough is smooth. When you press your finger into the dough it should spring back nicely, then you can rest it for the first proofing. This should take an hour or so, depending on the temperature of your room. In a cold place, you can use your oven, which is barely warmed and turned off to make a proofing box.
      Sponge the yeast too before you start, important for active dried yeast. Instant yeast can also be sponged to give it a good start.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      There you go! you are all set to have a bit of fun with this process,
      Gemma 🙂

  2. Hwie Iskandar on September 2, 2019 at 2:55 am

    Hi Gemma,
    This time I tried your whole wheat bread (no-knead). I must had done wrong in the process. The bread is chewy and dry , the bottom part is hard and thick. Top crust is also not good.
    I missed reading your tip on baking , could this effect the result of the bread?
    I really like to try again , any advice?
    I live in tropical country , should I proof the bread still 18-24 hrs. Is there any guidance on how long to proof in different temperature.
    Thank you.

    • Gemma Stafford on September 3, 2019 at 2:55 am

      Hi there,
      it sounds like this was more to do with the oven than the recipe. There are of course differentces in how bread bakes in different atmosopheres, and humidity is one of the issues for sure. However, you can start to proof at room temperature in a bowl which is well covered to exclude the air, then transfer it to a cool place, the fridge too and it will continue to ferment.
      However, this is not what your problem sounds like, it sounds like your oven, and you did not tell me about this. Let me know, I wil ltry to help further,
      Gemma 🙂

  3. Zaheer on July 22, 2019 at 2:20 am

    Can I bake this in a Turbo Broiler?
    Any tips or advise?

    Thank You ♥

    • Gemma Stafford on July 23, 2019 at 3:08 am

      hi Zaheer,
      This is a really useful appliance, I am delighted to have access to one. This is also known as an airfryer and is designed for quick, economical and effective baking of small amounts of food, depending on the size of the oven.
      The instruction book which came with the oven should be a help to you, or the manufacturer may have instructional videos online.
      That said, I think it will work for you, but I think you need to bake smaller loaves and be able to place an aluminum pan, or such, into the oven to hold the fresh dough. This will help to transfer the heat as it comes from just one source, overhead. Do not over-wet the dough either, and be prepared to turn the loaf coming towards the end of the bake time, the challenge may be in getting it to brown effectively. Small rolls may work better for you too, the heat will distribute more evenly in a small bake.
      This will be a bit of an experiment, you need a hot oven too, as high as it will go.
      I think it is worth a try!
      Gemma 🙂

  4. Cook4Mom on July 19, 2019 at 7:52 am

    Finding bread I meant to type

  5. Cook4Mom on July 18, 2019 at 11:31 pm

    Gemma another great recipe my bread turned out beautiful and taste delicious. My mom so would have love this recipe she had trouble finding bed without oats or laurel sulfate . Only would have had to sub out the honey. This bread she would have loved. So wish I would have found your Bigger Boler Baking sooner. I also made the cinnamon rolls the kitchen smells so good.

    • Gemma Stafford on July 20, 2019 at 8:17 am

      Aw I’m thrilled to hear that!!

      This is one of my favorites and I make it quite often for us.

      Glad you also like it,

  6. Jessica on June 22, 2019 at 10:32 pm

    Instead of a bowl, could I use foil to cover it?

    • Gemma Stafford on June 23, 2019 at 9:43 am

      You can try a tent of foil. What is important is to wrap the foil tightly so that the steam does not escape. At the same time, you need ample space up top to allow the dough to expand as it bakes. Hope this answers your question. Gemma ????

  7. patricio on June 7, 2019 at 2:18 pm

    can you go over 24 hrs on the initial rise leaving it on the counter?

    • Gemma Stafford on June 9, 2019 at 3:53 am

      Hi Patricio,
      this is really dependent on where you live. In Ireland, where I have just been visiting, the temperature rarely goes over 20c, and at night it is lower even in summer, so I would not hesitate to leave it out. In a warm place, it will not be such a good idea. If you can refrigerate it once it has risen, then it will continue to ferment and be good, remove to room temperature, shape, and proof again before baking.
      I hope this is of help,
      Gemma 🙂

  8. Nandhini M on May 19, 2019 at 4:44 am

    Gemma I’m a great fan of your recipes. I tried this recipe and it’s a great flop. My bread is like stones. Dont know what went wrong . I never succeeded in making bread. Tried many recipes and now urs too failed. Feeling disappointed. Ur no knead pizza is a hit. But I’m scared to try bun and bread in that dough also

    • Gemma Stafford on May 21, 2019 at 8:16 pm


      Sorry for my late reply. I’m really sorry to hear that. Because bread recipes are more detailed and can be finicky I;m going to do a video on this recipe really soon so hopefully that will solve some of your issues. I hope you try it again in the future because it’s really a lovely bread.

      Stay tuned,

      • Nandhini M on May 23, 2019 at 11:34 am

        That’s great. Eagerly waiting for the video

    • Jena on June 5, 2019 at 12:56 pm

      I followed the instructions exactly and it smelled so good in the oven! I baked it for 50min and noticed right away that it was very hard. It took some muscle to cut through it, but the inside was completely soft. Wonder why the crust was rock solid but the inside was soft and fluffy.

      • Gemma Stafford on June 6, 2019 at 10:47 am

        Hi Jena,
        tell me about your oven. I do not have sufficient information to respond to this.
        A large cavity oven should not produce this result. An OTG may do so. The position of the bread in a traditional oven matters too, the center shelf will be best.
        Do let me know,
        Gemma 🙂

  9. Michael on April 26, 2019 at 8:31 pm

    Made it! Really good bread. Not at all difficult to make either. Hardest part was turning it out of the bowl after rising. Maybe I should’ve oiled that.

    • Gemma Stafford on April 27, 2019 at 3:30 am

      Hi Michael,
      Yea! good job you. No, not at all difficult, and really as it proofs when you are sleeping, relatively trouble-free.
      You can oil the bowl, or use an oiled silicon spatula to scoop it out of the bowl, this works well too.
      Onward and upwards now! lots more no-knead recipes here for you (
      Gemma 🙂

  10. sheeba Joseph on April 13, 2019 at 10:12 pm

    Hi Gemma, can I make this with 100% whole wheat flour. If yes ..what changes need to be made. Thank you

    • Gemma Stafford on April 15, 2019 at 1:26 pm

      Hi, yes you can 😀

  11. Diana on April 7, 2019 at 1:59 am

    Hi Gemma
    What do you mean by “ld the dough in half and then fold it in half again”? Do you mean folding it in thirds tge way we fold a letter?

    • Gemma Stafford on April 8, 2019 at 11:54 am

      Him yes! Correct 😀

  12. Renaooi on March 24, 2019 at 12:10 am

    Dear Mrs Gemma
    So sori that i am writing at this station because i dont know where to post my query.
    I would like to bake your traditional Irish soda bread so i try to shop for whole wheat flour but in Malaysia our baking ingredient shop attendant does know what it is. In Malaysia we only have wholemeal four, all purposes white flour or bread flour. Under this situation, may i seek your advise what u think u i can substitute with whole wheat flour ? Thank u so much. I anticipate a prompt reply from you.

    • Gemma Stafford on March 25, 2019 at 11:53 am

      Hi you can use half whole meal and half white. Let me know how you go!

  13. Amber Zitterkopf on March 11, 2019 at 3:28 pm

    Hello! I have instant yeast fast acting. Will that work in this recipe? Thank you!

    • Gemma Stafford on March 11, 2019 at 4:00 pm

      Hi, yes that will work. Enjoy!

  14. SHARYN on March 4, 2019 at 3:04 pm

    Hello Gemma, I have a question for you. I live in Lawton, Oklahoma and I cannot fresh bread anywhere. No matter what time or day of the week I can only buy stale bread. It rather disgusting and a waste of money. can any of your bread recipes in this post be made as “sandwich bread”?? I have saved so many of your recipes on sites like Yumprint and Copymethat. I have set of my folder naming it GEMMA’S GEM’S

    • Gemma Stafford on March 6, 2019 at 7:34 am

      Hi Sharyn,
      Sure it can! There is nothing worse than stale bread! This one here, the whole wheat one, is perfect for that, get yourself a good strong loaf pan, proof it well, and bake! It will bake in no time at all, and when cold will slice beautifully. Double the recipe too for a 2lb/1kg loaf pan.
      The other recipe you will love is this one: ( This no knead dough is a basic white bread recipe. You can mix it with water, with milk, add a little oil,melted butter etc. Experiment, I bet you will be a grewat bold baker in no time at all,
      Gemma 🙂

  15. Jackie Fairlie on February 21, 2019 at 4:49 pm

    Hi Gemma, can I place all the ingredients in my bread maker, set on the dough setting and then let it do it’s thing?
    I would then take out let rise for hour or or so then bake,,, yes,,, no?

    • Gemma Stafford on February 21, 2019 at 9:11 pm

      Hi, yes you can do that with this dough.

      • Jackie Fairlie on February 22, 2019 at 2:40 am

        Thanks Gemma, from down under, you are one of my fave cooking sites!
        Have cooked most of your recipes including making your ice cream…. thankyou

        • Gemma Stafford on February 22, 2019 at 11:53 am

          😀 It’s my pleasure!

  16. Edie Page on February 21, 2019 at 1:39 pm

    Hi Gemma, I’m wondering if when using the Spelt flour the amounts should be the same, 2 C. white flour to 1 C. Spelt, or if I could increase the amount of Spelt flour to even up to equal of the white flour, such as 1 & 1/2 C. of each ? Would this make the finished bread too heavy?
    Thank you for your answer, I appreciate your responses to questions. Edie

    • Gemma Stafford on February 21, 2019 at 9:17 pm

      Hi there, i would use 2 cups white and 1 cup spelt, it might make the brad a bit more dense but will still be lovely!

  17. Maria on February 21, 2019 at 10:23 am

    Gemma can I instead use 2 cups whole wheat flour
    and 1 cup oats flour for healthy purpose as I don’t want to use all purpose flour.
    What would be the texture?

    • Gemma Stafford on February 21, 2019 at 12:24 pm

      Hi there, i think that would work but it might make the bread a lot more heavy and dense. If you try it let me know how you go!

      • Maria on February 21, 2019 at 12:28 pm

        Sure, thanks alot!
        Can you pls show a double chocolate pavlova recepi and some tips on how to make a good pavlova.

        • Gemma Stafford on February 21, 2019 at 9:17 pm

          OH, i love pavlova, i’ll have to work on that. Thank you!

  18. Premsa on January 20, 2019 at 11:16 am

    Hi Gemma. I’ve not made this bread yet, but it’s on my to do list. It looks so good.
    My question is regarding the honey. Can I use something in replacement of this for the yeast to activate, as I am vegan so don’t eat honey?
    Thank you xx

    • Gemma Stafford on January 21, 2019 at 12:53 am

      Hi there,
      Sure you can! Actually you can leave it out, use brown sugar, agave etc. The sugar feeds the yeast to ensure a great rise, that is really its’ purpose. It also adds a little flavor, but mostly it is to feed the yeast.
      I hope this helps, this is a lovely bread for you to try,
      Gemma 🙂

  19. ginia on January 10, 2019 at 11:03 pm

    Hi Gemma.
    I made bread for the first time using this recipe. I used active dry yeast instead of instant yeast and my total rise time was nearly 30 hrs. The bread had a very hard crust on top but the inside was soft and tasted good. The only thing is it did not rise much in the oven. Is this because of the over rising?

    • Gemma Stafford on January 11, 2019 at 9:57 am

      Hi there, great job! Bread making can be tricky, my whole wheat didnt rise up too too much either, it can be due to the yeast or conditions when the bread is proofing.

  20. Jen on January 7, 2019 at 7:00 pm

    Hello Gemma!! First of all, thank you so much for creating all these fabulous recipes for us with your expertise as a pastry chef. I love that they are all truly real AND realistic recipes for the everyday baker ????

    I’m very interested in making this bread recipe, and was wondering if I can possibly substitute the 1 cup of whole wheat flour with barley flour? Just an idea I wanted to try!

    Thanks in advance. Appreciate all your hard work and dedication!!

    • Gemma Stafford on January 8, 2019 at 5:02 pm

      Hi there, thank you so much for the lovely message! I’m delighted to hear you find our recipes to be easy to make! I think the addition of barley flour would work well here. Let me know how you go!

  21. Shirlynn on December 21, 2018 at 12:21 am

    Aloha Gemma,
    I have a weakness for any type of breads. Do you have an easy no knead no yeast bread or butter rolls recipe that you can share with us Bigger Bolder Baking Buddies?

    • Gemma Stafford on December 21, 2018 at 1:17 am

      Hi Shirlynn,
      A true baking buddy!
      Yes! really any yeast bread can be a no knead bread. Fermentation does the job on the gluten, time is your friend. ( all of the no knead recipes are here. see too this one ( which can also be fermented if you wish. In a cool climate this can be done at room temperature too, no fuss!
      season’s greetings from all of us at BBB,
      Gemma 🙂

  22. Sharihan on November 30, 2018 at 1:16 am

    Hi Gemma,
    Like many people here, I also would like to make a whole wheat bread only.
    I read your comments on that, and I would like to ask you if you think it’s a good idea to use gluten powder,
    since the problem with whole wheat is the availability of gluten.
    Is it something that bakers use or is it too extreme?

    Thank you,

    • Gemma Stafford on November 30, 2018 at 9:48 am

      You can use that or you can use psyllium Husk but if the dough is made correctly neither is necessary. I hope that helps! Best if luck!

      • Sharihan on December 1, 2018 at 12:31 am

        Oh, psyllium Husk is even better!
        I’m trying to help my father eat better and lose weight- not easy.

        • Gemma Stafford on December 1, 2018 at 2:19 am

          Good, well done you,
          Gemma 🙂

  23. Ana on November 3, 2018 at 4:24 pm

    Hi, Gemma. I’ve made no knead donuts twice and the result is amazing, so I have no doubt this whole wheat bread is going to have the same result. But, I just want to ask you:
    Can I use all purpose flour? I mean, I only have all purpose.
    Thank you very much!

  24. Ying on September 16, 2018 at 5:42 pm

    Hi Gemma

    I used store bought multigrain bread mix in this recipe and it worked surprisingly well. It is the first ever i baked a bread loaf in my oven! It came out like a loaf bought from a bakery! Thank you for the recipe and i’m looking forward to trying more of your recipes.

    • Gemma Stafford on September 19, 2018 at 11:31 am

      Hi Ying,
      Good job! You clearly found a good blend of flours, and this would matter a lot. well done, and thank you for letting us know,
      Gemma 🙂

  25. JulesK on September 14, 2018 at 6:14 am

    Hi Gemma. Can this dough be left in the fridge instead of at room temperature? Or if you make it in a stand mixer, can it be used after the usual few hours rise? I have a sensitive stomach and cant risk leaving it out for to long but would love to try this recipe. Thank you

    • Gemma Stafford on September 15, 2018 at 3:30 am

      Hi Jules,
      Yes, to both. The gluten in whole wheat bread likes the longer proofing/fermenting. however, you can of course knead it in your mixer, proof for about 2 hours, knock back, proof for a further hour or so.
      During fermentation the dough becomes acidic, which helps to prevent the growth of harmful bacteria too. Baking it then destroys any bacteria, so should not be a problem for you. Box clever though, do what you are happier to do for you health, very important in this context.
      Thanks for this question Jules,
      Gemma 🙂

      • JulesK on September 15, 2018 at 4:56 am

        Thanks Gemma, that’s really interesting to know. Will give this a go and let you know how it comes out.

  26. Kim M on September 13, 2018 at 3:17 pm

    Can’t wait to try – I have fibromyalgia so there’s no way I’d be able to knead the dough – love your recipes – thank you x

    • Gemma Stafford on September 14, 2018 at 2:54 am

      Hi Kim,
      Yes! take a look through the no knead dough here ( to get a good understanding of the number of ways you can use this very old method of fermenting a dough. you will be an expert in no time at all.
      Thank you for being in touch, stay healthy above all,
      Gemma 🙂

  27. Saeideh on September 13, 2018 at 10:48 am

    Hi Gemma, I tried and made a pizza. It was the best one I’ve already made???????? thanks so much.
    I’m excited to follow your cooking style
    You didn’t knead the dough in the video. Is it necessary for it, isn’t it?

    • Gemma Stafford on September 14, 2018 at 3:46 am

      Hi Saeideh,
      I am really happy to hear this, thank you for letting me know.
      Fermenting dough is the oldest method of bread making, the yeasts from the atmosphere were found to have entered the dough when left overnight and caused the dough to expand, depending on the type of grain used. This is how wheat was developed as the grain of choice for yeast baking, it works best with yeast.
      Kneading came later, when the process was better understood, and there was a need to speed up the development of the dough for commercial baking.
      Take a look at all of the no knead dough here ( it will give you an idea of the variety of breads you can make with this method.
      Happy baking, thank you for being in touch,
      Gemma 🙂

  28. Saeideh on September 13, 2018 at 10:44 am

    Hi Gemma, I tried and made a pizza. It was the best one I’ve already made???????? thanks so much.
    I’m passionate about following your cooking style

  29. Nancy Harter on September 12, 2018 at 9:30 am

    Love your recipes. I tried this and it turned out really good! Almost tastes like it is a sourdough bread which is my favorite! I used a glass loaf pan and the next time I will make sure I don’t forget to grease the pan lol!

    • Gemma Stafford on September 13, 2018 at 5:17 am

      Hi Nancy,
      Good! and the longer you ferment a bread the more sourdough it is, as it picks up natural yeasts from the atmosphere. I am happy you tried this recipe, and yes, a little butter will help in the pan! lol, a great way to learn 😉
      Gemma 🙂

  30. Dazzlingzion on September 12, 2018 at 6:33 am

    Hi gemma,
    Can i use bread flour instead of whole wheat flour?because i cant find it in the nearest store.
    Cant wait to try this!

    • Gemma Stafford on September 13, 2018 at 5:24 am

      Hi there,
      Do you mean brown flour or white flour?
      You can make this bread with all plain white flour, strong bread flour will be perfect too. Try it, it really works very well,
      Gemma 🙂

  31. Nancy on September 11, 2018 at 12:51 am

    Hi Gemma!

    Been following you for a few weeks now, and I’m already a huge fan of how you propagate no knead doughs!

    Wanted to ask, would this recipe work if I were to halve the amount of all purpose flour and double the quantity of the whole wheat flour? (That would be 1 cup of all purpose and 2 cups of whole wheat flour.)

    Thanks! 🙂

    • Gemma Stafford on September 11, 2018 at 4:46 am

      Hi Nancy,
      Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose.
      A blend of white and wholemeal will work best and adding a little more yeast, and more sugar will also help with this flour. Use a strong white flour, about 13% protein, and a strong whole wheat flour too, and that will help.
      Try it! It will not be a fail, and then you can adjust it to suit your own taste,
      Gemma 🙂

  32. Jen W. on September 10, 2018 at 10:56 am

    Is there any way to make this with Gluten free flour?
    We aren’t “gluten sensitive” but choose to eat gluten free breads for my PCOS.
    If I can do this with that flour or mixture of AP and GFF, that would be great.

    • Gemma Stafford on September 11, 2018 at 5:46 am

      Hi Jen,
      The trouble with a yeast bake is that it relies on gluten to give it structure and a good rise. Xanthan gum mimics this action in some flours, and some manufacturers of GF flour make a flour specifically for yeast baking too. That would be your best bet.
      A mix of GF flour, a strong wheat flour, and a strong whole wheat flour may work, but it will not be perfect! I think it will be a bit dense.
      Experiment a bit. divide down the recipe and run a few styles to get the best result for you, it is a bit of a challenge.
      A soda bread will be a surer option for you. (
      Not much help I know!
      Gemma 🙂

      • Jen W. on September 11, 2018 at 9:14 am

        That was a great help. I really love that you took the time to explain all the flours and why they would or wouldnt work together. Thank you so much! See, this is why we love watching and learning from you!!!

        • Gemma Stafford on September 11, 2018 at 8:42 pm

          You are very welcome, Jen.


  33. D on September 10, 2018 at 9:35 am

    Hi Gemma,
    Thanx for all the nice recipes that you’re sharing.
    Will this recipe work well if I substitute wheat flour with oat flour?

    • Gemma Stafford on September 11, 2018 at 5:59 am

      Hi there,
      thank you for your kind words. I am not too sure! I have not tried it with oat flour, though I think it may work as long as you keep the proportion right. Oat flour has no gluten, wheat flour has, so there is the difference. Using a strong white flour about 13% protein content will help to balance it out. Try it, it is worth a shot,
      Gemma 🙂

  34. Marianne08 on September 10, 2018 at 7:40 am

    Hi Gemma, I’m proofing my dough right now. I intend to bake it in a bread pan – in this case, would it still be necessary to score the dough?

    • Gemma Stafford on September 11, 2018 at 6:08 am

      Hi Marianne,
      Scoring a dough allows for a little expansion but it is never essential to a bake. You can proceed without it.
      I hope you like this bread, let us see the results,
      Gemma 🙂

  35. Char on September 10, 2018 at 5:53 am

    looks great, i cant wait to try it once I get settled.

  36. Binu on September 10, 2018 at 5:39 am

    Hello, tried with whole wheat flour and sugar. Added a little more water. Kept out for 18 hrs n then baked.Turned out good!

    • Gemma Stafford on September 11, 2018 at 6:13 am

      Thank you so much for letting us know, delighted you had a good result.
      Gemma 🙂

  37. Surabhi Sinha on September 10, 2018 at 3:37 am

    Hi Gemma,

    Thanks for this wasy no-knead recipe ????
    What should be the quantity if i want to use o ly whole wheat flour? Can I bake it in a loaf pan?

    • Gemma Stafford on September 10, 2018 at 5:30 am

      Hi there,
      I did not suggest all wholewheat flour for this recipe, you will not get the same result.
      Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      I suggest you try 1/2 and 1/2 at first, to test it, but it will be a different bread.
      Gemma 🙂

  38. Marine on September 10, 2018 at 2:38 am

    Hi Gemma, what can I substitute honey with in this recipe ?

    • Gemma Stafford on September 10, 2018 at 3:06 am

      Hi Marine,
      Sugar, brown sugar, or even a dark brown sugar, treacle or molasses.
      The sugar really will help in this recipe, but it does not matter so much which type of sugar.
      Thank you for being in touch,
      Gemma 🙂

  39. Zaviya on September 10, 2018 at 12:34 am

    Hey Gemma! I don’t have instant yeast! Is it okay if use active dried yeast instead? Does both work same way?

    • Gemma Stafford on September 10, 2018 at 3:40 am

      Hi there,
      Yes it is. You should sponge the yeast first to be sure. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey from the recipe will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball. All will be well,
      Gemma 🙂

  40. Therese on September 9, 2018 at 10:05 pm

    Hi Gemma, you score the bread before the second proof? I’ve always done it after, but had unpredictable results.

    • Gemma Stafford on September 10, 2018 at 3:59 am

      Hi Theresa,
      Actually you can do this at any stage, and the more correct advice is after the second proof. If you have a scalpel then this is good advice, if you are using a kitchen knife the danger is that you will deflate the dough. I do mine before the second proofing, than I can forget about it! You can get a more defined cut with a scalpel after the second proof, but if it works it works! Scalpels are a dangerous thing to have in your home kitchen!
      I hope this is of help,
      Gemma 🙂

  41. Heather Elizabeth Porter on September 9, 2018 at 9:38 pm

    Can you bake this in a loaf pan?

    • Gemma Stafford on September 10, 2018 at 4:20 am

      Hi Heather,
      Yes, you certainly can. A one pound loaf pan 9 x 5 inches will do this nicely for you.
      Gemma 🙂

  42. Chandana on September 9, 2018 at 9:28 pm

    I love your recipe
    But can I bake it with complete whole wheat flour? Whenever I try a complete whole wheat bread it comes out very rough and it is impossible to cut it into small slices. And I end up deciding that I will never bake a bread again????

    • Gemma Stafford on September 10, 2018 at 4:25 am

      Hi there,
      Whole wheat flour has gluten of course, but it is not as available as it is in white wheat flour. That is why I mixed it here, it is to take advantage of the gluten in the white flour. To add nutrition to this you could add milled linseed, or sunflower seeds, or whatever you wish to add. A whole wheat flour designed for bread is often formulated to work well, with added vital wheat, but you need to look for this in your store, a STRONG wholewheat flour.
      Try too my soda bread recipe ( this is really delicious too.
      I hope this is of help to you,
      Gemma 🙂

  43. NonnainAL on September 9, 2018 at 1:44 pm

    I haven’t tried your recipe yet but plan to next week. When you use the covered method do you use a higher oven temperature? I have a clay covered baker that I generally preheat in the oven then place the boule on the base after putting it on a piece of parchment.
    Nonna in AL

    • Gemma Stafford on September 9, 2018 at 2:54 pm

      Hi Nonna,

      Yes the temp I gave will work if you decide to cover your bread. Follow this recipe and you’ll have great success. I’m going to make it myself this week also.


  44. Annasarah on September 9, 2018 at 12:56 pm

    Hi Gemma! Love this recipe. How would I adjust to only use white flour and wheat germ instead of white flour and whole wheat flour?

    • Gemma Stafford on September 9, 2018 at 2:31 pm


      I love this bread too. Glad you are making it. If you wanted to use wheat germ then use only 1/2 cup of wheat germ and 2 1/2 cups of white flour. Also you might need more or less liquid because you are changing the recipe so just go slowly with the liquid.


  45. Wanda Waybright on September 9, 2018 at 10:35 am

    I cant wait until it cools off to start baking. Thanks for another one of your awesome recipes. Have an awesome day!

    • Gemma Stafford on September 9, 2018 at 2:31 pm

      Wanda please share a photo if you can. I’d love to see it 🙂


      • Elfriede Arneson on November 22, 2018 at 3:40 pm

        Hi Gemma, I finally found the perfect bread I’ve been looking for! I love to cook and bake, and my oven barely has time to cool down. Bread is my weakness and my family’s favorite next to my scones. Although I think this bread is a close tie! Tender on the inside and crisp and chewy on the outside and an amazing taste!
        You were right it Is extremely easy to make and I followed your tip and covered it for the first 30 min. I was invited to my sons home for breakfast and took it along with my batch of scones. HAlf the loaf was gone before we even sat down to eat.. thank you so much! Friede Arneson, Clancy, Montana

        • Gemma Stafford on November 23, 2018 at 4:45 am

          Hi there Frieda,
          You have the same name as my cousin, and she is a wonderful baker too! Well done you. Baking bread is all about practice, and having the confidence to try it. fermented dough sounds all wrong, but it truly works, and is easy peasy too. Thank you for telling us about this, it will encourage other bold bakers,
          Gemma 🙂

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