Breads & Doughs

Whole Wheat Bread Recipe (No-Knead)

4.36 from 34 votes
My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!
Crunchy, crispy, crackly whole wheat bread recipe!

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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No-Knead Whole Wheat Bread

4.36 from 34 votes
My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!
Author: Gemma Stafford
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!
Author: Gemma Stafford

Ingredients

  • 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

Instructions

  • Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
  • 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.
  • 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. 
  • Once the dough has proofed knock the air out with your hands. 
  • 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.
  • 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.
  • Once the dough has risen a second time bake it off at 400oF (200oC) for roughly 50-60 minutes.
  • 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) 
  • 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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Comments & Reviews

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Member
CẨM TÚ LÊ
1 month ago

Dear Gemma,
Can I put raisin and cinamon to this bread recipe? I already baked the cinamon rasisin bread, It was too perfect. But I want to use whole wheat flour, so I wanna try this recipe, but I still like raisin and cinamon for stronger flavor.
Thanks for your advice.

Tanya
Guest
Tanya
2 months ago

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?

Hwie Iskandar
Guest
Hwie Iskandar
3 months ago

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.

Zaheer
Guest
Zaheer
4 months ago

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

Thank You ♥

Cook4Mom
Member
Cook4Mom
4 months ago

Finding bread I meant to type

Cook4Mom
Member
Cook4Mom
4 months ago

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.

Jessica
Guest
Jessica
5 months ago

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

patricio
Member
patricio
5 months ago

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

Nandhini M
Guest
Nandhini M
6 months ago

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

Michael
Guest
Michael
7 months ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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